Description
The Japanese Egg Sandwich (Tamago Sando) is a creamy, savory delight made with fluffy milk bread and a rich egg salad filling featuring Japanese mayonnaise. It's a popular, easy-to-make snack or light meal with a soft texture and mild, comforting flavor.
Ingredients
- 4 eggs
- 3 tablespoons Japanese mayonnaise (like Kewpie)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 4 slices milk bread or soft white sandwich bread (shokupan)
- Optional: Butter for spreading
Instructions
- Boil the eggs for 10–12 minutes until hard-boiled.
- Cool the eggs in cold water, then peel and mash them to a coarse but creamy texture.
- Mix in Japanese mayonnaise, salt, sugar, and white pepper to taste. Optionally, add a touch of cream for extra smoothness.
- Trim the crusts off the milk bread and optionally spread a thin layer of butter on each slice.
- Spread the egg mixture evenly on one slice of bread and top with the second slice.
- Slice the sandwich in half or into thirds, then serve immediately.
Notes
- Add chopped chives or green onions for freshness.
- Mix in finely chopped pickles or relish for a tangy twist.
- Incorporate a soft-boiled egg yolk in the center for a gourmet variation.
- Best consumed fresh; refrigerate up to 24 hours if needed.
- Do not reheat to preserve texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 270mg
