Japanese Egg Sandwich (Tamago Sando)
A luxuriously creamy egg salad sandwich made with soft Japanese milk bread (shokupan) and rich Kewpie mayonnaise. Light, delicate, and perfectly balanced.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 sandwiches
- Category: Sandwich
- Method: Boiled
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
6 large eggs
¼ cup Japanese mayonnaise (Kewpie preferred)
1–2 tablespoons milk or heavy cream (optional)
½ teaspoon sugar
¼ teaspoon salt
A pinch of black pepper (optional)
4–6 slices Japanese milk bread (shokupan), crusts removed
Unsalted butter, softened (optional)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a simmer. Boil for 8–11 minutes, then plunge into an ice bath.
- Peel eggs and separate yolks from whites. Mash yolks and finely chop whites.
- In a bowl, mix mayonnaise, milk or cream (if using), sugar, salt, and pepper. Combine with mashed eggs until creamy.
- (Optional) Lightly spread butter on bread slices.
- Spread egg salad on one slice of bread. For presentation, place egg halves in the center before topping with more salad.
- Top with another slice of bread. Press gently, remove crusts, and cut into halves or triangles.
- Chill sandwich for 10–15 minutes if desired before serving.
Notes
Use medium-soft boiled eggs for creamier texture.
Add Dijon mustard or curry powder for variation.
Substitute Kewpie with vegan mayo for dairy-free version.
Wrap and chill sandwiches for packed lunches.
Shokupan bread is key to authenticity—soft and slightly sweet.
Nutrition
- Serving Size: 1 sandwich (2 halves)
- Calories: 320
- Sugar: 3g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg
Find it online: https://yumntasty.com/japanese-egg-sandwich-tamago-sando/
