Japanese Egg Sandwich
This Japanese Egg Sandwich (Tamago Sando) features a creamy egg salad between two slices of soft shokupan, perfect for a light meal or snack.
Equipment
- medium saucepan
- Bowl
- fork
Ingredients
Egg Salad
- 3 large eggs (50 g each w/o shell)
- ¼ teaspoon sugar
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoon milk
- 2 tablespoon Japanese Kewpie mayonnaise
Sandwich Assembly
- 4 slices shokupan (Japanese milk bread)
- to taste salted butter
Instructions
Preparation
- Gather all the ingredients.
Make the Egg Salad
- Put 3 large eggs in a medium saucepan and add enough water to cover by 1 inch. Bring it to a boil on medium heat and cook for 12 minutes.
- Transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.
- Transfer the peeled eggs to a bowl and mash with a fork.
- Add ¼ teaspoon sugar and ¼ teaspoon Diamond Crystal kosher salt to the eggs.
- Add ⅛ teaspoon freshly ground black pepper and 2 teaspoon milk, followed by 2 tablespoon Japanese Kewpie mayonnaise. Mix well.
Assemble the Tamago Sando
- Spread salted butter on top of each slice of shokupan. Spread egg salad on one of the slices and top with another buttered slice.
- Place the sandwiches between two plates to compress slightly. Set aside for 5 minutes.
- Cut the crusts off the bread and cut the sandwiches in half. Serve.
Storing Leftovers
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Don't throw away the crusts. Repurpose them to make Shokupan Crust Rusks.
Nutrition
Serving: 1sandwichCalories: 340kcalCarbohydrates: 26gProtein: 14gFat: 19gSaturated Fat: 4gTrans Fat: 1gCholesterol: 285mgSodium: 583mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 423IUCalcium: 179mgIron: 3mg
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