Japanese Egg Sandwich (Tamago Sando)
The iconic sandwich that took the internet by storm. Incredibly creamy, pillowy, egg salad sandwiched between thick slices of ultra-soft Japanese milk bread.
Ingredients
- 3 Large eggsn2 tbsp Kewpie mayonnaisen1/2 tsp SugarnA pinch of Salt and white peppern2 thick slices Japanese Shokupan milk breadnSoftened butter
Instructions
- Step 1: Place eggs in a pot of boiling water and cook for exactly 11 minutes for a perfect hard boil.
- Transfer immediately to an ice bath for 5 minutes, then peel.nStep 2: Separate the yolks from two of the eggs into a bowl.
- Add the Kewpie mayo, sugar, salt, and white pepper.
- Mash with a fork until smooth and extremely creamy.nStep 3: Finely chop all the remaining egg whites and the final whole egg.
- Fold them gently into the creamy yolk mixture until combined.nStep 4: Lightly spread softened butter onto one side of each Shokupan slice to protect it from moisture.nStep 5: Pile the creamy egg salad high onto one slice of bread, press the second slice on top gently, wrap tightly in plastic wrap for 5 minutes, then slice off the crusts and cut in half.
Notes
“💡 Omotenashi Tip: Wrapping the sandwich in plastic wrap for 5 minutes before slicing allows the bread and filling to bond together for a perfectly clean cut!”
Tried this recipe?Let us know how it was!