Japanese Egg Sandwich (Tamago Sando) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately: Enjoy the sandwich fresh for the best texture and flavor.
- 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
