Tamago Sando (Japanese Egg Sandwich)
Tamago Sando is an irresistible sandwich with a rich egg flavor and a smooth texture. You are sure to be captivated by the taste of this sandwich, which is beloved throughout Japan.
Ingredients
- 3 eggs
- 4 slices shokupan (Japanese milk bread) (Use a shokupan loaf cut into 8, 10, or 12 slices. If using a shokupan loaf cut into 4, 5, or 6 slices, cut each of those slices in half in advance. When using an unsliced loaf of shokupan, cut it to a thickness of approximately 0.41-0.61 inches (1-1.5cm).)
- 0.35 oz. (10g) butter (for the shokupan)
Seasonings:
- ½ tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
- 2 ½ Tbsp (1.1oz./30g) Japanese mayonnaise (such as Kewpie Mayo)
Instructions
- Fill a large pot with plenty of water and bring it to a boil. Once it comes to a boil, reduce the heat to medium and carefully add the eggs one at a time using a ladle. Boil them for 12 minutes.
- Remove the boiled eggs from the pot, cool them under running water, and then peel before cutting in half. Mash the yolks in a bowl using a spoon or spatula, and dice the whites into cubes of approximately 0.22 inches (5-6mm) in size.
- Add the seasonings (sugar, salt, pepper, and Japanese mayonnaise) to the bowl, and mix them thoroughly with the yolks for a few minutes until the mixture reaches a sticky consistency. Then, add the chopped whites and mix everything together.
- Spread butter on one side of each slice of shokupan. Evenly distribute the egg mixture on the buttered side of one slice, then sandwich it with another slice of shokupan that has been buttered on one side. Repeat this process to make the desired number of tamago sando.
- Cut off the crust from the shokupan and slice it diagonally or horizontally.
Notes
- You can store it in the refrigerator for up to a day.
Enjoyed this recipe?I would be happy if you shared it with your friends.