Description
This Japanese Egg Sandwich, or Tamago Sando, is a delightful and creamy egg salad sandwich made with soft-boiled eggs, Japanese Kewpie mayonnaise, and fluffy shokupan milk bread. It’s a classic comfort food in Japan known for its simple ingredients and rich, buttery flavor, perfect for a quick lunch or snack.
Ingredients
Scale
Egg Salad
- 3 large eggs (50 g each without shell)
- 1/4 tsp sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
Sandwich
- 4 slices shokupan (Japanese milk bread) or homemade shokupan cut into slices of similar thickness
- Salted butter
Instructions
- Gather Ingredients: Assemble all ingredients needed for the sandwich to ensure a smooth cooking and assembling process.
- Boil the Eggs: Place the 3 large eggs in a medium saucepan and cover with water by about 1 inch (2.5 cm). Bring to a boil over medium heat, then cook the eggs for 12 minutes once boiling to achieve a firm yolk.
- Cool and Peel Eggs: Transfer the boiled eggs immediately into iced water to halt the cooking process. Let them cool completely before peeling off the shells carefully.
- Mash Eggs: Place peeled eggs in a bowl and mash them using a fork, breaking the whites into small evenly sized pieces for a pleasant texture in the salad.
- Season Egg Mixture: Add ¼ tsp sugar and ¼ tsp kosher salt to the eggs, stirring to distribute evenly.
- Add Pepper and Milk: Mix in ⅛ tsp freshly ground black pepper and 2 tsp milk to add creaminess and a subtle spice to the egg salad.
- Incorporate Mayonnaise: Add 2 Tbsp Japanese Kewpie mayonnaise and mix thoroughly until the salad is smooth and creamy. Adjust salt and pepper to taste as needed.
- Prepare Bread: Lay out 4 slices of shokupan and spread salted butter evenly on each slice to add richness and a slight savory flavor.
- Assemble Sandwich: Spread the egg salad over one buttered slice per sandwich, then top it with another buttered slice, butter side down, to enclose the filling.
- Compress Sandwiches: Place the assembled sandwiches between two plates and apply gentle pressure for about 5 minutes to allow the flavors to meld and the bread to compress slightly.
- Trim Crusts and Serve: Cut off the crusts neatly from each sandwich, then slice the sandwiches in half. Serve immediately for the best texture and freshness.
- Store Leftovers: Place any leftover sandwiches in an airtight container and refrigerate for up to 2 days to maintain freshness.
Notes
- Use freshly boiled eggs for the best texture in your egg salad.
- If you do not have Japanese Kewpie mayonnaise, substitute with a high-quality mayonnaise for similar richness.
- Shokupan bread provides the ideal softness and sweetness, but any soft white bread can be used in a pinch.
- Do not skip compressing the sandwich; it enhances the flavor and texture balance.
- Save bread crusts to make crunchy Shokupan Crust Rusks as a tasty snack.
- Consume the sandwiches within 2 days for the best taste and food safety.
Nutrition
- Serving Size: 1 sandwich
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 583 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 285 mg
