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Japanese 7-11 Style Tamago Sando & Homemade Japanese Mayonnaise

Name: Japanese 7-11 Style Tamago Sando & Homemade Japanese Mayonnaise
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: japanese
Ingredients: Egg; Japanese mayonnaise; Salt; sugar; Unsalted butter; milk bread; Granulated Dashi Stock Powder; Dijon mustard; rice vinegar; grape seed oil

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 12 minsscheduleTotal: 22 minsoutdoor_grillBoiled

Allergens:warningEggswarningDairywarningGlutenwarningMustard

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total

Preparation

00:00:59

First, stabilize the mixing bowl, use an egg separator to separate the white of 1 fresh room temperature egg, put 1 egg yolk into the bowl, then add 1g dashi powder, 7.5g sugar, 2.5g salt, and 16.5g Dijon mustard.

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Watch out

The bottom of the mixing bowl must be secured with a kitchen towel or cloth, otherwise the bowl will slip and tilt while whisking.

Ingredients:Egg (1 piece)Granulated Dashi Stock Powder (1 g)sugar (7.5 g)Salt (2.5 g)Dijon mustard (16.5 g)

Tools:mixing bowlegg separator

Active Cooking

00:01:57

Whisk the mixture slowly until completely combined, then prepare 110ml grape seed oil, use a teaspoon to add a small spoonful into the egg paste, whisk until fully incorporated, and repeat this process 3 times to emulsify.

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Watch out

When adding oil initially, you must whisk thoroughly before adding the next drop, otherwise the oil and water will separate and fail to emulsify.

Ingredients:grape seed oil

Tools:teaspoonwire whisk

Active Cooking

00:03:07

Once most of the oil is incorporated, slowly pour the remaining grape seed oil in a thin, steady stream while whisking continuously until all the oil blends into a thick, smooth mayonnaise.

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Watch out

The pouring speed of the oil must be controlled in a thin stream, otherwise pouring too fast will ruin the emulsion structure.

Ingredients:grape seed oil (110 ml)

Tools:wire whisk

Active Cooking

00:03:41

Finally add 9.5g rice vinegar, whisk well until the vinegar is completely blended into the mayonnaise, pour into a glass airtight jar, cover with the lid, and put in the refrigerator to chill.

Ingredients:rice vinegar (9.5 g)

Tools:glass jar

Active Cooking

00:04:43

warningStay safe

Boiling water and steam can cause burns, move slowly when adding eggs to avoid splashing.

Boil a pot of water, use a slotted spoon to carefully lower 5 room-temperature fresh eggs into the boiling water to avoid collision, cover the pot and keep boiling over high heat for 12 minutes.

local_fire_departmentHigh heat for 12 minutes

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Watch out

Eggs must be gently placed into the boiling water with a spoon, otherwise dropping them directly will crack the shells.

Ingredients:Egg (5 piece)

Tools:potslotted spoon

Waiting Time

00:05:13

Turn off the heat as soon as time is up, scoop out the boiled eggs and place them into a pre-prepared ice water bowl, soaking to cool for 10 minutes.

Ingredients:Egg

Tools:slotted spoonlarge glass bowl

Active Cooking

00:05:28

Tap both ends and the body of the egg gently, then roll it lightly on the cutting board with your palm, and finally peel off all the shells cleanly.

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Watch out

Apply moderate pressure when rolling the egg, pressing too hard will crush the egg white.

Ingredients:Egg

Tools:cutting board

Active Cooking

00:05:58

warningStay safe

Pay attention to finger placement when cutting eggs with a serrated knife, keep the blade steady.

Use a serrated knife to cut the peeled boiled eggs in half, and place the whites and yolks into separate glass bowls.

Ingredients:Egg

Tools:serrated knifecutting board

Active Cooking

00:06:16

warningStay safe

Curl your fingers inward when dicing egg whites with a knife to avoid cutting fingertips.

Take the egg whites and cut them into fine dice, place them in a ceramic plate for later use.

Ingredients:Egg

Tools:serrated knifecutting board

Active Cooking

00:06:58

Add the homemade Japanese mayonnaise, a pinch of salt, and sugar into the bowl of egg yolks, mash the yolks thoroughly with a fork and mix with seasonings until smooth and creamy.

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Watch out

Use the back of a fork to mash the yolks thoroughly, otherwise large chunks of yolk will ruin the smooth texture of the egg salad.

Ingredients:Japanese mayonnaise (38 tbsp)Salt (1 g)sugar (3.5 g)

Tools:forklarge glass bowl

Active Cooking

00:08:21

Add 2 to 3 tablespoons of diced egg whites into the creamy yolk mixture, and mix gently so the egg white cubes are evenly distributed in the egg salad.

Ingredients:Egg

Tools:fork

Active Cooking

00:08:42

Take 2 slices of milk bread and place them on the cutting board, spread a layer of softened unsalted butter evenly using a wooden spreader.

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Watch out

Butter must be fully softened before spreading, otherwise hard butter will tear the soft bread surface.

Ingredients:milk bread (2 slice)Unsalted butter (2 tbsp)

Tools:wooden spreadercutting board

Active Cooking

00:08:58

Heap a thick layer of egg salad on one of the buttered bread slices, piling it slightly thicker in the middle, and cover with the second slice of bread.

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Watch out

Pile the egg salad slightly thicker in the middle so that when sliced, the cross-section will look full and generous.

Ingredients:milk bread (2 slice)

Tools:wooden spreader

Active Cooking

00:09:37

warningStay safe

Press the bread firmly with your fingers when slicing the sandwich with a serrated knife to prevent the blade from slipping and causing cuts.

Carefully trim off the crusts around the bread using a serrated knife, and finally slice in half into two triangles ready to serve.

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Watch out