Japanese Egg Sandwich (Tamago Sando) たまごサンド
With egg salad tucked between slices of soft and fluffy shokupan, this Japanese Egg Sandwich (Tamago Sando) offers a creamy, tangy, and savory flavor that makes for the perfect snack or lunch. Pressure-cooked eggs yield the ideal texture and blend beautifully with Kewpie mayo for a rich filling.
Equipment
- 1 medium saucepan with lid
- 1 airtight container
Ingredients
Main Ingredients
- 3 large eggs about 50 grams each without shell
- 0.25 teaspoon sugar
- 0.25 teaspoon Diamond Crystal kosher salt
- 0.125 teaspoon freshly ground black pepper
- 2 teaspoon milk
- 2 tablespoon Japanese Kewpie mayonnaise
- 4 slices shokupan Japanese milk bread
- salted butter to spread on bread
Instructions
Instructions
- Place eggs in a saucepan and cover with water by about one inch.
- Bring to a boil on medium heat, then simmer for 10 minutes.
- Drain hot water and place eggs in an ice bath to cool completely.
- Peel the eggs carefully.
- Mash peeled eggs in a bowl using a fork or masher until mostly smooth with some small chunks.
- Stir in sugar, kosher salt, pepper, milk, and Japanese Kewpie mayonnaise until well combined. Taste and adjust seasoning if needed.
- Spread salted butter thinly on one side of each shokupan slice. Spread egg mixture on two slices, butter side up. Top with remaining slices, butter side down.
- Optional: Trim crusts and cut sandwiches in halves for serving.
Notes
Store leftovers in an airtight container in the fridge for up to 1 day. For best texture, keep egg mixture separate and assemble before eating.