Description
This Japanese Egg Sandwich, or Tamago Sando, is a delightful and comforting treat featuring a creamy egg salad nestled between soft, buttery Japanese milk bread. Perfect for a quick lunch or snack, it combines simple ingredients to create a subtly sweet and savory flavor with a delicate texture that melts in your mouth.
Ingredients
Scale
Egg Salad
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-2 teaspoons milk or plant milk (optional, for hard-boiled eggs)
- 4 tablespoons Japanese mayonnaise
Bread and Assembly
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice water to prepare for cooling the boiled eggs quickly.
- Boil eggs: Bring a medium-sized pot of water to a boil. Using a ladle, carefully lower the eggs into the boiling water. Boil for 7 minutes for medium-soft boiled eggs or 10 minutes for hard-boiled eggs.
- Cool eggs: Immediately transfer the eggs to the prepared ice bath and let them sit for 2 minutes to stop the cooking process. Once cooled, peel the eggs.
- Mash eggs: Place the peeled eggs into a large bowl and mash them thoroughly with a fork to create a slightly chunky texture.
- Add seasonings: Add sugar, salt, pepper, Japanese mayonnaise, and milk if using hard-boiled eggs. Mix well to evenly combine all ingredients.
- Taste and adjust: Taste the egg salad and adjust seasonings as desired, adding more salt or pepper if needed.
- Butter bread: Spread about 1/2 tablespoon of softened unsalted butter evenly onto each slice of the Japanese milk bread.
- Layer egg salad: Generously spread the egg salad mixture onto one slice of buttered bread.
- Assemble sandwich: Place the other slice of bread on top of the egg salad, buttered side down. Gently press the sandwich together to hold everything in place.
- Cut crusts: Carefully cut the crusts off the sandwiches to maintain an authentic Japanese style.
- Garnish and serve: Optionally garnish with sliced chives for added color and flavor. Cut sandwiches in half and serve immediately.
- To store: Wrap sandwiches individually in plastic wrap and store them in the refrigerator for up to 2 days for best freshness.
Notes
- Use Japanese milk bread, such as shokupan, for the best soft and fluffy texture.
- The optional milk or plant milk adds creaminess, especially for hard-boiled eggs.
- Gently pressing the sandwich helps the flavors meld without squashing the bread.
- For a lighter version, you can reduce the mayonnaise or substitute with a low-fat alternative.
- Consume within 2 days to maintain freshness and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
