If you have never tried a Japanese Egg Sandwich, you are in for such a delightful treat with this Japanese Egg Sandwich (Tamago Sando) Recipe. This sandwich effortlessly balances fluffy, creamy egg salad with the softest milk bread, creating a texture and flavor combination that feels like a comforting hug in every bite. It’s simple, fresh, and surprisingly sophisticated, making it a beloved snack or light meal that’s perfect any time of day. The magic lies in the delicate seasoning and the way the eggs are prepared and mashed to just the right consistency, resulting in a sandwich that feels special yet incredibly easy to make at home.
Ingredients You’ll Need
The beauty of this Japanese Egg Sandwich (Tamago Sando) Recipe is how it uses straightforward, everyday ingredients that come together to create something extraordinary. Each one plays a vital role in building the perfect harmony of creaminess, flavor, and softness.
- 6 large Pete and Gerry’s Organic Eggs: The freshest eggs make the fluffiest base for the egg salad.
- 1/4 teaspoon sugar: Adds just a hint of sweetness to balance the savory flavors.
- 1/4 teaspoon salt: Enhances all the flavors and ties the ingredient profile together.
- 1/4 teaspoon ground black pepper: Offers a gentle warmth and subtle spice.
- 1 to 2 teaspoon milk or plant milk (Optional): Helps create an extra creamy texture, especially if you prefer hard boiled eggs.
- 4 tablespoons Japanese mayonnaise: The star of the spread, creamier and tangier than regular mayo to bring authentic flavor.
- 4 slices Japanese milk bread: Super soft and fluffy bread that’s mild and sweet, perfect for the sandwich’s delicate filling.
- 2 tablespoons unsalted butter, softened: Adds richness to the bread and prevents it from getting soggy.
- Chives, sliced (for garnish, optional): A fresh pop of herbal brightness and color that makes each sandwich look irresistible.
How to Make Japanese Egg Sandwich (Tamago Sando) Recipe
Step 1: Prepare the Eggs Perfectly
Start by making an ice bath in a large bowl to stop the cooking process once your eggs are boiled. Bring a pot of water to a boil, enough to cover all the eggs completely. Lower 6 eggs carefully using a ladle and boil for exactly 7 minutes if you like a medium soft boiled yolk or 10 minutes if you prefer hard boiled eggs. Once done, immediately transfer the eggs to the ice bath to cool for 2 minutes. Peeling the eggs while still lukewarm is key to an easy peel.
Step 2: Make the Creamy Egg Salad
Transfer the peeled eggs to a large bowl and begin mashing them with a fork. Break the eggs into small pieces, aiming for a size smaller than a pea but larger than minced. Adding sugar, salt, and black pepper now helps develop a perfectly balanced seasoning. If it feels tricky to mash evenly, use a paring knife gently to help. Stir in the Japanese mayonnaise and a splash of milk if using hard-boiled eggs, folding everything together until you get a luscious, creamy texture. Taste it and adjust the seasonings to your preference — this is where the flavor truly shines.
Step 3: Assemble the Sandwich
Spread softened butter on one side of each slice of Japanese milk bread. On one slice (buttered side up), spread a generous layer of your egg salad. Place the other slice of bread on top with the buttered side down, and gently press the sandwich to help it come together. Carefully trim off the crusts to reveal that iconic soft white square shape that the Tamago Sando is famous for. Repeat for the second sandwich. If you’re feeling fancy, sprinkle some chopped chives on top before closing the sandwiches.
Step 4: Serve Fresh and Enjoy
The best way to enjoy your Japanese Egg Sandwich (Tamago Sando) Recipe is fresh off assembly. Slice each sandwich in half diagonally or straight down the middle, and dig in immediately to experience that light, fluffy, creamy perfection only a freshly made Tamago Sando offers.
How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe
Garnishes
To elevate the visual appeal and add a little something extra, sprinkle finely sliced chives over the top of the egg filling before closing the sandwich. A few black sesame seeds can also add a subtle nutty note and a trendy look if you’re aiming to impress.
Side Dishes
Keep it light with a crisp green salad dressed simply with rice vinegar or a splash of ponzu sauce. Or, for a classic Japanese touch, pair it with pickled vegetables like takuan or kimchi to add a tangy contrast that complements the creamy richness of the egg salad beautifully.
Creative Ways to Present
If you want to wow guests, try cutting the sandwiches into small, bite-sized squares and serve them as elegant finger sandwiches on a pretty platter. Layer your sandwich with thin slices of cucumber or avocado for added texture and freshness, making it a versatile treat for brunch or afternoon tea.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap each sandwich tightly in plastic wrap to keep the bread from drying out. Store them in the fridge and enjoy within 2 days for the best taste and freshness. The sandwich is best eaten cold or at room temperature rather than heated.
Freezing
Freezing this sandwich is generally not recommended because the bread will become soggy and lose its wonderful soft texture once thawed. The egg salad filling’s delicate creaminess also changes if frozen, so it’s best enjoyed fresh.
Reheating
Since Japanese Egg Sandwich (Tamago Sando) Recipe shines when eaten fresh, reheating is not necessary. If you prefer your sandwich a little warm, letting it sit out at room temperature for 10-15 minutes can help take the chill off while maintaining texture and flavor.
FAQs
Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes, you can, but Japanese mayonnaise like Kewpie offers a sweeter, richer flavor that really enhances the authenticity of the sandwich. Regular mayo works in a pinch, but try to use Japanese mayo for that signature taste.
What type of bread is best for Tamago Sando?
Japanese milk bread, also known as shokupan, is the classic choice thanks to its pillowy softness and slight sweetness. If you can’t find it, try using a very soft white sandwich bread with a tight crumb to get close to the original texture.
Is the sandwich best served warm or cold?
It’s traditionally served cold or at room temperature. The coolness enhances the creamy texture of the egg salad and keeps the bread soft and fresh. Warming it too much can cause the bread to dry out and the flavors to dull.
Can I make the egg salad in advance?
Absolutely! You can prepare the egg salad the day before and store it covered in the fridge. Just mix it with the mayonnaise right before assembling your sandwiches for the freshest taste and best texture.
What can I add to the egg salad for extra flavor?
While the classic recipe is simple and delicious as is, you can experiment by adding a dash of soy sauce, a sprinkle of furikake, or finely chopped herbs like dill or parsley to personalize your sandwich.
Final Thoughts
Making the Japanese Egg Sandwich (Tamago Sando) Recipe at home is a joyful and satisfying experience that brings a beloved Japanese favorite right to your kitchen. It’s a perfect balance of simplicity and elegance, comforting while feeling a little special every time you bite into it. I encourage you to gather these simple ingredients, treat yourself to the softest bread and creamiest filling, and share this delightful sandwich with friends and family. Once you try it, you’ll see why this sandwich has captured so many hearts worldwide.
Print
Japanese Egg Sandwich (Tamago Sando) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Japanese
Description
This Japanese Egg Sandwich, or Tamago Sando, is a simple yet delightful sandwich featuring creamy, slightly sweetened egg salad made from soft or hard boiled eggs, Japanese mayonnaise, and a touch of seasoning. It’s assembled with fluffy Japanese milk bread spread with butter, delivering a perfect balance of soft textures and rich flavors, ideal for a quick lunch or snack.
Ingredients
Egg Salad
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (Optional)
- 4 tablespoons Japanese mayonnaise
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, Optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice and water to create an ice bath that will be used to cool the eggs immediately after boiling to halt the cooking process.
- Boil the eggs: Bring a medium-sized pot of water to a rolling boil, ensuring the water level is sufficient to cover the eggs. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit for 1 additional minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer eggs to the ice bath to cool for 2 minutes, then peel while still lukewarm.
- Mash the eggs: Place peeled eggs in a large bowl and mash gently with a fork until pieces are smaller than a pea but not fully minced. Use a paring knife to assist with mashing if needed.
- Season the egg mixture: Add sugar, salt, and ground black pepper to the mashed eggs. Mix thoroughly, then incorporate Japanese mayonnaise and milk if using hard boiled eggs. Stir until well combined. Taste and adjust seasoning if necessary.
- Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the prepared egg salad evenly on the buttered side of one slice of bread. Place another buttered bread slice on top, with the buttered side facing down. Gently press the sandwich together.
- Trim and garnish: Slice the crusts off the sandwich for a neat finish. If desired, garnish with sliced chives on top.
- Cut and serve: Cut each sandwich in half and serve immediately for the best taste and texture.
- Store leftovers: To keep sandwiches fresh, wrap each tightly in plastic wrap. Store in the refrigerator for up to 2 days.
Notes
- For softer, creamier egg salad, use medium soft boiled eggs (7 minutes plus 1 minute resting).
- Milk or plant milk in the egg salad is optional but helps achieve a creamier consistency, especially with hard boiled eggs.
- Use high-quality Japanese mayonnaise, such as Kewpie, for authentic flavor.
- Japanese milk bread is ideal due to its soft and fluffy texture; substitute with brioche or other soft bread if unavailable.
- Removing crusts from the sandwich is traditional and adds to the delicate presentation.
Your email address will not be published. Required fields are marked *