Description
Indulge in the creamy and flavorful Japanese Egg Sandwich, known as Tamago Sando, made with a luscious egg filling nestled between slices of soft Japanese milk bread. This iconic sandwich is a popular choice for a satisfying lunch or snack.
Ingredients
Scale
Egg Filling:
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Sandwich:
- 4 slices soft white bread (preferably Japanese milk bread or shokupan)
- 1 teaspoon softened butter (optional)
Instructions
- Boil and Prepare Eggs: Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool, peel, and separate yolks from whites.
- Make Egg Filling: Mash yolks with mayonnaise, sugar, salt, and pepper. Chop egg whites finely and fold into the yolk mixture.
- Assemble Sandwich: Optionally butter bread, spread egg mixture on slices, sandwich together, trim crusts, cut, and serve chilled or at room temperature.
Notes
- Japanese milk bread offers the best texture for this sandwich.
- Kewpie mayo adds a tangy kick; consider adding a pinch of MSG for extra umami.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 225mg
