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Japanese Egg Sandwich (Tamago Sando)

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This Japanese egg sandwich, also known as Tamago Sando, is a creamy, rich, and savory sandwich made with soft white bread and a flavorful egg salad filling. It’s a popular convenience store item in Japan, known for its soft texture and mildly sweet and tangy flavor.

Ingredients

  • 4 large eggs
  • 2 tablespoons Japanese mayonnaise (such as Kewpie)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper (optional)
  • 4 slices soft white sandwich bread (crusts removed)

Instructions

  1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes.
  2. Transfer the eggs to an ice bath and let cool completely before peeling.
  3. Chop the eggs finely and place them in a bowl.
  4. Add Japanese mayonnaise, sugar, salt, and white pepper to the eggs. Mix until well combined and creamy.
  5. Lay out the bread slices and divide the egg mixture between two slices.
  6. Top with the remaining slices of bread to form sandwiches.
  7. Press down gently and trim off the crusts if desired.
  8. Slice in half and serve immediately, or wrap and chill before serving.

Notes

  • Use Japanese mayonnaise for authentic flavor and creaminess.
  • Boiled eggs can be prepared ahead of time and stored in the fridge.
  • Best enjoyed fresh or within a few hours of making.

Nutrition

Find it online: https://yumfamilyrecipes.com/japanese-egg-sandwich/