Japanese Egg Sandwich (Tamago Sando)

Up close of someone holding two Japanese egg sandwiches together.

Japanese Egg Sandwich (Tamago Sando)

Japanese egg salad snuggly sandwiched between two pillowy soft slices of milk bread can be whipped in less than 15 minutes and will probably be the best Japanese egg sandwich you have ever tasted!

Course Breakfast, Lunch & Dinner Recipes, Snack

Cuisine Japanese

Keyword egg sando, japanese egg salad sandwich, japanese egg sandwich, tamago sando, tamago sando recipe, tamago sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings Sandwiches

Calories 638kcal

Author Takes Two Eggs

Equipment

Ingredients

6 large eggs
¼ cup Kewpie mayonnaise
2 teaspoon milk
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon pepper
2 green onion diced
4 slices milk bread
2 tablespoon butter room temperature for spreading

Instructions

Boil the eggs. Bring a medium pot filled halfway with water to a boil. Bring the water to a boil, then carefully add eggs in, with a spider strainer or slotted spoon. Simmer the eggs on medium heat for 9 minutes. Prepare an ice bath.
Chill and peel the eggs. After 9 minutes, remove the eggs with a spider strainer or slotted spoon and immediately place the eggs into an ice bath to cool for at least 5 minutes. When the eggs are cool, gently peel the eggs.
Separate the egg yolks. Cut the eggs in half and separate the whites from the yolks and dice the egg whites.
Mix the egg salad. In a small mixing bowl, using a fork mix together the egg yolks, kewpie mayonnaise, milk, sugar, salt, and pepper until smooth. Gently fold in the diced whites and green onion.
Assemble the Japanese egg salad sandwich. Butter the slices of bread then add the egg salad filling. Top with the other slice and press down gently. If you prefer, trim the crusts and slice them in half.

Notes

Use freshly baked milk bread or the softest white bread you can find for the best results.
Mash the egg yolks separately first. Mixing the egg yolks first with the other ingredients ensures you'll have a thoroughly combined, silky smooth texture.
Don’t skip the butter. It acts as a barrier between the eggs and the bread that prevents the bread from getting soggy.
Storage instructions. You can store the egg salad separated from the bread in an airtight container in the refrigerator for up to a week.

Nutrition