Description
This Delightful Japanese Egg Sandwich (Tamago Sando) is creamy, light, and elegant — a classic of Japanese cooking that’s perfect for lunch, picnics, or bento boxes. Made with soft bread and rich egg salad, it’s a simple yet iconic sandwich you’ll crave.
Ingredients
3 large eggs 3 tablespoons Japanese mayonnaise (such as Kewpie) Salt, to taste Black pepper, to taste 4 slices shokupan (Japanese milk bread) or any soft white bread Butter, optional, for spreading Optional: fresh parsley, chives, or microgreens for garnish
Instructions
1. Boil the eggs: Bring a saucepan of water to boil. Add eggs and cook 10 minutes. Transfer to an ice bath, then peel. 2. Make the filling: Mash eggs with a fork in a bowl. Mix in Japanese mayo, salt, and pepper until creamy. 3. Butter the bread: Lightly butter each slice if desired. 4. Assemble: Spread egg filling on two bread slices. Top with remaining bread and press gently. 5. Trim and serve: Cut off crusts for a traditional look, then cut sandwiches in halves or thirds. Garnish if desired and serve.
Notes
• Use high-quality eggs and Japanese mayonnaise for best flavor. • Serve fresh for the best texture. • Shokupan bread gives the authentic soft texture but any soft white bread works. • For variety, add herbs, cucumber slices, or sprinkle with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack
- Method: Assembled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
Keywords: Japanese egg sandwich, Tamago Sando, easy Japanese recipes, light lunch ideas, creamy egg sandwich