Japanese egg sandwich, tamago sando, features perfectly boiled eggs blended with Japanese mayo, salt, pepper, and sugar. It creates a creamy egg salad cradled between fluffy milk bread slices. This delightful combination of light textures and subtle flavors delivers a satisfying treat ideal for a quick meal or lunch today.

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Tamago sando is one of my favorite Japanese Egg recipes that make it really easy to whip up a healthy meal. I love how the recipe uses just the right balance of ingredients; with 4 large eggs that you boil until they’re perfectly firm, then chop up and mix with 3 tablespoons of Japanese mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/2 teaspoon sugar.

This mix creates a creamy egg salad that holds up great between 4 slices of soft, fluffy Japanese milk bread. I appreciate how this Japanese cooking method turns a basic egg sandwich into a nutritional delight thats high in protein and offers a balanced mix of carbs and fat.

The light yet satisfying texture makes it a fun lunch recipe for kids lunchboxes or even for a quick meal any time of the day. It falls right into the easy Japanese recipes and egg sandwiches categories I love exploring.

Enjoy!

Why I Like this Recipe

I really love this recipe for a few reasons. First, it’s super easy to whip up even when i’m in a rush. The steps are simple and nothing feels too complicated. Second, I love how the creamy egg salad mixed with Japanese mayo gives a really unique flavor. Its a nice mix of savory and just a hint of sweetness that really stands out. Third, the Japanese milk bread is so soft and fluffy compared to regular bread; it makes each bite feel special and light. And lastly, i like that its versatile enough that i can either enjoy it as is or toast it up for that extra crunchy texture, plus it makes a great lunch for me or my kids.

Ingredients

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This Japanese Egg Sandwich is all about a perfect balance of taste and texture.

Each ingredient plays a key role in making this dish unique and satisfying.

Here are some highlights:

Eggs: They give protein and healthy fats, making the filling rich and satisfying.
Japanese Mayonnaise: Adds a smooth, tangy flavor and creamy texture to tie the sandwich together.
Japanese Milk Bread: Incredibly soft with a subtle sweetness, high in carbs for energy.
Seasonings (Salt, Pepper, Sugar): Provide a balanced boost with savory notes and gentle sweetness.

Enjoy crafting this classic treat with a modern twist!

Ingredient Quantities

4 large eggs

3 tablespoons Japanese mayonnaise (like Kewpie mayo if you can get it)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon sugar

4 slices Japanese milk bread (shokupan)

How to Make this

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1. Place the eggs in a pot and cover them with enough water. Bring to a boil then let them cook for about 10 minutes

2. Immediately put the eggs in a bowl of cold water to cool off so they are easier to peel

3. Once cooled, peel the eggs and roughly mash them with a fork in a bowl

4. Add the 3 tablespoons Japanese mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon sugar to the eggs

5. Mix the egg and mayo together until you get a creamy, chunky salad mixture

6. Grab your 4 slices of Japanese milk bread and lay them out flat

7. Evenly spread the creamy egg salad onto two slices of the bread

8. Place the remaining two slices on top to create two sandwiches

9. If you like it a bit toasted, quickly toast the sandwiches in a pan for a couple of minutes on each side

10. Slice the sandwich in half and enjoy immediately or pack it up if youre heading out!

Equipment Needed

1. A medium pot for boiling the eggs
2. A bowl filled with cold water for cooling the eggs
3. A bowl for mashing and mixing the eggs with the other ingredients
4. A fork for roughly mashing the eggs
5. A knife or spatula for spreading the egg salad onto the bread
6. A pan to quickly toast the sandwiches
7. A knife to cut the sandwich in half

FAQ

Q: Can I use regular mayo instead of Japanese mayonnaise?

A: Sure, you can, but the taste might not be as creamy and tangy as what Kewpie mayo brings to the table.

Q: What if I don't have Japanese milk bread?

A: If you cant find shokupan, a soft white bread works too, but you might miss out on that extra fluffy texture.

Q: How should I boil the eggs?

A: Boil them for about 10 minutes until fully set, then place them in cold water. Remove the shell carefully once they cool down.

Q: Can I add extra seasonings?

A: Yes, you can experiment with a pinch of paprika or chives, but stick to the basics if you wanna keep the classic Tamago Sando flavor.

Q: How long can I keep the sandwich?

A: It tastes best fresh, but if you need to store it, keep it in the fridge and eat it within 24 hours to avoid losing that signature texture.

Japanese Egg Sandwich (Tamago Sando) Recipe Substitutions and Variations

Japanese mayonnaise: If you can’t snag Kewpie mayo, try regular mayo and add a splash of rice vinegar to mimic that tang
Salt: You can swap regular salt for a bit of sea salt but use a little less since it packs a punch
Sugar: Honey could work surprisingly well, though you’ll need to adjust the quantity to keep the balance right
Japanese milk bread: If shokupan is hard to find, go for a soft brioche or a thick white sandwich bread instead

Pro Tips

1. Try cooling your eggs in really cold water right after boiling ’em; it helps peel them off easier, so you won’t be struggling with bits of shell later.
2. When mashin’ the eggs, go easy so you still get chunky bits instead of a complete mush, ’cause that texture adds extra flavor in every bite.
3. If you like a bit more tang in your sandwich, a few drops of lemon juice mixed with the mayo can give it a nice zesty kick without overpowerin’ the creaminess.
4. For an extra crunch, lightly toast your Japanese milk bread just for a minute or two on each side after puttin’ the egg salad on it, it gives you a cool mix of crispy and soft.