Description
A comforting and creamy Japanese Egg Sandwich, known as Tamago Sando, featuring a silky egg salad filling encased in ultra-soft Japanese milk bread. This quick and fuss-free recipe is perfect for a simple lunch or grab-and-go snack.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (Kewpie preferred)
- ½ teaspoon sugar
- ½ teaspoon rice vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices Japanese milk bread (or other soft white bread)
- Optional: softened butter for the bread
Instructions
- Cook the Eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to cool.
- Prepare the Filling: Peel eggs. Separate 2 yolks and press through a sieve for smoothness. Coarsely chop the whites and remaining whole eggs. Combine all eggs with Japanese mayo, sugar, rice vinegar, salt, and pepper. Mix until creamy.
- Assemble the Sandwich: Lightly butter bread slices if desired. Spoon egg mixture onto one slice, top with the other. Gently press and trim crusts.
- Slice and Serve: Cut sandwich in half. Serve immediately or chill for 30 minutes for a firmer texture.
Notes
- Japanese milk bread (shokupan) is ideal for authenticity.
- Substitute with the softest white bread available if shokupan is not accessible.
- For extra smoothness, mash yolks separately.
- Chill before serving for a cleaner slice and denser bite.
- Consider adding Dijon mustard or chopped chives for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g