Japanese Egg Sandwich (Tamago Sando)
Japanese Egg Sandwich (Tamago Sando) is a timeless snack featuring creamy egg salad between soft, pillowy shokupan bread.
Equipment
- medium saucepan with lid
- airtight container
Ingredients
- 3 large eggs (50 g each w/o shell)
- ¼ teaspoon sugar
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoon milk
- 2 tablespoon Japanese Kewpie mayonnaise
- 4 slices shokupan (Japanese milk bread) or make homemade Shokupan; the same thickness as those from a square shokupan loaf cut into 8 slices
- salted butter
Instructions
To Make the Egg Salad
- Gather all the ingredients.
- Put 3 large eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil on medium heat and cook for 12 minutes.
- Transfer the eggs to iced water to stop cooking. Let them cool completely and peel the eggshells.
- Transfer the peeled eggs to a bowl and mash with a fork, trying to make same-sized pieces.
- Add sugar, Diamond Crystal kosher salt, freshly ground black pepper, milk, and Japanese Kewpie mayonnaise. Mix well, adjusting salt and pepper to taste.
To Assemble the Tamago Sando
- Set out 4 slices of shokupan. Spread salted butter on top of each slice. For each sandwich, spread the egg salad on one of the slices.
- Put the other slice of bread, buttered side down, on top of the egg salad. Place the sandwiches between two plates to compress slightly. Set aside for 5 minutes.
- Cut the crusts off the bread. Repurpose them to make Shokupan Crust Rusks, if desired.
- Cut the sandwiches in half. They’re now ready to serve.
Notes
Don't throw away the crusts. They can be used to make crunchy, buttery snacks.
Nutrition
Serving: 1sandwichCalories: 250kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 360mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg
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