Japanese Tamago Sando (Egg Sandwich)
If you’re looking for a simple yet indulgent sandwich, this Japanese Egg Sandwich (Tamago Sando) is a must-try! With a creamy, slightly sweet egg salad tucked between fluffy milk bread slices, it’s a crowd-pleaser that’s easy to make and perfect for any occasion
Cook Time
15 min
Servings
1
Ingredients
- Farmer’s Finest Eggs - Free Range (6 large eggs)
- 1/4 cup (60 ml) Japanese mayonnaise (e.g., Kewpie)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 8 slices Japanese milk bread (shokupan), crusts removed
- 1/4 tsp MSG (Optional)
Instructions
- Bring a medium pot of water to a boil and carefully add the Farmer’s Finest Eggs. Boil for 8 minutes, then transfer eggs to an ice water bath to cool completely for another 8 minutes.
- Peel the eggs and separate the yolks from the whites. Finely chop the egg whites and mash the yolks in a bowl until smooth - optionally, you can pass the yolks through a fine mesh strainer for a smoother end product.
- Mix the egg yolks with the Japanese mayonnaise, sugar, salt, and white pepper until creamy. Fold in the chopped egg whites gently.
- Divide the egg salad evenly onto four slices of bread and spread it out to the edges. Top with the remaining slices to form sandwiches.
- Press gently to secure, then cut each sandwich in half or into thirds for neat serving. Serve immediately and enjoy!