Japanese Egg Sandwich Recipe (Tamago Sando)
This Japanese Egg Sandwich Recipe (Tamago Sando) features a rich and buttery egg mayo filling between soft shokupan slices.
Equipment
- timer
- small pot
- fork
- sharp knife
Ingredients
Boiling eggs
- 6 large eggs room temperature for hard boiled
- 1 large egg room temperature for medium boiled (optional)
- cups water
- cups ice
Filling & assembly
- 2 teaspoon whole milk
- 4 tablespoon Kewpie Japanese Mayonnaise
- ½ teaspoon white granulated sugar
- ¾ teaspoon salt Diamond Crystal brand preferred
- ¼ teaspoon black pepper
- 4 slices shokupan with crusts removed
- tablespoon unsalted butter softened
- 1 tablespoon chives finely chopped (optional)
Instructions
Boiling eggs
- In a pot of boiling water, boil all eggs for 7 minutes and 30 seconds. Prepare a bowl with cold water and ice. Transfer one egg to the ice bath for 2 minutes.
- After 9 minutes, remove the rest of the eggs and place them in the ice bath for 2 minutes. Peel the eggs carefully.
Filling & assembly
- Slice hard-boiled eggs in half and mash them in a mixing bowl using a fork.
- Add milk, Kewpie mayonnaise, sugar, salt, and black pepper to the mashed eggs and mix. Chill the mixture in the fridge for 10 minutes.
- Cut the crusts off shokupan and spread softened butter on one side of each slice.
- Cut the medium-boiled egg in half and place on two slices of bread, face down.
- Surround the medium-boiled egg with the filling, and top with another slice of bread to complete the sandwich. Repeat with the second sandwich.
- Carefully slice each sandwich in half and serve immediately.
Nutrition
Serving: 1sandwichCalories: 580.71kcalCarbohydrates: 27.16gProtein: 24.2gFat: 38.42gSaturated Fat: 8.26gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gCholesterol: 623.38mgSodium: 1548.49mgPotassium: 270.02mgFiber: 1.35gSugar: 4.39gVitamin A: 896.89IUVitamin C: 0.87mgCalcium: 221.89mgIron: 4.49mg
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