Japanese Egg Sandwich

Japanese Egg Sandwich, also known as "Tamago Sando," is a delightful twist on the classic egg salad sandwich. The rich flavors and smooth texture make it a favorite among many. With simple ingredients and an easy-to-follow method, you can enjoy this tasty treat in no time. Perfect for breakfast, lunch, or a snack, Japanese Egg Sandwich brings comfort and satisfaction in every bite. The balance of creamy mayonnaise, light seasoning, and fluffy eggs makes this sandwich a must-try.

Why Make This Recipe

Making a Japanese Egg Sandwich at home is a great choice for several reasons. First, it is simple and quick to prepare. You don’t need any special cooking skills or tools to make it. Just a few basic ingredients and a little time are all you need.

Second, you can customize the sandwich to fit your taste. Whether you prefer it with more spices or want to add vegetables, there are many ways to make this sandwich your own.

Third, this sandwich is a wholesome meal option. The use of quality ingredients like organic eggs and Japanese mayonnaise adds nutrition to your meal. Also, it is light and filling, which makes it perfect for a busy day.

Lastly, making a Japanese Egg Sandwich at home lets you enjoy fresh, flavorful food without the need for takeout or pre-packaged versions.

How to Make Japanese Egg Sandwich

Making a Japanese Egg Sandwich is straightforward. Follow these steps to create a mouthwatering dish that you and your family will love.

Ingredients

Gather the following ingredients before you start:

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk (or plant milk, optional)
• 4 tablespoons Japanese mayonnaise
• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter, softened
• Chives, sliced (for garnish, optional)

These ingredients will help you create the perfect Japanese Egg Sandwich.

Directions

To Make the Egg Salad

1. Boil the Eggs: Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for about 10-12 minutes.

2. Cool the Eggs: After the time is up, transfer the eggs to a large bowl filled with ice water. This will stop the cooking process and help you peel them easily. Let them sit for about 5-10 minutes in the ice water.

3. Peel the Eggs: Once the eggs are cool, tap them gently on a hard surface to crack the shell. Peel the shell off each egg under running water for easier removal.

4. Mash the Eggs: Place the peeled eggs in a mixing bowl. Use a fork to mash them into coarse pieces.

5. Add Seasonings: To the mashed eggs, add 1/4 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 to 2 teaspoons of milk (if using).

6. Mix in Mayonnaise: Add the 4 tablespoons of Japanese mayonnaise to the egg mixture. Stir everything together until it’s well combined and creamy. Taste and adjust the seasoning if necessary.

To Cook and Assemble the Sandwich

1. Prepare the Bread: Take out the four slices of Japanese milk bread. Spread 1 tablespoon of softened butter on one side of each slice.

2. Toast the Bread: In a pan over medium heat, place the buttered side of the bread down and toast until golden brown. This usually takes about 2-3 minutes. Flip and toast the other side lightly. Remove the bread from the pan and let it cool slightly.

3. Assemble the Sandwich: Take two slices of toasted bread. Spread a generous amount of the egg salad mixture evenly on top. Place the other two slices of bread on top of the egg salad with the buttered side facing up.

4. Cut and Garnish: Cut the sandwiches diagonally for a nicer presentation. Optionally, you can sprinkle some sliced chives on top for a touch of color and flavor.

To Store

If you have leftover sandwiches or egg salad, here are some storage tips. Wrap the sandwiches tightly in plastic wrap or place them in an airtight container. This will keep them fresh for a day or two in the refrigerator. If storing the egg salad separately, it can last for about 3 days in the fridge. Just make sure to cover it well to avoid any odors from other foods.

How to Serve Japanese Egg Sandwich

Serving your Japanese Egg Sandwich can be just as enjoyable as making it. These sandwiches are perfect for a cozy breakfast, a quick lunch, or even a snack. You can add some fresh fruit or a light salad on the side for a more balanced meal.

For presentation, use a nice plate and arrange the sandwiches attractively. Garnish with chives or a sprinkle of paprika for color. If you are serving guests, consider cutting the sandwiches into smaller pieces so they can enjoy them as finger food.

You can also pair the sandwich with a warm cup of green tea or your favorite beverage for the complete Japanese experience. Enjoy it fresh for the best taste.

Tips to Make Japanese Egg Sandwich

Here are some handy tips to ensure your Japanese Egg Sandwich turns out perfectly every time:

1. Quality Ingredients: Always use fresh, high-quality ingredients. Organic eggs will give your sandwich richer flavor and nutrition.

2. Adjust the Seasoning: Taste the egg salad as you mix it. Feel free to adjust salt, sugar, or add other flavorings like mustard or paprika according to your preference.

3. Chill the Egg Salad: For best flavor, you can chill the egg salad for about 30 minutes before assembling the sandwich. This allows the flavors to blend nicely.

4. Experiment with Bread: If you can’t find Japanese milk bread, any soft white bread will do. However, try to select bread that is fresh and fluffy for the best texture.

5. Add Extras: You can include chopped vegetables such as cucumber or avocado in the egg salad for extra crunch and nutrition.

Variation

While the traditional Japanese Egg Sandwich is delicious, you can also try out some fun variations:

• Spicy Version: Add a little sriracha or wasabi to the egg salad for a spicy kick.

• Vegetable Delight: Mix in chopped celery or green onions to the egg salad for added crunch.

• Herbed Egg Sandwich: Incorporate fresh herbs like dill or parsley into the egg salad for a fresh flavor.

• Breakfast Upgrade: Add cooked bacon or smoked salmon for a heartier breakfast option.

FAQs

1. Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can use regular mayonnaise if you don’t have Japanese mayonnaise. However, Japanese mayonnaise has a unique flavor that makes the sandwich special.

2. Can I make this sandwich ahead of time?

Yes, you can prepare the egg salad ahead of time and store it in the refrigerator. Assemble the sandwich just before you are ready to serve to keep the bread fresh.

3. Is this a gluten-free recipe?

No, this recipe is not gluten-free because it uses Japanese milk bread, which contains gluten. If you need a gluten-free option, look for gluten-free bread varieties that suit your taste.

With its delightful flavors and simple preparation, the Japanese Egg Sandwich is a beloved dish that you can savor at any time of the day. Try making it at home and enjoy a delicious meal that is both comforting and satisfying.

Tamago Sando

A delightful twist on the classic egg salad sandwich, bringing rich flavors and smooth texture, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 2 sandwiches

Course: Breakfast, Lunch, Snack

Cuisine: Japanese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the egg salad

• 6 large Pete and Gerry’s Organic Eggs Use quality organic eggs for better flavor.
• 1/4 teaspoon sugar Add to balance flavors.
• 1/4 teaspoon salt Adjust seasoning to taste.
• 1/4 teaspoon ground black pepper For added flavor.
• 1 to 2 teaspoons milk (or plant milk, optional) Makes the egg salad creamier.
• 4 tablespoons Japanese mayonnaise Gives a distinctive rich taste.

For the sandwich

• 4 slices Japanese milk bread Use fresh for best texture.
• 2 tablespoons unsalted butter, softened For toasting the bread.
• chives sliced (for garnish, optional) Enhances presentation and flavor.

Method

 

To Make the Egg Salad

1. Boil the Eggs: Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for about 10-12 minutes.
2. Cool the Eggs: Transfer the eggs to a bowl filled with ice water for 5-10 minutes to stop the cooking process.
3. Peel the Eggs: Tap the eggs gently on a hard surface to crack the shell, then peel them under running water.
4. Mash the Eggs: In a mixing bowl, mash the peeled eggs into coarse pieces with a fork.
5. Add Seasonings: Combine the mashed eggs with sugar, salt, pepper, and milk (if using).
6. Mix in Mayonnaise: Stir in Japanese mayonnaise until well combined and creamy. Adjust seasoning as necessary.

To Cook and Assemble the Sandwich

1. Prepare the Bread: Spread 1 tablespoon of softened butter on one side of each slice of bread.
2. Toast the Bread: In a pan over medium heat, toast the buttered side of the bread until golden brown, about 2-3 minutes per side.
3. Assemble the Sandwich: Spread a generous amount of the egg salad mixture on two slices of toasted bread. Top with the other two slices, buttered side up.
4. Cut and Garnish: Cut the sandwiches diagonally and sprinkle with chives if desired.

Notes

Wrap leftover sandwiches in plastic wrap and store in the fridge for up to 2 days. Egg salad can last about 3 days in the fridge stored separately.