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Japanese Egg Salad Sandwich (Tamago Sando) Recipe

Japanese Egg Salad Sandwich (Tamago Sando) Recipe

Discover how to make the classic Japanese Egg Salad Sandwich, also known as Tamago Sando! This easy-to-follow recipe features fluffy eggs, creamy Japanese mayo, and soft milk bread for the ultimate sandwich experience. Perfect for lunch, a quick snack, or a picnic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • ¼ teaspoon sugar
  • 2 teaspoons milk
  • 2 tablespoons Japanese mayonnaise e.g., Kewpie
  • 4 slices of Japanese milk bread or any soft white bread
  • Salted butter softened (for spreading)

Method
 

  1. Boil the Eggs:Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, let the eggs cook for 10 minutes.After 10 minutes, transfer the eggs to an ice bath to stop the cooking process. Allow them to cool completely.
  2. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, let the eggs cook for 10 minutes.
  3. After 10 minutes, transfer the eggs to an ice bath to stop the cooking process. Allow them to cool completely.
  4. Prepare the Egg Salad:Peel the cooled eggs and place them in a bowl. Use a fork to mash the eggs into small, chunky pieces.Season the mashed eggs with salt, freshly ground black pepper, and sugar. Add the milk and Japanese mayonnaise, then mix until everything is well combined and creamy.
  5. Peel the cooled eggs and place them in a bowl. Use a fork to mash the eggs into small, chunky pieces.
  6. Season the mashed eggs with salt, freshly ground black pepper, and sugar. Add the milk and Japanese mayonnaise, then mix until everything is well combined and creamy.
  7. Assemble the Sandwich:Spread a thin layer of softened salted butter on all four slices of bread. This helps prevent the bread from getting soggy and adds a rich flavor.Evenly distribute the egg salad mixture on two slices of bread. Place the remaining slices on top to form two sandwiches.For an authentic Japanese touch, use a sharp knife to cut off the crusts. Then, slice each sandwich in half.
  8. Spread a thin layer of softened salted butter on all four slices of bread. This helps prevent the bread from getting soggy and adds a rich flavor.
  9. Evenly distribute the egg salad mixture on two slices of bread. Place the remaining slices on top to form two sandwiches.
  10. For an authentic Japanese touch, use a sharp knife to cut off the crusts. Then, slice each sandwich in half.
  11. Serve and Enjoy:Your Japanese Egg Salad Sandwiches are ready to be devoured! Serve them immediately and enjoy a taste of Japan at home.
  12. Your Japanese Egg Salad Sandwiches are ready to be devoured! Serve them immediately and enjoy a taste of Japan at home.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.