Japanese Egg Sandwich (Tamago Sando) Recipe
A delightful Japanese Egg Sandwich (Tamago Sando) recipe featuring a creamy egg salad filling between slices of fluffy Japanese milk bread, a popular snack in Japan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 sandwiches 1x
- Category: Snack
- Method: Mixing, Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Egg Salad:
- 3 large eggs (50 g each w/o shell)
- ¼ tsp sugar
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
Assembly:
- 4 slices shokupan (Japanese milk bread) or homemade shokupan
- Salted butter
Instructions
- Gather all the ingredients: Ensure you have all the necessary components ready.
- To Make the Egg Salad: Boil the eggs, cool, peel, mash, and mix with sugar, salt, pepper, milk, and mayonnaise.
- To Assemble the Tamago Sando: Spread butter on bread slices, add egg salad, sandwich, compress, cut off crusts, and slice in half.
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: Japanese Egg Sandwich, Tamago Sando, Egg Salad, Japanese Milk Bread, Shokupan
