Description
This Japanese Egg Sandwich (Tamago Sando) is a creamy, soft, and savory sandwich made with fluffy egg salad and rich Japanese mayonnaise, all between slices of pillowy milk bread. A simple yet luxurious comfort snack you’ll love any time of day.
Ingredients
- Egg Salad
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise (such as Kewpie)
- Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, cook for 10 minutes, then immediately transfer the eggs to an ice bath to cool.
- Peel the eggs and separate 2 yolks into a small bowl. Mash the yolks with a fork until smooth. Chop the remaining eggs finely.
- In a mixing bowl, combine the mashed yolks, chopped eggs, sugar, salt, black pepper, milk (if using), and Japanese mayonnaise. Mix until creamy and well-blended.
- Spread butter evenly on one side of each slice of milk bread. Divide the egg mixture evenly onto two slices, spreading it smoothly to the edges.
- Top each with the remaining bread slices, butter side down, to form sandwiches. Gently press and trim crusts if desired for the traditional Japanese look.
- Slice the sandwiches in half and garnish with sliced chives if desired. Serve immediately or wrap and chill for 30 minutes before serving for a firmer texture.
Notes
- Use Japanese mayonnaise (Kewpie) for authentic flavor and creaminess.
- Japanese milk bread (Shokupan) is soft and slightly sweet, perfect for this sandwich.
- Add a soft-boiled egg center for a richer, café-style version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiled & Mixed
- Cuisine: Japanese