Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 large eggs (50 g each without shell); ¼ tsp sugar; ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 2 tsp milk; 2 Tbsp Japanese Kewpie mayonnaise; 4 slices shokupan (Japanese milk bread) or homemade equivalent, same thickness as square loaf slices; Salted butter, for spreading

Description

A classic Japanese Egg Sandwich (Tamago Sando) featuring fluffy, creamy egg salad made with perfectly boiled eggs, Japanese Kewpie mayonnaise, and a touch of seasoning, all nestled between slices of soft, buttery Shokupan bread. This easy-to-make sandwich is perfect for a quick lunch or snack, blending sweet, savory, and creamy flavors in every bite.

Ingredients

Scale

Egg Salad

3 large eggs (50 g each without shell)
¼ tsp sugar
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese Kewpie mayonnaise

Sandwich

4 slices shokupan (Japanese milk bread) or homemade equivalent, same thickness as square loaf slices
Salted butter, for spreading

Cook Mode Prevent your screen from going dark

Instructions

Gather all the ingredients: Prepare everything you need to have on hand, ensuring you have fresh eggs, shokupan bread, and the seasoning ingredients ready.
Boil the eggs: Place 3 large eggs in a medium saucepan and cover them with water by 1 inch (2.5 cm). Bring to a boil over medium heat. Once boiling, cook for exactly 12 minutes to achieve hard-boiled eggs.
Cool the eggs: Transfer the eggs immediately to a bowl of iced water to halt the cooking process. Allow them to cool completely, then peel off the shells carefully.
Mash the eggs: Place the peeled eggs into a bowl and mash them using a fork, aiming for small, evenly sized egg white pieces for texture.
Season the egg mixture: Add ¼ tsp sugar, ¼ tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, and 2 tsp milk to the mashed eggs.
Add mayonnaise and mix: Stir in 2 Tbsp Japanese Kewpie mayonnaise thoroughly until the mixture is creamy and well combined. Taste and adjust salt and pepper if needed.
Prepare the bread: Lay out 4 slices of shokupan. Spread salted butter evenly on each slice to add richness and moisture.
Assemble the sandwiches: Spread the prepared egg salad over one slice of buttered bread for each sandwich. Top with a second slice, buttered side down.
Compress the sandwiches: Place each sandwich between two plates and gently press to slightly compress. Let them rest for 5 minutes to meld flavors and improve texture.
Trim the crusts: Cut off the crusts from the sandwiches to reveal the soft, square-shaped sandwich typical of tamago sando. Keep crusts for another use like making crust rusks.
Slice and serve: Cut each sandwich in half diagonally or straight for easy handling. Serve immediately for the best taste and texture.
Store leftovers: Place any remaining sandwiches in an airtight container and refrigerate. Consume within 2 days for optimal freshness and flavor.

Notes

Using Diamond Crystal kosher salt is key for balanced seasoning, but adjust according to your salt preference.
Shokupan bread is essential for authentic texture; if unavailable, use soft, thick-sliced milk bread.
Do not overcook the eggs beyond 12 minutes to avoid dryness and greenish yolks.
Letting the sandwich rest compressed improves texture and melds flavors.
Store sandwiches properly to prevent sogginess and maintain freshness.
Repurpose crusts to make delicious Shokupan Crust Rusks for a crunchy snack.