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Japanese Egg Sandwich (Tamago Sando) Recipe

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★★★★★

4.8 from 102 reviews

This Japanese Egg Sandwich (Tamago Sando) recipe features two delightful variations: a classic egg salad sandwich with hard-boiled eggs and a soft boiled egg sandwich showcasing creamy yolks and delicate textures. Both use fluffy shokupan bread, Kewpie mayonnaise, and subtle seasoning for a perfectly balanced, savory, and comforting meal or snack.

Ingredients

Scale

Classic Egg Sandwich

  • 2 large eggs
  • 1 tbsp + 1 tsp Kewpie mayonnaise
  • 1/8 tsp sugar
  • 1 tsp ketchup (optional)
  • 1/8 tsp nutmeg (optional)
  • 1/8 tsp MSG (optional)
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 2 slices shokupan bread (8-slice count preferred)
  • Butter, for spreading

Soft Boiled Egg Sandwich

  • 4 large eggs
  • 1 tbsp + 1 tsp (20 g) Kewpie mayonnaise
  • 1/8 tsp (1.6 g) sugar
  • 1 tsp (2.5 g) ketchup (optional)
  • 1/8 tsp nutmeg (optional)
  • Two slices shokupan bread (6-slice count preferred)
  • Butter, for spreading

Instructions

  1. Boil the Eggs: For the classic version, hard boil the eggs by placing them in boiling water for about 9-10 minutes, then cool them immediately in ice water and peel the shells off.
  2. Prepare the Egg Salad: Separate the yolks from the whites. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and freshly cracked black pepper until smooth. Finely chop the egg whites and gently fold them into the yolk mixture to create a creamy egg salad.
  3. Assemble the Sandwich: Remove the crusts from the shokupan bread slices. Spread butter on one side of each slice. Generously spread the egg salad on top of the buttered side, placing a bit more in the center for a beautiful cross-section.
  4. Wrap & Rest: Wrap the sandwich tightly in plastic wrap and let it rest at room temperature for 5 minutes to allow the flavors to meld and the sandwich to hold together.
  5. Slice & Serve: Using a very sharp knife, slice the sandwich in half to reveal the luscious egg salad inside. Remove the plastic wrap and enjoy immediately.
  6. Cook the Eggs (Soft Boiled Egg Sandwich): Soft boil 2 eggs by cooking them for approximately 6 minutes in boiling water, while hard boiling the other 2 eggs for about 9-10 minutes. After boiling, chill all eggs in ice water and peel their shells carefully.
  7. Make the Egg Salad: Separate yolks and whites of the hard-boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and pepper until silky smooth. Chop the whites finely and fold into the yolk mixture.
  8. Assemble: Leave the crusts on this time. Butter one side of each slice of shokupan bread. Spread a generous layer of egg salad on one slice, concentrating in the center. Place two soft-boiled eggs horizontally across the middle of the bread. Spoon more egg salad around and on top of the eggs to secure them in place. Top with the other slice of bread, butter side down.
  9. Wrap & Rest: Wrap the sandwich tightly in parchment paper, ensuring it is wrapped such that the eggs will be sliced in half when cutting. Place a light plate or something flat and light on top to press gently and let rest for 5 minutes, helping it hold its shape.
  10. Slice & Serve: Slice the sandwich through the tallest part where the eggs sit to show a striking cross-section. Serve immediately and enjoy the luscious texture contrasts and flavors.

Notes

  • Use Kewpie mayonnaise for an authentic Japanese flavor; regular mayo can be substituted but the taste will differ.
  • Adjust seasoning to taste, especially if omitting optional ingredients like ketchup, nutmeg, or MSG.
  • Soft boiled eggs should have slightly runny yolks for the best texture contrast in the soft boiled egg sandwich.
  • Use a very sharp knife and a gentle sawing motion when slicing the sandwich for clean cuts without squishing.
  • Shokupan bread is a soft, fluffy Japanese milk bread that works best for this recipe; however, any soft white sandwich bread can be used.

Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, soft boiled egg sandwich, shokupan, Kewpie mayonnaise, easy lunch recipe

Find it online: https://mjrecipe.com/japanese-egg-sandwich-tamago-sando-recipe/