The Japanese egg sandwich, also known as tamago sando, features a rich and creamy egg salad of exceptional flavour, sandwiched between fluffy and pillowy soft slices of milk bread. Easy, comforting, and delicious - it is one of the most popular sandwiches in Japan and very commonly found at bakeries, convenience stores (konbini / コンビニ), and grocery stores countrywide.
Tamago sando (卵サンド) translates to 'egg sandwich'. They are the Japanese equivalent of egg salad sandwiches. However, because of the ingredients used the sandwich has become uniquely Japanese in style and flavour. Because it keeps well overnight, this sandwich is great for making ahead for a convenient packed meal or kids school lunch.
I love enjoying mine with a chilled glass of royal milk tea, a popular Japanese beverage. For another delicious Japanese egg dish, I absolutely love オムライス featuring ketchup chicken fried rice nestled under a fluffy omelette blanket.
材料
- Japanese milk bread - (Shokupan / 食パン) This soft, plush, white bread is a key component in these sandwiches. It is milky, airy, a touch sweet, and has a pillowy soft texture. Because it is baked in a covered, square pan you do not lose much bread when you trim the crusts, making it ideal for sandwiches. You can find this bread at most Asian grocery stores. Slices should be cut about ½" (1 ¼ cm) thick.
- 卵 - Eggs in Japan are high quality with great flavour and rich, often orange-ish yolks. If you are making this recipe outside of Japan, try to get quality, free-range eggs from a farmers' market. They are the highlight of this sandwich. Eggs that have been stored in your fridge for 4-5 days will be easier to peel than very fresh eggs.
- 日本製のマヨネーズ - Kewpie is the most recognized brand. Unlike American mayonnaise, which uses whole eggs, this mayonnaise uses only egg yolks to give it a delightful rich and custardy mouth feel. It also uses a beautiful blend of vinegars (such as rice, apple cider, or red wine) rather than just white vinegar. The flavour is tangy, creamy, and a touch sweet.
- バター - Butter not only adds tasty, buttery flavour to the sandwich; it serves as a protective layer and moisture barrier between the egg salad and the bread, keeping the bread from getting moist for longer.
- 白砂糖 - This adds a touch of sweetness, making the flavour similar to those found some convenience stores. You can omit the sugar if you prefer.
- 塩 & コショウ - For seasoning. Make sure to taste test and adjust as desired.
- 水
それぞれの分量については下のレシピカードをご確認ください。
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代用
- Japanese milk bread - Substitute with another kind of soft, white bread that is fluffy and not overly sweet.
- 日本製のマヨネーズ - Unfortunately, Japanese mayonnaise cannot be substituted with other kinds of mayonnaise in this recipe. The resulting sandwich simply will not taste the same.
What else can you make with Japanese mayonnaise?
Since you will need it for this recipe you might as well make some more delicious Japanese recipes with it! Here are a few other things you can make with this tasty ingredients:
- Sesame sauce
- Crab salad
- Omurice
- Fall persimmon salad
- It's also great to use as a sandwich spread or for dipping french fries. Think of anywhere you would use regular mayonnaise and Kewpie will make it taste even better.
作り方
Place eggs in a medium-sized pot and cover with a few centimetres of cold water. When the water comes to a boil, turn off the heat. Cover the pot and let the eggs cook for 10 minutes.
調理が終わったら卵をすぐに冷水につけてそれ以上火が通らないようにし、14分冷まします。
Peel the eggs and separate the whites from the yolks. On a cutting board, chop up the egg whites.
小さなミキシングボウルで、フォークを使って黄身を潰します。
刻んだ卵の白身、 日本製のマヨネーズ、水、砂糖、塩胡椒を黄身に加えます。全てがよく混ざるように混ぜます。
食パン2枚に柔らかくしたバターを塗ります。
パンの真ん中に卵フィリングを盛ります。こうすることで、パンの端から卵フィリングがはみ出るのを防ぐことができます。
もう一枚の食パンをのせます。召し上がるまでに時間があるのであれば、耳が付いたままラップに包んで冷蔵庫に保存します。
召し上がる際に、耳を切り落とし、半分にカットします。
ポイント: Making your tamago sando at least a little bit ahead will give the flavours time to blend and become even more wonderful. I like to wrap them and let them sit for 20 minutes before cutting and enjoying.
保存
Wrap this Japanese egg sandwich in plastic wrap and store in the refrigerator. How long it will keep depends on the kind of bread that you used.
Because it is so tender, if you used Japanese milk bread you can keep these sandwiches for up to 2 days. If you used another kind of bread you should enjoy it by the next day or the bread will begin to dry out.
美味しく作るコツ
- Use butter - Spreading butter on the bread does more than just add flavour. The layer of butter helps prevent the bread from pulling moisture out of the egg mixture and becoming soggy.
- Taste test - Make sure to taste the egg salad filling as you make it and add more seasoning if desired.
- もっとクリーミーに - If you want to make you Japanese egg sandwich even creamier than it already is, you can add a small splash of milk or cream to the egg salad.
📖 レシピ
和風たまごサンドイッチ (たまごサンド)
- 準備: 5分
- 冷ます時間 14分
- 調理: 10分
- 合計時間: 29分
- 分量: 1 人分 1x
- 分類: サンドイッチ
- 国: 日本製の
説明
The Japanese egg sandwich (tamago sando) features rich and creamy egg salad sandwiched between fluffy and pillowy soft slices of milk bread.
作り方
Place eggs in a medium-sized pot and cover with a few centimetres of cold water. When the water comes to a boil, turn off the heat. Cover the pot and let the eggs cook for 10 minutes.
調理が終わったら卵をすぐに冷水につけてそれ以上火が通らないようにし、14分冷まします。
Peel the eggs and separate the whites from the yolks. On a cutting board, chop up the egg whites.
小さなミキシングボウルで、フォークを使って黄身を潰します。
刻んだ卵の白身、 日本製のマヨネーズ、水、砂糖、塩胡椒を黄身に加えます。全てがよく混ざるように混ぜます。
食パン2枚に柔らかくしたバターを塗ります。
パンの真ん中に卵フィリングを盛ります。こうすることで、パンの端から卵フィリングがはみ出るのを防ぐことができます。
もう一枚の食パンをのせます。召し上がるまでに時間があるのであれば、耳が付いたままラップに包んで冷蔵庫に保存します。
召し上がる際に、耳を切り落とし、半分にカットします。
Note: Making your tamago sando at least a little bit ahead will give the flavours time to blend and become even more wonderful. I like to wrap them and let them sit for 20 minutes before cutting and enjoying.
栄養素
- 1食あたり:
- カロリー: 300
- 糖質: 4.2 g
- 塩分: 670.8 mg
- 脂質: 21.4 g
- 炭水化物: 31 g
- タンパク質: 17.7 g
- コレステロール: 392 mg
キーワード: Japanese egg sandwich, tamago sando
nancy says
i love a good egg sandwich. I like the balance of flavours and egg ratio in this recipe
アシャ says
Thanks so much!
Bernice says
I couldn't find Kewpie mayo for the longest time so I waited a long time to try this recipe. Glad I did because it was so worth the wait!!
アシャ says
Thank you, so glad you enjoyed it! 🙂
Elaine says
This reminds me of sandwiches I had in Singapore. Oh, that soft white bread! A beautiful post with detailed instructions. Thanks!
アシャ says
Thank you! Really appreciate it. I bet the Singaporean food was to die for.
Terri says
I was intrigued as soon as I read the title, as I was never a fan of egg salad but love the flavours in Japanese cooking! This is definitely the egg salad sandwich for me! Pinned for later 🙂