Japanese Egg Sandwich (Tamago Sando)
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Additional Time
5 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
340 kcal
-
Course
Main Course
-
Cuisine
Japanese
Japanese Egg Sandwich (Tamago Sando)
Description
This sandwich uses hard-boiled eggs that are peeled and mashed finely, then mixed with milk, sugar, salt, pepper, and Kewpie mayonnaise to create a rich, cohesive egg filling. The balance of sweetness, saltiness, and creaminess distinguishes this sandwich from other egg salad variations.
Layered between slices of soft Japanese milk bread, which are buttered on one side, the sandwich gives a tender, pillowy texture contrasting the egg filling. Butter helps to keep the bread moist and adds a subtle richness.
The assembly involves spreading the egg salad generously on one slice with butter on the bread's exterior surface, then topping it with another buttered slice. This sandwich is best enjoyed fresh to maintain the fluffy texture of the filling and the softness of the bread.
Ingredients
- 3 egg large, 50 g each, without shell
- ¼ tsp sugar
- ¼ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 2 tsp milk
- 2 Tbsp mayonnaise Japanese Kewpie
- 4 lices milk bread or make homemade Shokupan; the same thickness as those from a square shokupan loaf cut into 8 slices, Japanese milk bread aka shokupan
- butter salted
Instructions
- Gather all the ingredients.
To Make the Egg Salad
- Put 3 large eggs (50 g each w/o shell) in a medium saucepan and add enough water to cover by 1 inch (2.5 cm). Bring it to a boil on medium heat. Once boiling, cook for 12 minutes.
- Once it’s finished cooking, transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.
- Transfer the peeled eggs to a bowl and mash with a fork. Try to mash the egg whites into small, same-sized pieces.
- Add ¼ tsp sugar and ¼ tsp Diamond Crystal kosher salt to the eggs.
- Add ⅛ tsp freshly ground black pepper and 2 tsp milk.
- Add 2 Tbsp Japanese Kewpie mayonnaise and mix very well. Taste and sprinkle more salt and pepper, if needed.
To Assemble the Tamago Sando
- Set out 4 slices shokupan (Japanese milk bread). Spread salted butter on top of each slice. For each sandwich, spread the egg salad on one of the slices.
- Put the other slice of bread, buttered side down, on top of the egg salad. Place the sandwiches between two plates to compress slightly. Set aside for 5 minutes.
- Cut the crusts off the bread. Tip: Don‘t throw away the crusts. Repurpose them to make Shokupan Crust Rusks. These crunchy, buttery snacks are so delicious! You can make them now or freeze those crust strips and make them later.
- Cut the sandwiches in half. They‘re now ready to serve.
To Store
- You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 285mg | 95% |
| Sodium | 583mg | 24% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 423IU | 8% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
