Description

This Japanese Egg Sandwich, known as Tamago Sando, is a delightful and satisfying snack made with creamy egg salad sandwiched between slices of soft Japanese milk bread. It’s a popular grab-and-go option in Japan, perfect for a quick and tasty meal.

Ingredients

Scale

Egg Salad:

3 large eggs (50 g each w/o shell)
1/4 tsp sugar
1/4 tsp Diamond Crystal kosher salt
1/8 tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese Kewpie mayonnaise

To Assemble:

4 slices shokupan (Japanese milk bread)
salted butter

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Instructions

To Make the Egg Salad – Put 3 large eggs in a saucepan, cover with water, and boil for 12 minutes. Transfer to iced water, peel, and mash with a fork. Add sugar, salt, pepper, milk, and mayonnaise. Mix well.
To Assemble the Tamago Sando – Spread butter on bread slices. Spread egg salad on one slice, cover with another slice, buttered side down. Compress slightly between plates, cut off crusts, and slice in half.

Notes

Repurpose leftover crusts to make Shokupan Crust Rusks for a delicious crunchy snack.

Nutrition

Serving Size: 1 sandwich
Calories: 320
Sugar: 2g
Sodium: 560mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 10g
Cholesterol: 250mg