Description
This authentic Japanese Egg Sandwich, or Tamago Sando, is a soft and creamy delight featuring fluffy boiled eggs mixed with mayonnaise and a touch of seasoning, layered between slices of buttery, pillowy Japanese milk bread. Perfect for a quick breakfast or light lunch, this sandwich combines simplicity and comfort in every bite.
Ingredients
Scale
Egg Mixture
- 3 large eggs (approximately 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 (for spreading)
Instructions
- Boil and Prepare Eggs: Place the 3 large eggs in a saucepan and cover them with water. Bring to a boil and cook for 12 minutes to achieve firm hard-boiled eggs. Transfer the eggs immediately to iced water to cool and stop cooking. Once cooled, peel the eggs and mash them finely with a fork in a bowl.
- Mix Egg Salad: To the mashed eggs, add ¼ teaspoon sugar, ¼ teaspoon Diamond Crystal kosher salt, ⅛ teaspoon freshly ground black pepper, 2 teaspoons milk, and 2 tablespoons Japanese Kewpie mayonnaise. Mix thoroughly until the mixture is creamy and well combined.
- Prepare Bread: Lightly spread salted butter on one side of each slice of shokupan bread. This adds richness and moisture to the sandwich and helps balance the creamy egg filling.
- Assemble the Sandwich: Spread the egg salad evenly over one buttered slice of bread. Place another buttered slice on top with the buttered sides facing inward, creating a sandwich.
- Final Touches: Compress the sandwich slightly by placing it between two plates and pressing gently to help it hold together. Remove the crusts carefully with a knife, then cut the sandwich in half. Serve immediately for the best texture and flavor.
Notes
- Use Japanese milk bread (shokupan) for the authentic soft and fluffy texture that makes this sandwich special.
- Adjust sugar and salt to taste depending on your preference for sweetness and seasoning.
- Removing crusts is traditional and ensures a tender, neat appearance and bite.
- This sandwich is best enjoyed fresh but can be stored in the refrigerator for up to a day if wrapped tightly.
