Japanese Egg Sandwich (Tamago Sando)
This creamy and fluffy Tamago Sando is a Japanese egg sandwich made with soft white bread and a rich mayo-egg filling—perfect for breakfast, lunch, or an elegant snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 1 sandwich
- Category: Snack
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
4 large eggs
4 tablespoons Japanese mayonnaise (e.g., Kewpie)
1 teaspoon sugar
1/4 teaspoon salt
2 slices soft white bread (crusts removed)
Instructions
Boil the Eggs:
Place eggs in a pot of cold water. Bring to a boil and cook for 10–12 minutes until hard-boiled. Transfer to an ice water bath to cool.
Make the Egg Filling:
Peel the cooled eggs and mash them in a bowl using a fork or potato masher. Add Japanese mayo, sugar, and salt. Mix until smooth and creamy.
Assemble the Sandwich:
Spread the egg mixture thickly on one slice of the crustless bread. Top with the second slice and press gently to seal.
Slice and Serve:
Cut the sandwich into halves or quarters for a traditional Japanese presentation. Serve immediately or wrap and refrigerate for later.
Notes
Bread Tip: Use shokupan (Japanese milk bread) or any super soft white bread for an authentic texture.
Customize: Add finely chopped chives, a dash of mustard, or even an extra yolk for a richer filling.
Make-Ahead: Wrap in plastic and refrigerate up to 24 hours. Best served slightly chilled or at room temp.
Find it online: https://elladishes.com/japanese-egg-sandwich-tamago-sando/
