Japanese Egg Sandwich (Tamago Sando) Recipe

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a delightful and simple lunch treat featuring creamy, seasoned egg salad nestled between soft, fluffy milk bread. This sandwich is beloved for its perfect balance of flavors and textures, making it a comforting choice for any time of day.

Ingredients

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk or plant milk (optional)
• 4 tablespoons Japanese mayonnaise
• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter, softened
• Chives, sliced (for garnish, optional)

Instructions

1. Step 1: Prepare an ice bath by filling a large bowl with ice and cold water.
2. Step 2: Bring a medium-sized pot of water to a boil, ensuring the water level is enough to cover the eggs fully.
3. Step 3: Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let them sit for 1 minute. For hard boiled eggs, boil for 10 minutes.
4. Step 4: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop cooking. Remove when still lukewarm, then peel the eggs.
5. Step 5: Place the peeled eggs in a large bowl and mash with a fork until broken into pieces smaller than a pea but not minced. You can use a paring knife to help with mashing if needed.
6. Step 6: Add sugar, salt, and pepper to the eggs. Mix thoroughly, then add the Japanese mayonnaise and milk (if using hard boiled eggs). Stir until combined. Taste and adjust seasoning with more salt, pepper, or mayonnaise as desired.
7. Step 7: Spread 1/2 tablespoon of softened butter evenly on each slice of bread.
8. Step 8: Spread the egg salad evenly over one slice of bread. Top with the other slice, buttered side down. Press gently, then carefully remove the crusts.
9. Step 9: Repeat with remaining ingredients to make the second sandwich. Garnish with sliced chives if desired.
10. Step 10: Cut sandwiches in half and serve immediately for the best texture and flavor.

Tips & Variations

• Use fresh, high-quality eggs for the creamiest texture and the best flavor in your egg salad.
• Japanese milk bread or shokupan is ideal for its soft, pillowy qualities, but any soft white bread can work in a pinch.
• Adjust the mayonnaise amount to your preferred creaminess, and feel free to add a splash of rice vinegar for a subtle tang.
• For a slight twist, add finely chopped celery or scallions to the egg salad for extra crunch and freshness.

Storage

Wrap each sandwich tightly in plastic wrap and store in the refrigerator. They are best eaten within one day for optimum freshness. When ready to eat, let them come to room temperature for about 10 minutes to regain softness. Avoid microwaving, as it can make the bread soggy or tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg salad ahead of time?

Yes, you can prepare the egg salad up to one day in advance and keep it refrigerated in an airtight container. Assemble the sandwiches just before serving to keep the bread fresh.

What if I don’t have Japanese mayonnaise?

You can substitute regular mayonnaise, but Japanese mayonnaise like Kewpie tends to be creamier and slightly sweeter, which complements the egg salad nicely.

Japanese Egg Sandwich (Tamago Sando) Recipe

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★★★★★

4.7 from 78 reviews

A classic Japanese egg sandwich known as Tamago Sando, featuring perfectly boiled eggs mixed with creamy Japanese mayonnaise and lightly seasoned, sandwiched between soft, fluffy Japanese milk bread with a touch of butter. This sandwich is simple, comforting, and perfect for a quick snack or light meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Egg Salad

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk or plant milk (optional, for hard boiled eggs)
• 4 tablespoons Japanese mayonnaise

Sandwich

• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter, softened
• Chives, sliced (optional, for garnish)

Instructions

1. Prepare the ice bath: Fill a large bowl with ice and cold water to create an ice bath. This will be used to stop the eggs from cooking once boiled.
2. Boil the eggs: Bring a medium-sized pot of water to a rolling boil. Ensure the water level is enough to cover the eggs. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit covered for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the prepared ice bath and let them sit for 2 minutes to stop cooking. Remove while still lukewarm and peel the eggs.
3. Mash the eggs: Place the peeled eggs in a large mixing bowl. Use a fork to mash them into small pieces—smaller than a pea but larger than minced. A paring knife can help to break them up further.
4. Season the egg salad: Add the sugar, salt, and ground black pepper to the mashed eggs. Continue mashing for even texture. Incorporate the Japanese mayonnaise and the optional milk if using hard boiled eggs. Mix well until the salad is creamy. Taste and adjust seasoning if needed by adding more salt, pepper, or mayonnaise.
5. Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of the Japanese milk bread. The buttered sides will face inward when assembling.
6. Assemble the sandwich: Spread the prepared egg salad evenly onto one slice of the buttered bread. Top with the second slice of bread, buttered side down. Gently press the sandwich to compact it slightly.
7. Trim the crusts and garnish: Carefully slice off the crusts from the sandwich edges and cut each sandwich in half. Optionally, garnish with sliced chives on top.
8. Serve immediately: Enjoy the sandwich fresh for the best texture and flavor.
9. Store the sandwich: If not eating immediately, wrap each sandwich tightly with plastic wrap and store in the refrigerator to maintain freshness.

Notes

• Using Japanese milk bread (shokupan) is key for the authentic soft texture and flavor.
• Adjust the egg boiling time based on your preferred yolk consistency: 7 minutes for medium soft, 10 minutes for hard boiled.
• Optional milk in the egg salad helps to create a smoother texture, especially with hard boiled eggs.
• Japanese mayonnaise is sweeter and tangier than regular mayonnaise, providing a characteristic flavor.
• Butter the bread before assembling for added richness and to prevent the bread from becoming soggy.
• Removing the crust makes the sandwich visually appealing and enhances the texture contrast.
• Serve immediately for the best taste, as the bread can become soggy if left too long.

Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread sandwich, simple sandwich recipes