Japanese Tamago Sando: The Ultimate Egg Salad Sandwich Recipe
Introduction to Japanese Tamago Sando
Japanese Tamago Sando, or egg salad sandwich, is a delightful dish that brings together the soft texture of shokupan (Japanese milk bread) and the creamy richness of egg salad. This comforting sandwich is not only easy to make but also incredibly satisfying, making it a popular choice for lunch or a snack. Whether you’re enjoying it on a picnic or as a quick meal at home, this sandwich is sure to please your palate.
A Personal Story Behind My Japanese Tamago Sando Journey
Growing up, I have fond memories of visiting cozy cafes in Japan, where the aroma of freshly made sandwiches filled the air. The first time I tried a Tamago Sando, I was captivated by its simplicity and flavor. It reminded me of home-cooked meals and the warmth of family gatherings. Now, I love recreating this dish in my kitchen, sharing it with friends and family, and bringing a piece of Japan to my table.
What Makes This Japanese Tamago Sando Recipe Special?
This Tamago Sando recipe stands out due to its use of Kewpie mayonnaise, which adds a unique umami flavor that traditional mayonnaise lacks. The careful boiling and cooling of the eggs ensure a perfect texture, while the soft shokupan elevates the entire experience. Plus, this dish is versatile; you can enjoy it as is or customize it with your favorite ingredients, making it a fun dish for everyone!
The Full Japanese Tamago Sando Recipe
Ingredients
- 3 large eggs (about 50 g each without shell)
- 1/4 tsp sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
- 4 slices shokupan (Japanese milk bread) or homemade shokupan
- Salted butter
Instructions
- To Make the Egg Salad: Place 3 large eggs in a medium saucepan and cover with water by 1 inch. Boil on medium heat for 12 minutes. This ensures the eggs are cooked thoroughly.
- Transfer the boiled eggs to iced water to cool. This helps to stop the cooking process and makes peeling easier.
- Peel the eggs and mash them in a bowl, ensuring the egg whites are in small, uniform pieces. This texture will make the filling creamy.
- Add sugar, kosher salt, black pepper, milk, and Japanese Kewpie mayonnaise to the mashed eggs. Mix well and adjust seasoning if needed. Taste your egg salad to ensure the flavors are balanced!
- To Assemble the Tamago Sando: Take 4 slices of shokupan and spread salted butter on each slice. This adds a rich flavor and keeps the bread moist.
- Spread the egg salad on one slice for each sandwich. You can pile it high for an extra indulgent bite!
- Place another slice of bread, buttered side down, on top of the egg salad. Press the sandwiches between two plates and let them sit for 5 minutes. This helps the flavors meld together.
- Trim the crusts off the bread. Save the crusts to make Shokupan Crust Rusks for a tasty snack. They can be toasted and enjoyed later!
- Cut the sandwiches in half and they are ready to be served. Enjoy your homemade Tamago Sando!
Serving Suggestions and Variations for Japanese Tamago Sando
This sandwich is delicious on its own, but you can serve it with a side of pickles or a simple green salad for a refreshing contrast. For variations, consider adding chopped green onions or a sprinkle of sesame seeds to the egg salad for added flavor. You can also experiment with different types of bread, though shokupan is classic!
Frequently Asked Questions About Japanese Tamago Sando
Can I use regular mayonnaise instead of Kewpie?
No, if you want to capture the authentic taste of Tamago Sando, Kewpie mayonnaise is essential.
How do I store leftovers?
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. However, the assembled sandwiches are best enjoyed fresh.
Can I freeze the sandwiches?
It’s not recommended to freeze the assembled sandwiches, as the bread may become soggy upon thawing. However, you can freeze the crusts for later use!
Japanese Tamago Sando
Ingredients
Main Ingredients
- 3 large eggs large eggs (about 50 g each without shell)
- 0.25 tsp sugar
- 0.25 tsp Diamond Crystal kosher salt
- 0.125 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
- 4 slices shokupan
- 1 Tbsp salted butter
Instructions
- Place 3 large eggs in a medium saucepan and cover with water by 1 inch. Boil on medium heat for 12 minutes.
- Transfer the boiled eggs to iced water to cool.
- Peel the eggs and mash them in a bowl, ensuring the egg whites are in small, uniform pieces.
- Add sugar, kosher salt, black pepper, milk, and Japanese Kewpie mayonnaise to the mashed eggs. Mix well and adjust seasoning if needed.
- Take 4 slices of shokupan and spread salted butter on each slice.
- Spread the egg salad on one slice for each sandwich.
- Place another slice of bread, buttered side down, on top of the egg salad. Press the sandwiches between two plates and let them sit for 5 minutes.
- Trim the crusts off the bread. Save the crusts to make Shokupan Crust Rusks for a tasty snack.
- Cut the sandwiches in half and they are ready to be served.