Description
Indulge in the creamy and flavorful Japanese Egg Sandwich, known as Tamago Sando. This delightful sandwich features a rich egg salad mixture sandwiched between soft Japanese milk bread slices, offering a satisfying and delicious meal for any time of day.
Ingredients
Scale
Ingredients for Japanese Egg Sandwich:
- 4 slices Japanese milk bread or soft white sandwich bread
- 4 large eggs
- 3 tablespoons Japanese mayonnaise (like Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon milk (optional, for creamier texture)
- butter (optional, for spreading on bread)
Instructions
- Cook the Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath, cool, peel, and chop finely or mash.
- Prepare the Egg Salad: In a bowl, mix the chopped eggs, Japanese mayonnaise, sugar, salt, white pepper, and milk if using until smooth and creamy.
- Assemble the Sandwich: Optionally butter the bread, spread the egg salad on half the slices, top with remaining slices, press gently, trim crusts, and cut before serving.
Notes
- For a smoother filling, mash egg yolks separately before mixing with mayo and chopped whites.
- Best enjoyed chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop (for eggs), No-Bake (assembly)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg
