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Japanese Tamago Sando

Delicious Japanese Tamago Sando Recipe for Perfect Egg Sandwiches

Discover the art of Japanese Tamago Sando, a creamy egg sandwich that’s easy to make and delightful to eat.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 24 minutes
Servings: 1 sandwich
Course: Breakfast
Cuisine: Japanese
Calories: 451
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 4 large eggs 2 soft boiled and 2 hard boiled
  • 1 tbsp Kewpie mayonnaise plus 1 tsp
  • 1/8 tsp sugar
  • 1 tsp ketchup optional
  • 1/8 tsp nutmeg optional
  • 1/8 tsp MSG optional
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
Bread Components
  • 2 slices shokupan 8-slice count preferred
  • butter for spreading

Equipment

  • Pot for boiling eggs
  • Bowl for mixing
  • Knife for slicing
  • Plastic wrap
  • parchment paper

Method
 

Boiling and Preparing Eggs
  1. Hard boil the eggs, cool them in ice water, and peel.
  2. Separate the yolks and whites. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and pepper until smooth. Finely chop the whites and fold them into the yolk mixture.
Assembling the Sandwich
  1. Remove crusts from the bread. Butter one side of each slice. Spread the egg salad on top of the bread, focusing slightly more on the middle for a nice cross section.
  2. Wrap in plastic wrap tightly and let it rest for 5 minutes.
  3. Slice in half with a very sharp knife. Remove the plastic wrap and enjoy!

Nutrition

Serving: 1sandwichCalories: 451kcalCarbohydrates: 32.5gProtein: 17gFat: 27gSodium: 730mgFiber: 1gSugar: 8g

Notes

This sandwich is perfect for brunch or as a light lunch. Customize with your favorite add-ons.

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