Description
Japanese Egg Sandwich, also known as Tamago Sando, features creamy and delicate egg salad encased in soft, fluffy shokupan bread. This recipe offers two variations: a Classic Egg Sandwich with hard-boiled eggs and a Soft Boiled Egg Sandwich that includes soft-boiled eggs for a richer texture. Perfect for a comforting snack or lunch, these sandwiches combine the subtle sweetness of Kewpie mayonnaise and a hint of seasoning for a uniquely Japanese twist.
Ingredients
Scale
Classic Egg Sandwich
- 2 large eggs
- 1 tbsp + 1 tsp Kewpie mayonnaise
- 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
- 2 slices of shokupan bread (8-slice loaf preferred)
- Butter, for spreading
Soft Boiled Egg Sandwich
- 4 large eggs
- 1 tbsp + 1 tsp (20 g) Kewpie mayonnaise
- 1/8 tsp (1.6 g) sugar
- 1 tsp (2.5 g) ketchup (optional)
- 1/8 tsp nutmeg (optional)
- 1/8 tsp MSG (optional)
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 2 slices of shokupan bread (6-slice loaf preferred)
- Butter, for spreading
Instructions
- Boil the Eggs: For the Classic version, hard boil 2 eggs by simmering them in boiling water for about 9-10 minutes. For the Soft Boiled version, soft boil 2 eggs by boiling them for about 6 minutes and hard boil the remaining 2 eggs for 9-10 minutes. Immediately transfer eggs to ice water to cool, then peel the shells off carefully.
- Prepare the Egg Salad: Separate yolks and whites of hard-boiled eggs. For Classic, mash the yolks with Kewpie mayonnaise, sugar, ketchup (if using), nutmeg, MSG, salt, and freshly cracked black pepper until smooth. Finely chop the egg whites and gently fold them into the yolk mixture. For Soft Boiled, do the same with the hard-boiled eggs only, mashing yolks and folding in chopped whites along with seasoning, leaving the soft boiled eggs whole.
- Assemble the Sandwich – Classic: Remove crusts from the shokupan slices. Butter one side of each slice evenly. Spread the prepared egg salad generously over one slice of bread, concentrating the filling slightly more in the center to create a pleasing cross-section.
- Assemble the Sandwich – Soft Boiled: Keep the crusts on the bread slices. Butter one side of each slice. Spread a generous layer of egg salad on one slice, focusing in the center. Lay two soft boiled eggs horizontally across the middle of the egg salad. Spoon extra egg salad around and over the soft boiled eggs to hold them in place, then top with the second slice of bread, butter side down.
- Wrap & Rest: For Classic, wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes. For Soft Boiled, wrap tightly in parchment paper so that the eggs will be sliced in half when cut, place a light flat plate on top, and rest for 5 minutes to help the sandwich hold its shape.
- Slice & Serve: Using a very sharp knife, cut the Classic sandwich in half and remove the plastic wrap. For Soft Boiled, slice through the center (the tallest part) for the best cross-section and serve immediately. Enjoy the creamy, flavor-packed egg sandwich!
Notes
- Kewpie mayonnaise is key for authentic flavor, but regular mayonnaise can be substituted in a pinch.
- Soft boiled eggs add a richer, creamier texture but require a bit more precision in cooking.
- Optional seasonings like ketchup, nutmeg, and MSG enhance the umami and sweetness but can be omitted according to taste.
- Using shokupan bread (a Japanese milk bread) gives the sandwich its uniquely fluffy and tender texture.
- Resting the wrapped sandwich helps the flavors meld and makes it easier to slice cleanly.
- Be sure to use a very sharp knife to get clean, even slices for the best presentation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 250 mg
