Description
A classic Japanese egg sandwich known as Tamago Sando, featuring a creamy egg salad made with perfectly boiled eggs, Japanese mayonnaise, and simple seasonings, served between soft shokupan (Japanese milk bread) slices. This comforting and easy-to-make sandwich is perfect for a light meal 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 Assembly
- 4 slices shokupan (Japanese milk bread) or homemade shokupan, thickness similar to slice from square loaf
- Salted butter, for spreading
Instructions
- Gather Ingredients: Collect all necessary ingredients to ensure smooth preparation.
- Boil Eggs: Place 3 large eggs in a medium saucepan and cover with water by 1 inch (2.5 cm). Bring the water to a boil over medium heat and cook the eggs for 12 minutes to achieve hard-boiled consistency.
- Cool and Peel Eggs: Transfer the cooked eggs into iced water to stop the cooking process. Let them cool completely before peeling off the shells carefully.
- Mash Eggs: Place the peeled eggs in a bowl and mash them with a fork, breaking the whites into small, uniform pieces.
- Season Egg Mixture: Add ¼ tsp sugar, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, and 2 tsp milk to the mashed eggs. Mix gently to combine.
- Add Mayonnaise: Stir in 2 tablespoons of Japanese Kewpie mayonnaise thoroughly. Taste the egg salad and adjust salt and pepper if necessary.
- Prepare Bread: Lay out 4 slices of shokupan bread and spread salted butter evenly on each slice.
- Assemble Sandwiches: Spread the egg salad generously on one buttered slice for each sandwich. Top with another buttered slice, placing the buttered side down onto the egg salad.
- Compress Sandwiches: Place the sandwiches between two plates and press lightly to compress them slightly. Let them rest for 5 minutes to meld flavors and soften the bread.
- Trim Crusts and Serve: Cut off the crusts of each sandwich. Then cut sandwiches in half and serve immediately. Optionally, save the crusts for making Shokupan Crust Rusks.
- Storage: Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Notes
- The resting step compresses the sandwich slightly, enhancing the texture and flavor harmony.
- Using Kewpie mayonnaise gives the authentic creamy, slightly sweet flavor characteristic of Japanese egg sandwiches.
- Shokupan milk bread can be substituted with soft, thick white bread if unavailable.
- Discarded crusts can be repurposed into crunchy rusks for minimal food waste.
- Adjust seasoning to taste after mixing to achieve the perfect balance for your palate.
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
