Japanese Egg Sandwich Tamago Sando Recipe A Fluffy Delight At yumy24

One of Japan’s most favorite sandwiches is the Japanese Egg Sandwichor Tamago Sando recipe. Filled with a creamy & subtly sweet egg salad, this sandwich is truly one of the most deliciously satisfying concoctions. This popular, time-friendly snack is also available at convenience stores in Japan and works well on the go.

What makes the Japanese Egg Sandwich different from other egg sandwiches however is its texture and care of ingredients. After boiling eggs to eliminate the dreaded sulfury green ring around a hard-boiled yolk, they are typically mashed before being combined with various ingredients for flavor and seasoning such as some lightly seasoned, often umami-heavy Japanese mayonnaise (a little richer in taste than Western style). This sando is served on a soft milk bread copycat (a variation of Shokupan), which makes for the fluffiest, creamiest, and most delicious sandwich!

This recipe will show you how to make a traditional Japanese Egg Sandwich at home. Whether a light lunch, picnic bite, or breakfast treat for one of your little animals this sandwich is so quick to make and will have them salivating (with joy) when you serve it up next.

What you will need to make a Japanese Egg Sandwich (Tamago Sando)

You only need a few basic ingredients to create this tasty sandwich. Its taste of what is just right in the world comes from its impeccable ingredient list and subtle seasoning.

Ingredients:

4 large eggs

3 tablespoons Kewpie Mayonnaise (just use the white stuff, none of that sweet fruit mayo mash)

1 tsp. Milk or Cream (optional for more creaminess)

1/2 teaspoon sugar (optional for sweet)

Salt and pepper to taste

4 slices of Shokupan (Japanese milk bread) or any soft white bread

~1tsp Dijon mustard (optional –a little kick of spice)

Butter (optional, for the bread)

Optional Add-Ins:

Garnish with chopped chives or parsley

A good umami flavor comes from a tablespoon of soy sauce

Lettuce for added crunch

Japanese Egg Sandwich — Step by step

Step 1: Prepare the Eggs

Begin by boiling the eggs. Bring simmering water to a boil in a large saucepan over medium-high heat, and reduce the heat until barely simmering. Carefully place eggs into pot using a slotted spoon or ladle Boil the eggs for 10-12 minutes, until they are hard but still a bit soft inside.

Once boiled, remove the eggs and place them into a bowl of ice water for several minutes to cool. If you follow this once, it is going to simply help in making the eggs easy to peel and likewise keep them protected from over-cooking.

When the eggs are cool enough peel away shells, then set aside.

Step 2: Mash the Eggs

Peel eggs then mash the peeled egg with a fork or potato masher in a big bowl Leave a few large pieces of egg white intact for those who like their egg filling to have bits of chunky, delicious taste. If you prefer a creamier filling, mash the eggs more thoroughly.

Step 3: Create the Egg Salad

Mix the whisked eggs with Japanese mayonnaise. I prefer the original flavor of kewpie mayonnaise is rich and tangy-sweet, but regular mayo will do if you can’t find itâmilled let alone know how to pronounce its ingredients list.

Add 1 tsp of milk or cream to make it more creamy. This one is optional, but it does make your egg salad a bit smoother. I add the 1/2 teaspoon of sugar here because this is typical for normal tonkatsu; also mentioned in many Japanese-style sandwiches.

Salt, and pepper to tasteInstructions For an extra boost of savory flavor, try a splash of soy sauce or a teaspoonful of Dijon mustard for a tangy kick.

Step 4: Assemble the Sandwich

Enjoy with Shokupan or soft white bread. Use butterNot essential, but if you are really looking to up the indulgence of your sandwich put a thin spread on each slice. It helps to add richness as well, keeping the breadcrumbs from getting soggy.

Spread the egg salad onto two slices of bread. Spread generously a little filling as possible so that every mouthful is full of creamy eggy loveliness.

Place the remaining slices of bread on each to form sandwiches. Simply gently press them so that your filling doesn´t get away from you

Step 5: Cut and Serve

That is to be called Tamago Sando style which you make four triangle sandwiches out of. On a rotary diet or in Japan, sandwiches are cut neatly into rectangles or triangles and often held together with either an elastic band looped around the entire sandwich to hold it intact. If you would like, the crusts can be sliced off with a sharp knife.

Eat your Japanese Egg Sandwich immediately or wrap them in some plastic wrap to-go!

What Makes Japanese Egg Sandwiches So Special

1. The Distinct, Tangy Flavor of Kewpie Mayonnaise

Kewpie mayo is the special sauce in any true Japanese Egg Sandwich recipe! While most mayonnaise is made with whole eggs, Kewpie contains only egg yolks — which results in a smoother and creamier texture than some of the traditional American brands. The vinegar and MSG in the mayo add that umami flavor we love to this sandwich as well. If Kewpie is nowhere to be found, regular mayo and a splash of rice vinegar come pretty close!

2. Shokupan: The Perfect Bread

Japanese milk bread, known as Shokupan is light fluffy and slightly sweet, so it’s really good for a sandwich like this. If you cannot find Shokupan, substitute it with any soft white bread. Be sure to use a bread crusty slab of fresh, yet not overly dense as the light texture greatly contributes to the charm of this sandwich.

3. Simple Yet Satisfying

The Japanese Egg Sandwich is deliciously simple. The creaminess of the egg salad mixed with the soft and fluffy bread provides a comforting snack or meal.

Perfect Japanese Tamago Sando Tips

Don’t overcook the eggs — they should be creamy, with a soft-boiled texture. Over-boiled eggs will make a dry egg salad and the sandwich should be creamy.

Fresh Bread: Remember that the bread is as valuable an asset in a sandwich as what’s inside it. … Good bread — the kind of soft, slightly fresh white you thought had been eradicated from America decades ago.

Make it your own: The original recipe is actually very plain but I will never hesitate to adjust recipes so feel free to add some mustard, or herbs or serve with a side of lettuce you like that’s what my mum always serves hers.

Per Serving)Nutrition Information:

Calories: 350

Protein: 13g

Carbohydrates: 30g

Fat: 20g

Fiber: 2g

Sodium: 500mg

Conclusion of the Japanese Egg Sandwich (Tamago Sando)

The method of the Tamago Sando, or Japanese Egg Sandwich at yumy24 is a beautiful testament to simplicity. A simple sandwich made creamy and soft with just a few high-quality ingredients that taste incredible together. Feast on it in a simple meal or revel in the admiring glances around you from those who are envious of your impeccable picnic selection!

To see more amazing recipes for sandwiches, please check out the sandwich section of Yummy 24. We have you covered with a list of some delicious and easy sandwich recipes that can be made anytime, anywhere.