Description
This Japanese Egg Sandwich, known as Tamago Sando, is a creamy and fluffy egg salad sandwich made with soft Japanese milk bread (shokupan). It features perfectly boiled eggs mashed with Japanese mayonnaise and a touch of Dijon mustard, creating a delicate balance of flavors. Lightly buttered bread adds an extra layer of softness, making this sandwich a popular snack or light lunch, served chilled or at room temperature.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1 teaspoon Dijon mustard (optional)
- Salt to taste
- White pepper to taste
Bread
- 4 slices Japanese milk bread (shokupan) or soft white sandwich bread
- Softened butter for spreading (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 9–10 minutes to achieve a firm but tender yolk.
- Cool and Peel: Transfer the boiled eggs to an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs carefully.
- Prepare Egg Mixture: Separate 2 egg yolks from the peeled eggs to mash separately for extra creaminess (optional). Roughly chop the remaining eggs. In a bowl, mash the reserved yolks with Japanese mayonnaise, Dijon mustard if using, salt, and white pepper until smooth. Gently fold in the chopped eggs to maintain a creamy yet textured mixture.
- Assemble Sandwiches: Lightly butter each slice of bread if desired for extra flavor and softness. Spoon the egg mixture evenly onto one slice, then top with the other slice of bread.
- Finish and Serve: Trim the crusts off the sandwiches for the traditional Japanese look and slice each sandwich in half. Serve chilled or at room temperature for optimal flavor and texture.
Notes
- Use Kewpie mayonnaise for an authentic Japanese flavor; it’s sweeter and tangier than regular mayonnaise.
- Adding a pinch of sugar to the egg mixture can enhance the classic Japanese taste.
- Trimming the crusts is traditional but optional.
- Serving the sandwich chilled helps the creamy egg filling hold together better.
