Japanese Egg Sandwich (Tamago Sando) Recipe

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a soft, creamy delight that elevates simple boiled eggs into a luxurious, comforting meal. With its pillowy milk bread and rich egg salad, it’s a perfect choice for a quick lunch or snack that feels special.

Ingredients

• 6 large 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 cold water and ice cubes.
2. Step 2: Bring a medium-sized pot of water to a boil, ensuring the water is deep enough to cover the eggs. Carefully lower the eggs into the boiling water using a ladle.
3. Step 3: Boil the eggs for 7 minutes for medium soft boiled, then turn off the heat and let them sit for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop cooking. Remove the eggs while still lukewarm and peel them.
4. Step 4: Place the peeled eggs into a large bowl and mash them with a fork until broken up into pieces smaller than a pea but larger than minced. You may use a paring knife to help break them down if needed.
5. Step 5: Add sugar, salt, and pepper to the mashed eggs and continue mashing while mixing. Then stir in the Japanese mayonnaise and milk (if using hard boiled eggs). Taste and adjust seasoning or mayonnaise if desired.
6. Step 6: Spread 1/2 tablespoon of softened butter evenly on each slice of bread. On one buttered slice, spread half of the egg salad evenly. Place the other slice of bread on top, buttered side down, and gently press the sandwich together.
7. Step 7: Slice off the crusts carefully and cut the sandwich in half. Repeat to make the second sandwich. Garnish with sliced chives if desired, then serve immediately.

Tips & Variations

• Use Japanese milk bread for authentic softness; if unavailable, use soft white sandwich bread.
• Add a pinch of mustard or a dash of soy sauce to the egg salad for extra depth.
• Serving the sandwich slightly chilled enhances the creamy texture and flavor.

Storage

Wrap each sandwich tightly with plastic wrap and store in the refrigerator for up to 1 day. For best flavor and texture, enjoy the sandwiches fresh. Reheat is not recommended as the bread may become soggy and the egg salad loses its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can use regular mayonnaise, but Japanese mayonnaise like Kewpie is recommended for its richer, sweeter flavor and creamier texture that complements the egg salad perfectly.

How do I make the eggs perfectly soft boiled?

Boil the eggs for 7 minutes, then turn off the heat and let them sit for an extra minute before transferring to an ice bath. This method yields medium soft boiled eggs with a creamy yolk, ideal for Tamago Sando.

Japanese Egg Sandwich (Tamago Sando) Recipe

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This Japanese Egg Sandwich, or Tamago Sando, features a creamy egg salad made from soft or hard boiled eggs mixed with Japanese mayonnaise and a touch of seasoning, sandwiched between fluffy Japanese milk bread slices. A comforting and delicate sandwich perfect for breakfast, lunch, or a snack, it highlights the soft, velvety texture and mild savory flavor typical of Japanese cuisine.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Japanese

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 teaspoon milk or plant milk (Optional, if using hard boiled eggs)
• 4 tablespoons Japanese mayonnaise

Sandwich Assembly

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

Instructions

1. Prepare the ice bath: Fill a large bowl with ice and water to create an ice bath, which will be used to stop the cooking process of the eggs.
2. Boil the eggs: Bring a medium-sized pot of water to a rolling boil. Ensure the water level is high enough to cover the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes then turn off the heat and let the eggs sit in the hot water for 1 minute for medium soft boiled eggs. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs into the prepared ice bath and let them sit for 2 minutes to halt cooking but keep them slightly warm.
3. Peel the eggs: Remove the eggs from the ice bath while still lukewarm and carefully peel off the shells.
4. Mash the eggs: Place the peeled eggs in a large bowl and mash them with a fork until they break up into small pieces smaller than a pea but larger than minced. Using a paring knife can help create this texture.
5. Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs and continue mashing to combine. Add Japanese mayonnaise and milk or plant milk if using hard boiled eggs. Mix thoroughly and taste to adjust seasoning if necessary by adding more salt, pepper, or mayonnaise.
6. Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
7. Assemble the sandwiches: Spread the egg salad evenly on one slice of the buttered bread. Place the second slice of bread on top, buttered side down. Gently press the sandwich together and carefully slice off the crusts.
8. Garnish and serve: Optionally, garnish the sandwich with thinly sliced chives. Cut sandwiches in half if desired and serve immediately for the best texture and flavor.
9. Storage: To store leftover sandwiches, wrap each sandwich tightly in plastic wrap and refrigerate. Consume within 1-2 days for optimal freshness.

Notes

• Soft boiled eggs yield a creamier texture; for a firmer egg salad, use hard boiled eggs with added milk or plant milk.
• Japanese mayonnaise is preferred for its mild sweetness and creaminess but regular mayonnaise can be a substitute.
• Use fresh Japanese milk bread (shokupan) for the fluffiest and softest sandwiches.
• Removing crusts is traditional and gives the sandwich a neat, delicate appearance.
• The sandwich is best enjoyed fresh but can be stored wrapped in plastic in the refrigerator for up to 2 days.
• Adjust seasoning to personal preference for salt, pepper, and sweetness.

Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread, soft boiled eggs, Japanese mayonnaise