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Japanese Egg Sandwich Recipe

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★★★★★

4.9 from 115 reviews

This Japanese Egg Sandwich, also known as Tamago Sando, is a soft and creamy sandwich made with perfectly boiled eggs, Japanese Kewpie mayonnaise, and fluffy milk bread (shokupan). It’s a simple yet delightful treat that offers a balanced mix of creamy, savory, and slightly sweet flavors, ideal for a quick lunch or snack.

Ingredients

Scale

Egg Salad

  • 3 large eggs (50 g each, without shell)
  • ¼ tsp sugar
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 2 tsp milk
  • 2 Tbsp Japanese Kewpie mayonnaise

Sandwich & Assembly

  • 4 slices shokupan (Japanese milk bread), or homemade shokupan cut to same thickness as store-bought
  • Salted butter

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients and tools needed for the recipe to ensure a smooth cooking process.
  2. Cook Eggs: Place the 3 large eggs in a medium saucepan and add enough cold water to cover them by about 1 inch (2.5 cm). Bring the water to a boil over medium heat and let the eggs cook for 12 minutes to achieve hard-boiled perfection.
  3. Cool and Peel Eggs: Once cooked, immediately transfer the eggs to a bowl of iced water to halt the cooking process. Allow eggs to cool completely before peeling off the shells carefully.
  4. Mash Eggs: Transfer the peeled eggs to a bowl and mash them with a fork, breaking up the whites into small, uniformly sized pieces to create a smooth but textured salad.
  5. Season Egg Salad: Add ¼ tsp sugar, ¼ tsp kosher salt, and ⅛ tsp freshly ground black pepper to the mashed eggs. Pour in 2 tsp milk and 2 tablespoons of Japanese Kewpie mayonnaise. Mix thoroughly until well combined. Adjust seasoning by tasting and adding more salt or pepper if desired.
  6. Butter Bread Slices: Lay out 4 slices of shokupan and spread a thin layer of salted butter on one side of each slice to enhance flavor and prevent sogginess.
  7. Assemble Sandwiches: Spread the prepared egg salad evenly over the buttered side of two slices of bread. Top with the remaining slices, buttered side down, to form sandwiches.
  8. Compress Sandwiches: Place the sandwiches between two plates and apply gentle pressure to slightly compress them. Let them rest like this for 5 minutes to meld the flavors and soften the bread.
  9. Trim and Serve: Remove the crusts from the sandwiches carefully. Cut each sandwich in half diagonally or vertically as preferred. Serve immediately for the best texture and flavor.
  10. Storage: Store any leftover sandwiches in an airtight container and refrigerate for up to 2 days to maintain freshness. Enjoy cold or at room temperature.

Notes

  • Use fresh eggs for best taste and texture.
  • Shokupan, the Japanese milk bread, is critical for authentic flavor and softness, but any soft white bread can work in a pinch.
  • Adjust the amount of mayonnaise and seasoning according to your preference to achieve the perfect creaminess and seasoning balance.
  • The crusts can be repurposed into delicious Shokupan Crust Rusks to avoid waste.
  • Compressing the sandwiches for 5 minutes helps the flavors meld and softens the bread without making it soggy.
  • For a richer flavor, consider using high-quality salted butter.

Keywords: Japanese egg sandwich, Tamago Sando, shokupan sandwich, Japanese milk bread sandwich, egg salad sandwich

Find it online: https://thehungrymason.com/japanese-egg-sandwich-recipe/