Japanese Egg Sandwiches (Tamago Sando)

Steps

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1. 1
   Add one whole egg, one tablespoon mirin, one tablespoon white rice vinegar (or lemon juice or apple cider vinegar), and half a teaspoon of salt to a tall container and blend for a few seconds.
   ▶ ≈0:19
2. 2
   While blending continuously, slowly pour in about one cup of vegetable oil until fully incorporated and smooth. The mayo is ready when it holds its shape; cover and refrigerate to firm up slightly.
   ▶ ≈0:34
3. 3
   Place six eggs in a saucepan and cover with cold water. Bring to a boil over high heat and cook for 10 minutes. Transfer to cold water and let cool for about 10 minutes.
   ▶ ≈1:31
4. 4
   Gently tap the eggs and roll them under your hand with light pressure to help loosen the shells, then carefully peel them.
   ▶ ≈2:01
5. 5
   Separate the yolks from the whites using a knife. Mash the yolks very finely with a fork and cut the whites into small pieces.
   ▶ ≈2:28
6. 6
   Add the egg white pieces to the mashed yolks and mix together. Season with half a tablespoon of sugar, half a teaspoon of salt, and a pinch of black pepper, then mix well.
   ▶ ≈2:58
7. 7
   Add three tablespoons of the chilled Japanese mayo and mix until the egg filling is smooth and evenly combined.
   ▶ ≈3:18
8. 8
   Spread a thin layer of mayo on each slice of bread as a barrier to prevent sogginess, then generously layer the egg filling on top.
   ▶ ≈3:34
9. 9
   Place the second slice of bread on top and press gently without squashing. Wrap the sandwich in plastic wrap.
   ▶ ≈4:08
10. 10
    Refrigerate for 15 minutes to firm up and make slicing easier. Optionally trim the crusts for a classic Japanese presentation.
    ▶ ≈4:22
11. 11
    Cut the sandwiches in half and serve immediately, or store in the refrigerator for up to 24 hours.
    ▶ ≈4:37