Description
This Japanese Egg Sandwich (Tamago Sando) is a creamy, savory, and slightly sweet sandwich made with soft white bread and a rich egg salad filling. It’s a popular convenience store snack in Japan and is known for its simple yet delicious flavor and fluffy texture.
Ingredients
- 4 large eggs
- 1/4 teaspoon salt
- 2 tablespoons Japanese mayonnaise (e.g., Kewpie)
- 1/2 teaspoon sugar
- 4 slices Japanese milk bread (shokupan) or any soft white bread
- Butter, to spread (optional)
Instructions
- Bring a pot of water to a boil, then gently add the eggs. Boil for 10 minutes, then transfer to an ice bath to cool completely.
- Peel the eggs and separate the yolks and whites. Mash the yolks in a bowl until smooth.
- Finely chop the egg whites and add them to the yolks.
- Add salt, sugar, and Japanese mayonnaise to the egg mixture. Mix until well combined into a creamy egg salad.
- (Optional) Lightly butter the bread slices for extra richness.
- Divide the egg mixture evenly between two slices of bread. Top with the remaining slices to form sandwiches.
- Trim the crusts off the sandwiches for authenticity and a cleaner presentation.
- Cut the sandwiches in half or quarters and serve immediately or refrigerate briefly before serving.
Notes
- Use Kewpie mayo for authentic flavor and creaminess.
- Japanese milk bread (shokupan) is best, but any soft white bread works.
- Chilling the sandwiches before serving enhances the texture.
- Perfect for lunchboxes or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 285mg
