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Japanese Egg Sandwich (Tamago Sando)

Japanese Egg Sandwich (Tamago Sando) for Comforting Bliss

The Japanese Egg Sandwich (Tamago Sando) offers a creamy and delightful flavor experience, perfect for a quick and comforting meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Filling
  • 4 large Eggs Boil for 10 minutes for best texture.
  • 4 tablespoons Japanese Mayonnaise For a unique creaminess.
  • 1 teaspoon Sugar Optional for balancing flavor.
  • 1 teaspoon Salt For seasoning the filling.
Sandwich
  • 4 slices Soft Bread (shokupan) Ideal base; avoid crusty varieties.

Equipment

  • Pot
  • mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Place your eggs gently in a pot of boiling water, ensuring they are fully submerged. Boil the eggs for precisely 10 minutes.
  2. Transfer the eggs to an ice bath for about 5 minutes to halt the cooking process and make peeling easier.
  3. Peel the cooled eggs under running water. In a mixing bowl, mash the peeled eggs with a fork until no large pieces remain.
  4. Add Japanese mayonnaise, a pinch of salt, and sugar if desired. Stir until the mixture is creamy and homogenous.
  5. Take two slices of soft bread and spread the creamy egg filling on one side of each slice, covering the entire surface.
  6. Press the slices together gently, ensuring the filling is evenly distributed throughout the sandwich.
  7. Carefully press down on the assembled sandwich and cut it in half diagonally or into quarters.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 2gCholesterol: 200mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Enjoy fresh; ideally do not let the sandwich sit out for more than 2 hours. Store in an airtight container for up to 2 days, or freeze the egg filling separately for up to 1 month.

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