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Japanese Egg Sandwich (Tamago Sando) Recipe

Japanese Egg Sandwich (Tamago Sando) Recipe
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★★★★★

5.3 from 6 reviews

This Japanese Egg Sandwich, or Tamago Sando, features a creamy and flavorful egg salad made with perfectly boiled eggs, Japanese mayonnaise, and a touch of seasoning, all sandwiched between soft, fluffy Japanese milk bread. It’s a simple yet delicious snack or light meal, beloved for its creamy texture and subtle flavors.

Ingredients

Scale

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 teaspoons milk or plant milk (optional)
  • 4 tablespoons Japanese mayonnaise

Sandwich

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

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice and cold water. This will be used to stop the eggs from cooking further after boiling.
  2. Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring the water level is high enough to cover the eggs. Carefully lower 6 eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft-boiled eggs. For hard-boiled eggs, boil for 10 minutes. Then turn off the heat and let the eggs sit in the hot water for 1 minute if soft-boiled. Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop cooking, keeping them lukewarm. Peel the eggs once cooled slightly.
  3. Mash the eggs: Transfer peeled eggs to a large bowl. Using a fork, mash the eggs until pieces are smaller than a pea but not minced. Use a paring knife if needed to assist mashing. Add sugar, salt, and pepper while mashing and mix well.
  4. Make the egg salad: Add 4 tablespoons of Japanese mayonnaise and 1 to 2 teaspoons of milk or plant milk if using hard-boiled eggs to achieve creaminess. Mix thoroughly. Taste and adjust seasoning with more salt, pepper, or mayonnaise as needed.
  5. Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
  6. Assemble the sandwich: Spread the prepared egg salad evenly onto one buttered slice of bread. Top with another slice, buttered side down. Press gently to secure, then slice off the crusts for a neat presentation. Repeat to make the second sandwich.
  7. Garnish and serve: Optionally, sprinkle sliced chives on the sandwiches for a fresh finish. Cut each sandwich in half and serve immediately for best texture and flavor.
  8. Storage: Wrap each sandwich tightly with plastic wrap and refrigerate. Consume within 2 days for optimal freshness and taste.

Notes

  • Using Japanese milk bread gives the sandwich its characteristic soft and fluffy texture, but white sandwich bread can be substituted if needed.
  • Adjust the boiling time based on your preference for egg doneness: 7 minutes for medium soft boiled, 10 minutes for hard boiled.
  • Adding milk or plant milk helps create a creamier egg salad especially when using hard boiled eggs.
  • Removing crusts and pressing gently enhances the sandwich’s traditional neat look and texture.
  • Store sandwiches wrapped to prevent drying out and maintain softness.

Nutrition

Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread, creamy egg sandwich

Find it online: https://lucabites.com/japanese-egg-sandwich-tamago-sando-recipe/