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Japanese Egg Sandwich (Tamago Sando) Recipe

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Japanese Egg Sandwich (Tamago Sando) is a classic and beloved Japanese convenience store snack featuring creamy, flavorful egg salad made with mashed boiled eggs, Japanese mayonnaise, and a touch of milk, sandwiched between soft, fluffy slices of shokupan (Japanese milk bread). This sandwich offers a perfect balance of rich egg yolk taste and the pillowy texture of bread, making it one of the best egg salad sandwiches you can enjoy at any time.

Ingredients

Egg Salad

  • 3 large eggs (50 g each without shell)
  • ¼ tsp sugar
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 2 tsp milk
  • 2 Tbsp Japanese Kewpie mayonnaise

Assembly

  • 4 slices shokupan (Japanese milk bread) (or homemade shokupan, cut to same thickness)
  • Salted butter, as needed for spreading

Instructions

  1. Gather Ingredients: Collect all necessary ingredients including eggs, sugar, kosher salt, black pepper, milk, Kewpie mayonnaise, shokupan, and salted butter.
  2. Boil Eggs: Place the 3 large eggs in a medium saucepan and cover with water by 1 inch. Bring water to a boil over medium heat, then cook the eggs for 12 minutes once boiling.
  3. Cool and Peel Eggs: Transfer the boiled eggs immediately to iced water to halt the cooking process. Let them cool completely, then peel off the shells carefully.
  4. Mash Eggs: Place peeled eggs into a bowl and mash with a fork, breaking whites into small uniform pieces while keeping yolks creamy.
  5. Mix Seasonings: Add ¼ tsp sugar, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, 2 tsp milk, and 2 Tbsp Japanese Kewpie mayonnaise to the mashed eggs. Mix thoroughly until well combined. Adjust seasoning with additional salt and pepper if needed.
  6. Prepare Bread: Lay out 4 slices of shokupan. Spread a thin layer of salted butter on each slice.
  7. Assemble Sandwiches: Spread the prepared egg salad evenly on two slices of the buttered bread. Top each with another buttered slice, butter side down.
  8. Compress and Rest: Place sandwiches between two plates or a sandwich press to gently compress. Let sit for 5 minutes to meld flavors and soften the bread.
  9. Trim Crusts and Serve: Cut off the crusts carefully (save for other uses if desired) and then cut each sandwich in half. Serve immediately for best texture and taste.
  10. Storage: Store any leftover sandwiches in an airtight container in the refrigerator and consume within 2 days to maintain freshness.

Notes

  • Using Japanese Kewpie mayonnaise is key to achieving the authentic creamy flavor in the egg salad.
  • Shokupan bread’s softness enhances the sandwich texture but can be substituted with any soft white bread if unavailable.
  • Compressing the sandwich allows the flavors to meld and the sandwich to hold together better.
  • Do not discard crusts—repurpose them for making Shokupan Crust Rusks, a delicious crunchy snack.
  • Ensure eggs are fully cooled before peeling to prevent tearing the whites.
  • Adjust salt and pepper to taste after mixing the egg salad.

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