Tamago Sando
Tamago sando is Japan's beloved egg salad sandwich: a rich, creamy mixture of chopped hard and soft-boiled eggs bound in Japanese mayonnaise, tucked between soft, crustless milk bread (shokupan). Simple to make, it's a convenience-store classic loved for its pillowy texture and delicate sweetness.
By YumYum Editorial · Japanese
Prep: 20 min · Cook: 12 min · Total: 32 min · Serves 4
Ingredients
- 8 eggs
- 1/3 cup Japanese mayonnaise (Kewpie)
- 1 tsp sugar
- 1/2 tsp rice vinegar
- 1/4 tsp salt
- to taste Pinch of white pepper
- 8 slices soft white milk bread (shokupan), crusts removed
- 1 tbsp softened unsalted butter, for spreading
Instructions
- Bring a pot of water to a boil and gently lower in the eggs.
- Boil 6 eggs for 10 minutes for a fully set yolk, and 2 eggs for 8 minutes for a slightly jammy yolk; transfer immediately to an ice bath.
- Once cooled, peel all the eggs.
- Roughly chop the 6 fully-set eggs and mash the 2 jammy eggs separately with a fork, keeping some texture rather than a smooth paste.
- Combine all the egg with the mayonnaise, sugar, rice vinegar, salt, and white pepper, folding gently to keep some chunky egg pieces intact.
- Lightly spread softened butter on one side of each bread slice to create a moisture barrier.
- Divide the egg salad generously between four slices of bread, then top with the remaining slices.
- Wrap each sandwich tightly in plastic wrap and chill for 15 minutes before slicing in half or thirds for clean, neat cuts.