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Japanese Egg Sandwich (Tamago Sando) Recipe

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4 from 6 reviews

  • Author: Leila
  • Total Time: 30 minutes
  • Yield: 2 sandwiches (serves 2)

Description

The Japanese Egg Sandwich, or Tamago Sando, is a simple yet luxurious comfort food featuring a creamy egg salad nestled between soft, buttery slices of shokupan (Japanese milk bread). Perfectly balanced with a hint of sweetness and savory mayonnaise, it's a delightful snack or light meal that’s easy to prepare in about 30 minutes.

Ingredients

Egg Salad

  • 3 large eggs (50 g each without shell)
  • ¼ tsp sugar
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 2 tsp milk
  • 2 Tbsp Japanese Kewpie mayonnaise

Sandwich

  • 4 slices shokupan (Japanese milk bread) or homemade shokupan, sliced to the same thickness
  • Salted butter

Instructions

  1. Gather Ingredients: Prepare all your ingredients as listed to ensure a smooth cooking process.
  2. Boil the Eggs: Place the 3 large eggs in a medium saucepan and cover with water by 1 inch (2.5 cm). Bring to a boil over medium heat and cook for 12 minutes to achieve fully hard-boiled eggs.
  3. Cool and Peel: Transfer the cooked eggs immediately into iced water to halt cooking. Let them cool completely before peeling off the shells carefully.
  4. Mash the Eggs: Place the peeled eggs in a bowl and use a fork to mash them, aiming to break the whites into small, evenly sized pieces for ideal texture.
  5. Add Seasonings: Mix in ¼ tsp sugar, ¼ tsp kosher salt, and ⅛ tsp freshly ground black pepper with the mashed eggs.
  6. Add Milk and Mayonnaise: Stir in 2 tsp milk and 2 Tbsp Japanese Kewpie mayonnaise thoroughly, ensuring a creamy and flavorful egg salad. Taste and adjust the seasoning with more salt or pepper if desired.
  7. Prepare Bread: Lay out 4 slices of shokupan and spread salted butter evenly on each slice's surface.
  8. Assemble the Sandwich: Spread the prepared egg salad generously on the buttered side of two slices of bread. Top each with another buttered slice, placing butter side down to enclose the filling.
  9. Compress the Sandwich: Place the sandwiches between two plates and apply gentle pressure to compress slightly. Let them rest for 5 minutes to meld flavors and improve texture.
  10. Trim and Slice: Cut off the crusts neatly from the sandwiches. (Tip: Save the crusts for making crunchy Shokupan Crust Rusks or freeze them for later use.) Finally, cut the sandwiches in half for serving.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.

Notes

  • Use Kewpie mayonnaise for its distinct umami and creaminess which is key to authentic flavor.
  • Compressing the sandwich between plates enhances the texture and melds flavors.
  • Shokupan, the Japanese milk bread, is soft and slightly sweet; if unavailable, use a soft white sandwich bread as a substitute.
  • Boiling eggs for exactly 12 minutes yields a perfectly hard-boiled egg with a creamy yolk texture ideal for this sandwich.
  • Keep leftovers refrigerated and consume within 2 days for best taste and safety.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://recipesbyleila.com/japanese-egg-sandwich-tamago-sando-recipe/