Teriyaki Chicken & Tamago Sando (Japanese Convenience Store Sandwich at Home!)

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Sprinkle salt over the chicken thighs, leave them to rest for 10 minutes, then pat off any moisture.
2. In a small bowl, mix 1 tablespoon of water with the potato starch to make a slurry.
3. Heat the oil in a frying pan over medium heat, add the chicken and brown it, then turn and cook through.
4. Add the sugar, soy sauce, mirin and 2 tablespoons of water, and simmer for about 1 minute.
5. Stir in the slurry and cook, stirring, until the sauce thickens and coats the chicken. Let the chicken cool enough to handle.
6. Boil the eggs for 10 to 12 minutes until hard-boiled. Chop them, season with salt, pepper and mayonnaise, then refrigerate until needed.
7. Put lettuce and the teriyaki chicken with sauce on one slice of bread, spread the egg salad on another slice, and press the two together.
8. Wrap the sandwich tightly in plastic wrap and rest it for 15 minutes. Remove the wrap, cut off the crusts, cut into thirds and serve.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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