Description
A fluffy and creamy Japanese egg sandwich (tamago sando) made with soft shokupan bread, velvety egg filling, and a touch of Japanese mayo for authentic flavor.
Ingredients
6 large eggs
¼ cup Japanese mayonnaise (or creamy mayo)
1 tablespoon milk or cream
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
8 slices shokupan or soft white bread
1 tablespoon unsalted butter, softened
Instructions
Bring a pot of water to a gentle boil, add eggs, and cook for 10 minutes. Transfer to ice water, then peel.
Mash yolks with mayonnaise, milk, sugar, salt, and pepper until smooth. Chop egg whites and fold into the mixture.
Spread butter on each bread slice. Spoon egg mixture onto four slices, then top with the other slices.
Press sandwiches gently, trim crusts, and slice diagonally. Serve immediately.
Notes
Use Kewpie mayo for authentic Japanese flavor.
Buttering the bread prevents sogginess.
Chill the filling before assembling for cleaner cuts.
se a sharp knife dipped in hot water for neat slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mixing, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: ~320 kcal
- Sugar: ~4 g
- Sodium: ~480 mg
- Fat: ~18 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~28 g
- Fiber: ~1 g
- Protein: ~13 g
- Cholesterol: ~220 mg