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I made two variations of Tamago Sando today. One (on the bottom) is an egg-salad sandwich with Kewpie mayo done the classic way. The one on the top, instead, has a tsp of tahini and sriracha added, as well as 3/4 pinches of shichimi togarashi. The spicy twist actually works really nice and the nuttiness of the tahini completes it all.
I will just have to tweak it a little bit and I’ll write the full recipe on my blog (The Ramen Bowl on substack [https://theramenbowl.substack.com](https://theramenbowl.substack.com)) in a week or so, will keep you updated!