Description
This Japanese Egg Sandwich, or Tamago Sando, features a creamy and flavorful egg salad made with soft-boiled eggs, Japanese mayonnaise, and a hint of seasoning, all nestled between slices of soft, buttery shokupan bread. It’s a popular and comforting Japanese snack or light meal that’s easy to prepare and deliciously satisfying.
Ingredients
Scale
Egg Salad
- 3 large eggs (50 g each, without shell)
- ¼ tsp sugar
- ¼ tsp Diamond Crystal kosher salt
- â…› tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
Bread and Butter
- 4 slices shokupan (Japanese milk bread)
- Salted butter, as needed for spreading
Instructions
- Boil and Prepare Eggs: Place 3 large eggs in a saucepan and cover them with water. Bring to a boil and cook for 12 minutes to achieve hard-boiled eggs. Transfer the eggs immediately to iced water to cool completely, then peel off the shells.
- Make Egg Salad: Mash the peeled eggs with a fork until broken down but still slightly chunky. Add ¼ tsp sugar, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, 2 tsp milk, and 2 Tbsp Japanese Kewpie mayonnaise. Mix well until the mixture is creamy and evenly seasoned.
- Prepare Bread: Spread salted butter evenly on one side of each bread slice. This will add flavor and prevent sogginess.
- Assemble Sandwich: Spread the prepared egg salad generously on one slice of buttered bread (butter side up). Top with another slice of bread, placing it buttered side down, so the buttered sides face outwards.
- Compress and Cut: Gently compress the sandwich slightly between two plates to help it hold together. Trim off the crusts neatly and slice the sandwich in half for serving.
Notes
- Use Japanese Kewpie mayonnaise for its distinct umami flavor and creamy texture.
- Shokupan (Japanese milk bread) provides a soft and fluffy base ideal for this sandwich.
- Compressing the sandwich helps to meld the flavors and makes it easier to eat.
- For variations, you can add finely chopped scallions or a dash of soy sauce for extra flavor.
- Serve immediately for the best texture or wrap tightly and refrigerate for up to one day.
