Tamago sando, or egg salad sandwich, is without a doubt one of the most popular sandwiches in Japan. If you’ve been to Japan, you might have tried one in a convenience store like 7-11, Lawson, or Family Mart. It is an iconic Japanese sandwich that everyone loves!
While there are many variations of tamago sando available in Japan, the most common one is undoubtedly the egg salad version, which is a mashed egg filling dressed with mayonnaise. This may sound quite simple, but once you try it you’ll understand why it's such a fan favorite.
Another point that makes tamago sando so delicious is the kind of bread used for the sandwich. Similar to other sandwiches in Japan, shokupan is used as the bread for tamago sando. If you’re unfamiliar with shokupan, it is fluffy white bread that is light and chewy in texture and melts in your mouth at the same time. You can purchase shokupan in Japanese supermarkets or bakeries, or you can even make it at home using our recipe.
Now, you don’t need to worry about flying to Japan every time you get a sudden craving for tamago sando, because we’re going to show you how to make it at home. Our tamago sando recipe uses simple ingredients that are easily accessible, so we hope you’ll be able to try it for yourself at home.
Let us know in the comments below if you’ve ever had a tamago sando in Japan and how you liked it.
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Total servings: 1
- 2 Pieces Shokupan (1-2cm thick)
- 10g Butter
- 2 Eggs
- 2 Tbsp Japanese Mayonnaise
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Sugar
- 1 tsp Milk (optional)
Japanese mayonnaise, particularly Kewpie mayonnaise is famous for its iconic rich and mildly acidic flavor. It is one of the most crucial ingredients in the tamago sando filling because it gives it its unique creamy texture and distinct flavor. While you can use mayonnaise native to your own country for this recipe, it won't taste like the iconic Japanese tamago sando that you know and love.
Even if you're not a fan of mayonnaise, we still recommend giving Kewpie mayo a chance as it has a creamier texture yet lighter and more balanced texture than Western varieties of mayonnaise. Besides making tamago sando, you can use this mayo for anything you desire whether it's using it as a dipping sauce for karaage fried chicken or using it as a secret ingredient for pasta sauce.
1) Gathering the Ingredients
Gather the ingredients together.
2) Boiling the Eggs
Fill a small pot with cold water and add the eggs into the pot straight from the refrigerator. Bring the water to a boil and immediately turn off the heat. Keep the eggs in the water for 10 minutes, allowing them to cook with the residual heat of the hot water. Then, transfer them to a bowl of cold water, and once cool, peel them.
3) Preparing the Shokupan
Cut off the edges of the shokupan to give the bread a better texture for the egg salad.
Note: If you prefer to keep the crust, please go ahead!
4) Making the Egg Salad
Mash the boiled eggs and then add in the mayonnaise, salt, black pepper, sugar, and a little bit of milk. Once the texture of the egg salad is creamy and the egg whites are evenly distributed, it's good to go.
5) Assembling the Sandwich
Melt the butter in the microwave and then evenly butter the inside of the bread. This will keep the sandwich from becoming soggy. Then, evenly spread the egg salad on one piece of bread, and top it with the other piece. Cover the sandwich tightly with plastic wrap and rest it in the refrigerator for 30 minutes.
Note: Resting the sandwich gives it a better texture so we recommend not skipping this step.
6) Slicing the Sandwich
After resting the sandwich in the refrigerator, take it out and cut it in half. It is popular to cut sandwiches diagonally in Japan, but you can also cut it down the middle. Unwrap the plastic wrap and enjoy!