Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 3 large eggs (50 g each without shell); ¼ tsp sugar; ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 2 tsp milk; 2 Tbsp Japanese Kewpie mayonnaise; 4 slices shokupan (Japanese milk bread); Salted butter, for spreading

Description

A classic Japanese egg sandwich known as Tamago Sando, featuring creamy egg salad made from boiled eggs, mayonnaise, and a hint of seasoning, nestled between soft and fluffy shokupan (Japanese milk bread) slices. This simple yet comforting sandwich is perfect for a quick breakfast or light lunch.

Ingredients

Scale

Egg Salad

3 large eggs (50 g each without shell)
¼ tsp sugar
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese Kewpie mayonnaise

Sandwich

4 slices shokupan (Japanese milk bread)
Salted butter, for spreading

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Instructions

Boil the eggs: Place 3 large eggs in a saucepan and cover them with water. Bring to a boil and cook for 12 minutes to achieve hard-boiled eggs.
Cool and peel: Transfer the boiled eggs immediately to iced water to stop the cooking process and cool them down. Once cool, peel the eggs carefully.
Prepare the egg salad: Mash the peeled eggs with a fork until crumbly. Add ¼ tsp sugar, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, 2 tsp milk, and 2 tbsp Japanese Kewpie mayonnaise. Mix thoroughly until the mixture is creamy and well combined.
Butter the bread: Spread salted butter evenly on one side of each slice of shokupan bread.
Assemble the sandwich: Spread the prepared egg salad evenly over the buttered side of two bread slices. Top each with another slice of buttered bread, with the buttered side facing down.
Compress and trim: Gently compress the sandwich between two plates to help it hold together. Then, cut off the crusts neatly and slice each sandwich in half diagonally or vertically as preferred.

Notes

For best results, use fresh Japanese milk bread (shokupan) for a soft and fluffy texture.
You can adjust the seasoning of the egg salad to taste by adding more salt, pepper, or mayonnaise.
Compressing the sandwich slightly helps to meld the flavors and makes the sandwich easier to eat.
This sandwich is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to a day.