Japanese Egg Sandwich Recipe
This delicious Japanese Egg Sandwich, or Tamago Sando, features a creamy and flavorful egg salad made with organic eggs and Japanese mayonnaise, layered between soft and airy Japanese milk bread. It’s a simple yet satisfying sandwich perfect for a quick snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
For the Egg Salad
- 4 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
For the Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons butter, softened
- Fresh chives (optional, for garnish)
Instructions
- Prepare Ice Bath: Fill a large bowl with ice and cold water to create an ice bath for the eggs after boiling.
- Boil the Eggs: Bring a pot of water to a boil, then gently add the eggs. Boil them for 7-10 minutes until hard boiled.
- Cool the Eggs: Transfer the boiled eggs immediately into the ice bath for about 2 minutes to halt cooking and make peeling easier.
- Peel and Mash Eggs: Peel the eggs and place them in a mixing bowl. Mash them thoroughly with a spatula until creamy but slightly chunky.
- Mix Egg Salad: Add sugar, salt, black pepper, Japanese mayonnaise, and milk or plant milk (if using) to the mashed eggs. Mix well until combined to create a rich and creamy egg salad.
- Prepare Bread: Butter one side of each slice of Japanese milk bread with softened butter.
- Assemble Sandwich: Spread a generous amount of egg salad evenly on the buttered side of one slice of bread, then top with another slice, buttered side down.
- Cut and Serve: Cut the sandwich into halves or quarters. Optionally garnish with fresh chives. Enjoy immediately for the best texture and flavor.
Notes
- Boiling time can be adjusted for different yolk textures, but 7-10 minutes produces a firm yolk ideal for egg salad.
- Japanese mayonnaise is key for authentic flavor; it offers a richer and slightly sweeter taste compared to regular mayonnaise.
- Using Japanese milk bread provides the iconic soft and fluffy texture that complements the creamy egg salad perfectly.
- The optional milk or plant milk adds extra creaminess but can be omitted based on preference or dietary restrictions.
- For best results, serve sandwiches immediately as the bread can become soggy if stored.
Find it online: https://oliviabakes.com/japanese-egg-sandwich-recipe/
