Japanese Egg Sandwich

The Japanese egg sandwich, the tamago sando, deserves respect for doing the least possible and getting the best possible result. White bread with the crusts cut off, filled with a thick layer of egg salad made from soft-boiled eggs mixed with Kewpie mayo. That's it. The egg filling is creamy and slightly sweet. The bread is pillowy. The combination works because no single ingredient is trying to stand out. I had one at a konbini during a layover in Tokyo, and it cost 250 yen, about $1.70. It was better than most $14 sandwiches I've had in the US. The discipline of keeping it simple, no arugula, no avocado, no artisanal sourdough, is what makes it good. You can see the cross-section of the egg through the clear plastic packaging. That visual honesty tells you exactly what you're getting.