Authentic Japanese Egg Sandwich (Tamago Sando) Recipe – Soft & Creamy (たまごサンド)
Japanese egg sandwich, or tamago sando, is a beloved convenience store and café staple in Japan, known for its simplicity, creamy texture, and comforting flavor. Below is a comprehensive breakdown of the Japanese egg sandwich, including its origins, ingredients, preparation, cultural significance, and variations, along with tips for making one at home.
Ingredients
- 3 large Eggs
- 4 slices Shokupan(milk bread) (Japanese pullman loaf bread)
- Salted butter
- ¼ tsp Sugar
- ¼ tsp Salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- 2 tsp Milk
- 2 tbsp Japanese mayonnaise
Instructions
1.Boil the Eggs:
- Cook eggs for 9-10 mins, then cool in ice water. Peel and mash them in a mixing bowl.
2. Prepare the Egg Filling
- Add sugar and salt to mashed eggs.
- Add milk and grounded black pepper.
- Add Japanese mayonnaise .Mix until smooth and creamy.
3.Prepare the Bread:
- Use fresh shokupan, ideally slightly thick slices (about 1 cm).
- Optionally, trim off the crusts for a softer texture.
- Lightly butter one side of each slice for extra richness
4.Assemble:
- Spread filling between bread slices, press gently, and trim crusts.Rest it for 5 minutes.
- Slice sandwiches into rectangles or triangles.
Notes
- Always use fresh, soft bread—stale bread ruins the texture.
- Use Kewpie mayo for authentic taste (can be found in Asian grocery stores or online).
- Keep the sandwich wrapped in cling film for 30 minutes before serving—it helps set the filling.