Japanese Egg Sandwich (Tamago Sando)
The Japanese Egg Sandwich, or Tamago Sando, is a beloved simple sandwich with impossibly soft bread and a rich, creamy, subtly sweet egg filling. Inspired by a Tokyo 7-Eleven experience, this recipe focuses on authentic ingredients like Japanese milk bread and Kewpie mayonnaise to recreate the perfect balance of textures and flavors. It's a versatile dish, perfect for a quick lunch or a special weekend breakfast, bringing a taste of Japan to your home.
Equipment
- Saucepan
- ice bath
- Medium bowl
Ingredients
Ingredients
- 6 large Pete and Gerry’s Organic Eggs
- 4 tablespoons Japanese mayonnaise
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk (optional)
- 4 slices of Japanese milk bread (Shokupan)
- 2 tablespoons unsalted butter, softened
- Sliced chives (optional)
- 1/8 teaspoon dashi powder (optional)
- 1/2 teaspoon mirin (optional)
Instructions
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil, then immediately turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Transfer them to an ice bath to cool completely.
- Prepare the Egg Salad: Peel the cooled eggs. Finely chop two of the eggs. Roughly chop the remaining four eggs. Place all the chopped eggs in a medium bowl.
- Mix the Filling: Add the Japanese mayonnaise, sugar, salt, and pepper to the bowl with the eggs. If you like it extra creamy, add a teaspoon or two of milk. Gently fold everything together until just combined.
- Assemble the Sandwich: Spread a thin layer of softened butter on one side of each slice of bread, all the way to the edges. Divide the egg salad mixture evenly between two of the bread slices. Gently spread it out. Place the remaining two slices of bread on top, butter-side down.
- The Final Touch: Carefully slice the crusts off all four sides. Slice the sandwiches in half, either diagonally or straight down the middle. Garnish with a sprinkle of fresh chives if desired.
Notes
For an umami boost, consider adding 1/8 teaspoon of dashi powder or 1/2 teaspoon of mirin to the egg and mayonnaise mixture. Serve the Tamago Sando with miso soup or Japanese pickles for a complete meal.