Creamy Japanese Egg Sandwiches! (TAMAGO SANDO)

Creamy Japanese Egg Sandwiches (TAMAGO SANDO) Hi everyone! Welcome to Ko’s Kitchen. Today, we're making a creamy and fluffy Japanese egg sandwich. Perfect for breakfast, lunch, or a snack, this irresistible recipe is simple to recreate at home! ▼ To subscribe    / @koskitchen3278   Creamy Japanese Egg Sandwich (Tamago Sando)[Ingredients]• 5 large eggs• Pinch of salt and black pepper• 2 tbsp Japanese mayonnaise• Optional: smoked paprika or fresh herbs• Mini brioche buns or fluffy sandwich bread• Butter (for toasting buns)• Chopped parsley (for garnish) [Instructions] 00:22 ① Prepare the eggs: Bring a pot of water to a boil with a splash of vinegar. Poke a small hole in the rounded end of each egg. Boil eggs for 10 minutes and cool in an ice bath. Gently tap and peel the eggs, then separate the yolks from the whites. 01:15 ② Make the egg salad: Mash the yolks with salt, pepper, and mayo. Optional: Add smoked paprika or fresh herbs. Chop the egg whites and mix them into the yolk mixture. Adjust seasoning to taste. 01:55 ③ Toast the bread: Slice mini brioche buns and lightly toast with butter in a pan. 02:15 ④ Assemble: Scoop the egg salad onto the buns generously. Garnish with parsley. And that's it—your creamy and fluffy tamago sando is ready to enjoy! [Cooking Tips] Use room-temperature eggs for easier peeling. Adjust the seasoning to your taste—be creative with spices or herbs! We’d greatly appreciate your support with subtitles!   / @koskitchen3278   =========================================Ko’s KitchenHi, I’m Ko, a sushi chef based in New Zealand! I love sharing delicious and easy recipes inspired by Japanese flavors. Your feedback and recipe requests mean the world to me—let me know what you’d like to see next! Subscribe for more culinary inspiration:   / @koskitchen3278