This legendary Japanese egg sandwich is light, digestible, and ready in minutes… perfect for sunny days!
When the classic ham-and-butter sandwich starts to feel bland, tamago sando is a great way to rediscover sandwiches Japanese-style. This grab-and-go snack needs only a handful of ingredients.
What is tamago sando?
It is basically the ABC of street food in Japan. The name says it all: “tamago” means egg and “sando” is short for “san-doh-itchi”, or sandwich – crystal clear… just like in “tamagoyaki“, “ajitsuke tamago” or even onsen tamago!
Tamago sando features a creamy egg salad tucked between two slices of pillowy white bread, and the Japanese love it. You will find it almost everywhere, especially in the “konbini” convenience stores. If you enjoy the same chilled, silky egg vibe, you will also come across the Japanese potato salad.
Where does tamago sando come from?
Tamago sando is a classic Japanese snack, considered a family staple. It is also extremely convenient to eat. Fun fact: its history is indirectly tied to the West, dating back to the Portuguese and Dutch presence in Japan.
In the 16th century, European ships regularly called at Japanese ports, and with them came sliced bread. That was only the beginning. The Japanese soon made the idea their own, eventually creating the delicious sandwich we know today, which now exists in many sweet or savory versions such as the katsu sando, filled with breaded pork.
Paradoxically, some credit the egg sandwich to American cuisine. The two sandwiches are actually quite different. The Japanese version is far simpler because it calls for only a handful of ingredients, unlike the American one.
Main ingredients of tamago sando
Quality eggs: They are the star of the dish, so choose them carefully to ensure the best flavor. Use eggs that are 4 to 5 days old; they will peel more easily after cooking.
Shokupan: This Japanese milk bread offers a fluffy texture and a subtle sweetness, similar to white sandwich bread. Regular sandwich bread can be used if shokupan is not available.
Kewpie Japanese mayonnaise: Its rich egg flavor is both tangy and slightly sweet, adding extra depth and creaminess to the filling.
Tips for making the perfect tamago sando
Honestly, it is a foolproof recipe, but a few tricks can make it perfect. Use eggs that are slightly older, as long as they are still good quality. These peel more easily – you will thank me later.
Do not hesitate to season the filling to your taste. Salt, pepper, sugar… Some recipes even add mirin or powdered dashi to boost the sweet and umami notes. I actually prefer replacing the salt and sugar with mirin and dashi.
After mixing, chill the filling for 10 to 15 minutes – first to let the flavors meld and second to help it firm up.
Also, bring your salted butter to room temperature to make assembly easier.
Tamago Sando – Japanese Egg Sandwich
Ingredients
- 3 large eggs
- 0.25 teaspoon granulated sugar
- 0.25 teaspoon fine salt
- 1 pinch freshly ground black pepper
- 2 teaspoons whole milk Optional, for extra creaminess.
- 2 tablespoons Kewpie mayonnaise
- 4 slices shokupan Japanese milk bread. If unavailable, use thick-cut sandwich bread.
- softened salted butter
- 1 bowl ice water
Procédé
- Place the eggs in a saucepan and add enough cold water to cover them by about 2.5 cm (1 in.).3 large eggs
- Set the pan over medium heat and bring to a boil. Once boiling, cook for 12 minutes.
- Immediately transfer the eggs to the ice water to halt the cooking. Let them cool completely, then peel.1 bowl ice water
- Place the peeled eggs in a bowl and mash with a fork.
- Add the salt and sugar, then mix.0.25 teaspoon granulated sugar, 0.25 teaspoon fine salt
- Stir in the pepper.1 pinch freshly ground black pepper
- Fold in the mayonnaise until smooth. Taste and adjust the seasoning. For an even creamier filling, stir in the milk now.2 teaspoons whole milk, 2 tablespoons Kewpie mayonnaise
Assembling the Tamago Sando
- Lay out the 4 slices of shokupan and generously butter the top side of each one.4 slices shokupan, softened salted butter
- For each sandwich, spoon the egg filling onto one slice and spread evenly.
- Top with the second slice, buttered side down. Place the sandwiches between two plates and gently press to compact. Let sit for 5 minutes.
- Trim off the crusts.
- Cut each sandwich in half and serve immediately.
Notes
Nutrition
Culinary sources
For this article I adapted the recipe from the well known English-language Japanese food blog “Just One Cookbook”. The flavors are well balanced, though I like to add powdered dashi instead of salt and a pinch of furikake.
