The Japanese egg salad sandwich, or “Tamago Sando,” is a delightfully creamy and light treat, perfect for breakfast, lunch, or a snack. With its velvety egg filling and soft, fluffy milk bread, this sandwich has become popular worldwide for its simplicity and irresistible flavor. This recipe captures the authentic Japanese technique of achieving a smooth, luscious texture that practically melts in your mouth. Give this easy recipe a try, and discover why it’s such a beloved classic!
Ingredients:
To Boil the Eggs:
- 6 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
For the Sandwich:
- 3 tablespoons of creamy Japanese mayonnaise, like Kewpie
- 1 tablespoon heavy cream or milk
- ½ teaspoon salt
- Pinch of black pepper
- 4 slices shokupan (Japanese milk bread) or other soft, fluffy white bread
- 2 tablespoons unsalted butter, softened
Instructions:
- Prepare the Eggs: In a medium pot, bring water to a boil with vinegar and salt. Carefully add the eggs and cook for 10 minutes to hard-boil. Once cooked, transfer eggs to an ice bath and let them cool for 5 minutes.
- Peel and Mash: Peel the eggs, then place them in a bowl. Mash them lightly with a fork, leaving some chunks for texture.
- Make the Filling: Add Japanese mayo, heavy cream or milk, salt, and black pepper to the eggs. Mix well until the egg mixture is smooth but still has some chunks.
- Prepare the Bread: Lightly butter one side of each bread slice.
- Assemble the Sandwich: Spoon the egg mixture generously onto two of the bread slices. Layer the remaining slices over the fillings to create two sandwiches. Press down gently to secure.
- Slice and Serve: Trim off the crusts if desired, then slice each sandwich in half. Enjoy immediately for the freshest flavor.
Conclusion:
This Japanese egg salad sandwich is simple yet incredibly satisfying. The creamy egg filling with a hint of Japanese mayo and the pillowy softness of milk bread make each bite rich and comforting. Perfect for a quick meal or afternoon snack, Tamago Sando is a unique take on the classic egg salad sandwich that’s sure to please.
Fluffy Japanese Egg Salad Sandwich (Tamago Sando)
Ingredients
To Boil the Eggs:
- 6 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
For the Sandwich:
- 3 tablespoons of creamy Japanese mayonnaise like Kewpie
- 1 tablespoon heavy cream or milk
- ½ teaspoon salt
- Pinch of black pepper
- 4 slices shokupan Japanese milk bread or other soft, fluffy white bread
- 2 tablespoons unsalted butter softened
Instructions
- Prepare the Eggs: In a medium pot, bring water to a boil with vinegar and salt. Carefully add the eggs and cook for 10 minutes to hard-boil. Once cooked, transfer eggs to an ice bath and let them cool for 5 minutes.
- Peel and Mash: Peel the eggs, then place them in a bowl. Mash them lightly with a fork, leaving some chunks for texture.
- Make the Filling: Add Japanese mayo, heavy cream or milk, salt, and black pepper to the eggs. Mix well until the egg mixture is smooth but still has some chunks.
- Prepare the Bread: Lightly butter one side of each bread slice.
- Assemble the Sandwich: Spoon the egg mixture generously onto two of the bread slices. Layer the remaining slices over the fillings to create two sandwiches. Press down gently to secure.
- Slice and Serve: Trim off the crusts if desired, then slice each sandwich in half. Enjoy immediately for the freshest flavor.