Japanese Egg Sandwich (Tamago Sando) たまごサンド 30
Japanese Egg Sandwich (Tamago Sando) is a creamy and rich egg salad sandwich found in every convenience store in Japan.
Equipment
- medium saucepan with lid
- airtight container
Ingredients
Egg Salad
- 3 large eggs (50 g each w/o 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
Sandwich Components
- 4 slices shokupan (Japanese milk bread) (or homemade Shokupan)
- salted butter
Instructions
Preparation
- Gather all the ingredients.
To Make the Egg Salad
- Put 3 large eggs in a medium saucepan and add enough water to cover by 1 inch. Bring it to a boil on medium heat and cook for 12 minutes.
- Transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.
- Transfer the peeled eggs to a bowl and mash with a fork, mashing egg whites into small, same-sized pieces.
- Add sugar, salt, black pepper, milk, and mayonnaise to the eggs and mix very well. Taste and add more salt and pepper if needed.
To Assemble the Tamago Sando
- Set out 4 slices of shokupan. Spread salted butter on top of each slice and add egg salad to one slice for each sandwich.
- Put the other slice of bread, buttered side down, on top of the egg salad. Compress sandwiches slightly and set aside for 5 minutes.
- Cut the crusts off the bread and save them for making Shokupan Crust Rusks.
- Cut the sandwiches in half and serve.
To Store
- Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1sandwichCalories: 340kcalCarbohydrates: 26gProtein: 14gFat: 19gSaturated Fat: 4gTrans Fat: 1gCholesterol: 285mgSodium: 583mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 423IUCalcium: 179mgIron: 3mg
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