Japanese Egg Sandwich
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Japanese Egg Sandwich
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Japanese Egg Sandwiches or Tamago Sando are the Japanese take on egg salad sandwiches. With a flavorful egg salad made with Japanese mayonnaise, sandwiched between milk bread, it has a comforting taste and texture that makes it one of the most popular sandwiches in Japan. For my take, I've taken the best parts of the sandwiches offered by Japan's three largest convenience store chains and included them to create the ultimate Japanese egg sandwich.
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Ingredients
- 2 slices Japanese sandwich bread
- 3 medium-boiled eggs peeled
- 1 ½ tablespoons Japanese mayonnaise such as Kewpie
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon white pepper
- ⅛ teaspoon onion powder
- 1 pinch salt to taste
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Instructions
- Slice one boiled egg in half.
- Roughly chop the remaining two eggs and add them to a bowl, along with the mayonnaise, mustard, white pepper, onion powder, and salt. Mix well to combine.
- Place two slices of sandwich bread on a flat surface and add the halved eggs to one slice with the tapered end of each egg pointing towards opposite corners.
- Cover the halved egg with the egg salad mixture.
- Place the second slice of bread over the first, and gently press the edges down to mold the bread to the shape of the eggs.
- Cut the crusts off if you like and then slice the sandwich diagonally to reveal the halved eggs in the center.
Nutrition Information
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Calories
510kcal
(26%)
Carbohydrates
27g
(9%)
Protein
24g
(48%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Cholesterol
568mg
(189%)
Sodium
618mg
(26%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
780IU
(16%)
Calcium
205mg
(21%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 1sandwich
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 568mg | 189% |
| Sodium | 618mg | 26% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 780IU | 16% |
| Calcium | 205mg | 21% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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