Description
The Japanese Egg Sandwich, or Tamago Sando, is a classic Japanese snack featuring soft, fluffy white milk bread layered with a creamy, savory egg salad made with Japanese mayonnaise. This simple yet delicious sandwich highlights the rich umami flavor of Kewpie mayo and the delicate texture of softly boiled eggs, making it an irresistible treat perfect for any time of day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon white pepper
Bread and Extras
- 4 slices soft white milk bread (shokupan or similar)
- Softened butter for spreading (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10 minutes to achieve a fully cooked, firm texture.
- Cool and peel: Immediately transfer the boiled eggs to an ice bath to stop cooking and cool completely. Once cooled, peel the eggs carefully, then separate 2 yolks and mash them finely in a small bowl to use as garnish or mix-in for texture.
- Prepare the egg mixture: In a mixing bowl, mash the remaining peeled eggs including the other yolks until finely chopped. Stir in the Japanese mayonnaise, sugar, salt, and white pepper until the mixture is creamy and smooth.
- Butter the bread (optional): Lightly spread softened butter on the four slices of milk bread to add richness and moisture, enhancing the sandwich texture.
- Assemble the sandwich: Generously spread the creamy egg mixture onto two slices of bread. Top each with the remaining slices to form sandwiches. For a traditional presentation, trim the crusts from the sandwiches and cut each into halves or thirds.
- Serve: Enjoy the sandwiches chilled or at room temperature for the best flavor and texture.
Notes
- Use only soft, fluffy white milk bread with no toasting for an authentic Japanese texture and mouthfeel.
- Kewpie Japanese mayonnaise is recommended for its unique umami depth and creaminess; avoid substituting with regular mayonnaise where possible.
- Trimming the crusts and cutting into smaller portions is traditional and enhances presentation.
- Enjoy the sandwich immediately after preparation or keep chilled for a short time if making ahead.
