Japanese Egg Salad Sandwich
This is my take on the Japanese egg salad sandwich (tamago sando) which is world-famous, plus I'm going to show you how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed milk bread.
eggs
4
large
mayonnaise
½
cup
kosher salt
¼
teaspoon
white sugar
¾
teaspoon
Dijon mustard
1
teaspoon
hot sauce, or to taste
3
dashes
freshly squeezed lemon juice
1
teaspoon
rice vinegar
2
teaspoons
kosher salt, or to taste
½
teaspoon
white sugar
¼
teaspoon
cayenne pepper
1
pinch
heavy cream
1
tablespoon
soft white bread
4
slices
unsalted butter, softened
1
tablespoon
 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
  Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
  Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
  Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
