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Japanese Egg Sandwich (Tamago Sando)

Savory Japanese Egg Sandwich (Tamago Sando) Recipe Bliss

A delightful Japanese Egg Sandwich (Tamago Sando) featuring creamy egg salad and soft shokupan bread, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 large eggs Boil for 8 minutes for jammy yolk
  • 3 tablespoons Japanese mayonnaise (Kewpie) Richer flavor; substitute if necessary
  • to taste salt
  • to taste pepper
  • 2 tablespoons chives Optional for freshness
For the Bread
  • 4 slices Japanese milk bread (shokupan) Keeps sandwich soft; brioche can be used as substitute

Equipment

  • Saucepan
  • mixing bowl
  • knife

Method
 

Step-by-Step Instructions
  1. Boil the eggs by covering them with cold water in a saucepan, bringing to a boil, then simmering for 10 minutes. Cool in an ice bath for 5 minutes.
  2. Prepare egg salad by chopping the boiled eggs, mashing the yolks, and mixing with Kewpie mayonnaise, salt, and pepper.
  3. Assemble the sandwich with egg salad on shokupan, optionally placing a halved soft-boiled egg in the middle.
  4. Serve immediately, cut into halves or thirds for easy handling.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For best taste, enjoy immediately after preparation. Can be wrapped and stored in the fridge for up to 24 hours.

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