Description
This Japanese Egg Sandwich, also known as Tamago Sando, features creamy, fluffy egg salad tucked between soft, crustless milk bread slices. It’s a simple yet satisfying snack or lunch item that’s popular in Japanese convenience stores.
Ingredients
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper (or black pepper)
- 4 slices Japanese milk bread (shokupan) or any soft white bread
- Butter (optional, for spreading on bread)
Instructions
- Bring a pot of water to a boil and gently lower in the eggs. Boil for 10 minutes, then transfer to an ice bath to cool completely.
- Peel the eggs and separate the yolks from the whites.
- In a bowl, mash the yolks with mayonnaise, sugar, salt, and pepper until smooth.
- Chop the egg whites and mix into the yolk mixture to form a creamy egg salad.
- Optional: Lightly butter the bread slices.
- Divide the egg salad between two slices of bread and spread evenly.
- Top with the remaining slices and gently press down.
- Trim off crusts and cut sandwiches in half or thirds, as desired.
Notes
- Use Japanese mayonnaise for an authentic flavor.
- Milk bread (shokupan) offers the ideal soft, slightly sweet texture.
- For extra richness, butter the bread before adding the egg salad.
- Chill the sandwich before serving for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
