Description
Indulge in the creamy and flavorful goodness of a traditional Japanese Egg Sandwich (Tamago Sando). This recipe features a delectable egg salad filling made with Japanese mayonnaise and seasonings, sandwiched between soft Japanese milk bread slices for a delightful snack or light meal.
Ingredients
Scale
Egg Salad:
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Assembly:
- 4 slices Japanese milk bread (shokupan) or soft white bread
- Optional: extra mayo for spreading
- Soft-boiled egg for center filling
Instructions
- Boil Eggs: Bring a pot of water to a boil, then gently lower in the eggs. Boil for 10 minutes, then transfer the eggs to an ice bath to cool.
- Prepare Egg Salad: Peel and chop the boiled eggs finely or mash them in a bowl. Add Japanese mayo, sugar, salt, and white pepper. Mix until smooth.
- Assemble Sandwich: Spread mayo on bread slices. Divide egg salad between slices, top with remaining bread. Trim crusts, cut sandwiches, and serve chilled or at room temperature.
Notes
- For best results, use Japanese Kewpie mayo and soft milk bread.
- Chill sandwiches before serving for easier slicing.
- Customize with chopped chives or Dijon mustard for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Lunch
- Method: Boiling, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg
