Servings
Font
Back
Japanese egg salad sandwiches 玉子サンド
4.9 from 24 votes

Japanese egg salad sandwiches 玉子サンド

Two types of Japanese egg sandwich - egg salad sandwich and Japanese rolled omelette sandwich recipe with step by step photos and tips to make it perfect.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 333 kcal
Course: Bread
Cuisine: Japanese

Ingredients

  • 8 lices shokupan bread *1
  • 1 tbsp mayonnaise 2, Japanese
  • 1 tbsp margarine
  • 1 tsp mustard Japanese style, optional
Egg salad
  • 3 egg left in room temperature
  • 1 tbsp mayonnaise Japanese
  • 1/2 tbsp milk
  • 1 tbsp scallions chopped
  • pinch of black pepper to taste
  • pinch of salt to taste
Egg omelette
  • 3 egg
  • 1 tsp dashi powder
  • 1 tbsp water
  • 1 tbsp milk
  • 1 tbsp mayonnaise Japanese

Instructions

Egg salad sandwich
    Cup of Yum
  1. Bring water to boil in a saucepan over high heat. 
  2. Add eggs gently one by one with a ladle. and turn the heat down to middle.
  3. Set a timer for 9 minutes. 
  4. After 9 minutes, remove the eggs with a ladle and place them into a bowl of cold water. 
  5. Remove shell. Cut one egg in half and set aside. 
  6. Place two eggs into a mixing bowl and squash them with a folk. 
  7. Add chopped scallions to the bowl. 
  8. In a separate bowl, mix mayonnaise and milk. Add it to the egg bowl. 
  9. Combine all together. 
  10. Place two slices of bread on a chopping board. 
  11. Mix Japanese mayonnaise, margarine, and mustard. Spread it thinly over the bread. 
  12. Place the egg cut in half on the centre of a slice of bread and topped with 1/2 of the egg salad mixture. 
  13. Place the other bread on top of the egg salad to sandwich. 
  14. Cut it in half to serve. 
Egg omelette *3
  1. Crack the eggs into a heat proof square container which is same size of the bread. *4
  2. Add dashi powder, water, milk and mayonnaise and mix them breifly. 
  3. Microwave it for 1.5 min on 500w. 
  4. Remove the container from the microwave and give it a stir. 
  5. Put it back into the microwave and cook on same for 30 seconds. 
  6. Flip the egg over a sheet of aluminum foil and wrap it to leave for 3 minutes to settle. 
  7. Place two slices of bread on a chopping board. 
  8. Spread the mayonnaise, margarine and mustard mixture thinly over the bread. 
  9. Place the egg omelette on one bread. 
  10. Top with another bread on egg omelette to sandwich. 
  11. Cut it in half to serve. 

Notes

  • *1 If you can not access to Japanese fluffy milk bread Shokupan, you can use any loaf of bread available or you can make it from scratch here 
  • *2 I used Kewpie brand one.
  • *3 instruction for using microwave. For using a frying pan, see instruction here
  • *4 I used a container measurement of 12cm x 12cm x 4.5cm, 360 ml ( 4.7inch x 4.7 inch x 1.8 inch, 12.17 US fl oz or 1.5 cup) in size. 
  •  

Nutrition Information

Calories 333kcal (17%) Carbohydrates 1g (0%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 250mg (83%) Sodium 199mg (8%) Potassium 91mg (2%) Sugar 1g (2%) Vitamin A 497IU (10%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 1g 0%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 250mg 83%
Sodium 199mg 8%
Potassium 91mg 2%
Sugar 1g 2%
Vitamin A 497IU 10%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.