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Japanese Tamago Sando Recipe

Japanese · Main course · 20 min total

A classic Japanese egg salad sandwich, made with creamy, slightly sweet egg salad sandwiched between soft, fluffy shokupan (Japanese milk bread). Perfect for a quick lunch or picnic.

Ingredients

• 4 large eggs
• 3 tablespoons Japanese mayonnaise (Kewpie)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 4 slices shokupan (Japanese milk bread), crusts on
• 1 tablespoon unsalted butter, softened

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 9 minutes.
2. Transfer eggs to a bowl of ice water and let cool completely, about 5 minutes. Peel eggs.
3. Finely chop the eggs and place in a bowl. Add mayonnaise, sugar, salt, and white pepper. Mix until well combined but still chunky. Adjust seasoning to taste.
4. Lightly toast the bread slices if desired. Spread a thin layer of butter on one side of each slice.
5. Divide the egg salad evenly between two slices of bread (buttered side up). Top with the remaining slices, buttered side down. Gently press together.
6. Trim off the crusts if desired, and cut each sandwich in half diagonally or into rectangles. Serve immediately or wrap tightly for later.

Tips

• For extra creaminess, use Kewpie mayonnaise, which has a richer flavor due to egg yolks only.
• If you can't find shokupan, use thick-cut white bread or brioche.
• Sandwiches can be made ahead and stored in the refrigerator for up to 4 hours; wrap tightly in plastic wrap to prevent drying.

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