Description
This classic Japanese Egg Sandwich, or Tamago Sando, features a creamy, mildly sweet egg salad nestled between soft slices of fluffy shokupan bread. Perfect for a quick, satisfying lunch or snack, it combines simple ingredients to create a comforting and delicious sandwich that highlights the Japanese love for delicate flavors and refined textures.
Ingredients
Scale
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)
- Salted butter, for spreading
Instructions
- Boil the Eggs: Place 3 large eggs in a saucepan and cover them with cold water. Bring the water to a boil and maintain boiling for 12 minutes for hard-boiled eggs.
- Cool and Peel: Transfer the cooked eggs to a bowl of iced water to stop the cooking process and make peeling easier. Once cooled, peel off the shells carefully.
- Prepare Egg Salad: Mash the peeled eggs with a fork until broken down but still slightly chunky. Mix in ¼ teaspoon sugar, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper, 2 teaspoons milk, and 2 tablespoons of Japanese Kewpie mayonnaise. Stir thoroughly until the mixture is creamy and well combined.
- Butter the Bread: Lightly spread salted butter on one side of each slice of shokupan bread to enrich the flavor and add moisture.
- Assemble the Sandwich: On the buttered side of one bread slice, spread an even layer of the prepared egg salad. Place another slice on top, buttered side facing down, creating the sandwich.
- Final Touches: Gently press the sandwich between two plates or with your hands to compact it slightly for easier eating. Remove the crusts by cutting around the edges, then slice the sandwich in half diagonally or vertically as preferred.
Notes
- Using Japanese Kewpie mayonnaise enhances the authentic flavor of the egg salad due to its unique tanginess and creaminess.
- Shokupan bread is preferred for its soft, pillowy texture and slight sweetness; substitute with soft milk bread if unavailable.
- Compressing the sandwich slightly before serving improves texture and handling.
- The egg salad is best enjoyed fresh but can be refrigerated for up to 24 hours for convenience.
- Adjust seasoning to taste depending on the saltiness of the mayonnaise and butter used.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese