Happy Sunday🤗~~
reliving the old memories of tokyo sando through this homemade mayo-free tamago sando made with @bakerandcooksg soy and linseed sourdough sliced bread, shoyu wasabi and @barkersofgeraldine beetroot relish. It’s an egg bomb with 4 eggs in total 👻 but the end result is a truly satisfying one.
[Recipe]
2 slices of @bakerandcooksg soy and linseed sourdough 🍞
4 boiled eggs 🥚
Shoyu or any soy sauce
Leftover Wasabi (according to own preference)
1/3 Japanese cucumber 🥒
4 pcs of Iceberg lettuce 🥬
@barkersofgeraldine Beetroot Relish (available from @bakerandcooksg)
1. Toast the bread
2. Boil 4 eggs.
3. Mash 2 eggs with fork and mixed with 2 Tbsp of beetroot relish. Add a little salt to taste if you find it too sweet
4. For bread spread: mix shoyu and wasabi to your liking
5. Optional : microwave the iceberg lettuce (you can leave that raw if u wish)
6. Assemble: spread the toasts with shoyu wasabi and layer as toast > iceberg lettuce> beetroot mashed egg > 2 boil eggs > sliced cucumber> toast
7. Use cling wrap, aluminium foil or parchment paper (whichever u have) to wrap the sandwich. Compressing a little
8. Set in fridge for 30min to set before slicing them in half. Or u can just straightaway Itadakimasu!
*Feel free to adjust the components of the sandwich as u wish
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