Description
The Japanese Egg Sandwich, or Tamago Sando, is a soft, creamy, and slightly sweet sandwich made with boiled eggs mashed together with Japanese mayonnaise and seasonings, nestled between fluffy white milk bread slices. This snack offers a delicate and satisfying umami flavor characteristic of authentic Japanese cuisine, perfect for a light meal or afternoon treat.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon white pepper
Bread
- 4 slices soft white milk bread (shokupan or similar)
- Softened butter for spreading (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce heat and let simmer for 10 minutes to hard boil the eggs perfectly.
- Cool and Peel: Immediately transfer the eggs to an ice bath to stop the cooking process and cool completely. Once cooled, peel the eggs carefully. Separate 2 yolks to mash finely in a small bowl for optional garnish or texture addition.
- Prepare the Egg Mixture: In a mixing bowl, mash the remaining eggs and yolks until finely chopped and combined. Stir in the Japanese mayonnaise, sugar, salt, and white pepper until the mixture is creamy and smooth, creating the signature creamy filling.
- Prepare the Bread: Optionally, lightly butter the slices of soft white bread to add richness and help balance the flavors.
- Assemble the Sandwich: Generously spread the egg mixture onto two slices of bread. Top each with the remaining slices to form two sandwiches.
- Finish and Serve: Trim the crusts from the sandwiches for the traditional Japanese look, then cut each sandwich in half or thirds. Serve chilled or at room temperature for the best flavor and texture experience.
Notes
- Use only soft, fluffy white bread—do not toast—to maintain the authentic delicate texture of the sandwich.
- Kewpie mayonnaise is preferred for its unique umami depth; avoid substituting with regular mayonnaise when possible to preserve flavor authenticity.
