Description
This Japanese Egg Sandwich, known as Tamago Sando, features a creamy egg salad with Japanese Kewpie mayonnaise sandwiched between slices of soft shokupan bread. It’s a popular and delicious snack in Japan.
Ingredients
Scale
Tamago Sando Ingredients:
- 3 large eggs (50 g each w/o shell)
- 1/4 tsp sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
- 4 slices shokupan (Japanese milk bread) (or make homemade Shokupan; the same thickness as those from a square shokupan loaf cut into 8 slices)
- salted butter
Instructions
- To Make the Egg Salad: Put 3 large eggs in a medium saucepan, cover with water, bring to a boil, cook for 12 minutes, cool in iced water, peel, and mash.
- Add sugar, salt, pepper, milk, and mayonnaise to the eggs. Mix well.
- To Assemble the Tamago Sando: Spread butter on bread slices. Spread egg salad on one slice, cover with another slice. Press gently, let sit for 5 minutes. Cut and serve.
Notes
- Don’t discard the crusts; repurpose them into Shokupan Crust Rusks for a tasty snack.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 280 kcal
- Sugar: Approx. 3g
- Sodium: Approx. 450mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 1g
- Protein: Approx. 10g
- Cholesterol: Approx. 245mg
