Description
This Japanese Egg Sandwich, known as Tamago Sando, is a simple yet delightful lunch or snack option featuring a creamy, lightly seasoned egg salad between soft, fluffy milk bread slices. The sandwich is chilled and offers a perfect balance of savory and slightly sweet flavors, making it a beloved bento and tea-time treat in Japan.
Ingredients
Scale
Egg Filling
- 6 large eggs
- 1/4 cup Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
Bread and Garnish
- 6 slices soft white bread (preferably milk bread or brioche)
- 1 tablespoon softened butter (optional)
- Chopped chives or parsley for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer gently for 10 minutes to ensure they are hard-boiled.
- Cool and Peel: Transfer the boiled eggs to an ice bath to cool completely, which stops the cooking process and makes peeling easier. Once cool, peel all the eggs carefully.
- Prepare the Egg Salad: Set aside one egg for slicing later. Finely chop the remaining five eggs and place them in a bowl. Mash them well while mixing in the Japanese mayonnaise, sugar, salt, and white pepper until smooth and creamy.
- Slice Reserved Egg: Slice the reserved whole egg into halves or rounds to use as a decorative topping within the sandwiches if desired.
- Optional Buttering: Lightly spread softened butter on one side of each bread slice to add richness and prevent sogginess.
- Assemble the Sandwich: Evenly spread the egg filling on three slices of bread (on the buttered side, if used). Place the sliced egg on top of the filling before closing the sandwich with the remaining bread slices, buttered side down if applicable.
- Trim and Cut: Press the sandwiches gently to seal and trim off the crusts for a classic, neat appearance. Cut each sandwich in half or into thirds as preferred.
- Serve: Serve the sandwiches chilled or at room temperature for a fresh and satisfying meal or snack.
Notes
- Use Kewpie Japanese mayonnaise for the authentic flavor and creaminess; however, regular mayonnaise can be used in a pinch.
- Japanese milk bread or brioche offers the softest texture, but any soft, fluffy white bread will suffice.
- These sandwiches hold up well in lunch boxes and make perfect tea-time snacks.
- Feel free to garnish with chopped chives or parsley for added color and freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook (after boiling eggs)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 225mg
