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Japanese Egg Sandwich known as Tamago Sando is pure comfort tucked between fluffy slices of pillowy milk bread. This recipe creates creamy egg salad with just the right balance of soft texture and delicate seasoning perfect for a light lunch or a satisfying snack on the go.
Every time I have made this for a picnic or brunch platter there has never been a crumb left. The egg salad filling always reminds me of Tokyo train stations where these sandwiches are a must-snag treat.
Ingredients
- Large eggs: Use the freshest organic eggs possible for creamy textured salad
- Sugar: A dash creates classic Japanese-style sweetness
- Salt: Enhances flavor and balances the egg richness
- Ground black pepper: For subtle warmth
- Milk or plant-based milk: Just a splash helps create the perfectly spreadable egg salad
- Japanese mayonnaise: Like Kewpie is best for its rich and slightly tangy taste
- Japanese milk bread: Seek out shokupan or make at home for extra fluffiness
- Unsalted butter: Softened and spread for extra indulgence
- Chives: For garnish, optional but adds freshness and color
Step-by-Step Instructions
- Prepare the Ice Bath:
- Fill a big bowl with ice water. This will be used to chill the eggs and stop the cooking quickly for the perfect texture.
- Boil the Eggs:
- Bring a medium-sized pot of water to a full boil. Water should be high enough to fully cover the eggs. Using a ladle gently lower the eggs into the water to avoid cracks. Boil for seven minutes for medium-soft eggs or ten minutes for hard boiled. Turn off the heat and let eggs rest in hot water for one more minute before removing.
- Chill and Peel the Eggs:
- Transfer the hot eggs straight into the prepared ice bath. Let them sit for about two minutes to cool down enough to handle but not get completely cold. Peel each egg while still a bit warm for the cleanest results.
- Mash the Eggs:
- Move peeled eggs to a large bowl. With a fork mash them until the pieces are smaller than a pea but not minced smooth. Use a paring knife if you want finer pieces for extra creaminess.
- Mix the Salad:
- Sprinkle sugar salt and black pepper over the eggs. Add in Japanese mayonnaise and a splash of milk if you want the salad extra creamy. Mix thoroughly. Taste and adjust seasoning if needed.
- Butter and Assemble the Bread:
- Spread softened butter on each slice of Japanese milk bread. Use a half tablespoon per slice to cover edge to edge.
- Fill and Build the Sandwich:
- Spoon a generous layer of egg salad onto one slice of buttered bread. Top with the second slice butter side down. Press gently to secure.
- Trim and Finish:
- With a sharp knife trim the crusts off the sandwich to create perfect square edges. Slice the sandwich in half for the traditional look. Repeat with the other sandwich. Garnish with sliced chives for color and flavor if you like.
- Serve Immediately:
- Enjoy while fresh and soft. Savor the cool creamy center in every bite.
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Egg salad has always been my go to for quick meals but Japanese mayonnaise really takes it up a notch. The first time my daughter helped trim off the crusts she insisted we keep making it this way because it looks like treats from her favorite Japanese bakery.
Storage Tips
Wrap each sandwich tightly in plastic wrap to keep them soft and fresh in the fridge. The bread will absorb some moisture but stays pleasantly fluffy for up to two days. If making ahead for lunchboxes keep sandwiches whole and slice just before eating to retain their shape.
Ingredient Substitutions
If you cannot find Japanese mayonnaise combine regular mayonnaise with a bit of rice vinegar and a dash of sugar for similar flavor. Brioche or other soft white breads can stand in for milk bread but texture will be slightly different. For an extra pop of flavor try mixing in a pinch of dry mustard powder to the egg salad.
Serving Suggestions
Serve Tamago Sando trimmed into small rectangles perfect for a tea party or afternoon snack spread. Pair with fresh fruit a cup of green tea or a crisp salad to round out your meal. Sometimes I like to tuck a few thin cucumber slices inside for crunch.
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Tamago Sando is simple, comforting, and perfect for any occasion. Enjoy this delightful taste of Japan in every bite.
Frequently Asked Questions
- → What type of bread is best for Tamago Sando?
Traditional Japanese milk bread, or shokupan, is ideal due to its softness and slightly sweet flavor, perfectly complementing the creamy egg salad.
- → How do you achieve the perfect egg texture?
Eggs are best boiled for 7 minutes for a medium-soft texture or 10 minutes for a firmer yolk, then cooled in an ice bath before mashing.
- → Can plant-based milk be used in the egg salad?
Yes, a splash of plant milk can be added for extra creaminess, especially if using hard-boiled eggs.
- → What makes Japanese egg salad different?
Japanese egg salad features Kewpie mayonnaise, which is richer and tangier, and the eggs are mashed for a fine, creamy consistency.
- → How should the sandwich be served?
Sandwiches are typically served crustless, cut in half, and enjoyed immediately as a snack or light lunch.