Japanese Egg Salad Sandwich

Introduction

Japanese egg salad sandwich also known as Tamago Sando is a popular Japanese egg sandwich that is eaten all throughout Japan and is readily available at convenience stores and bakeries.

In fact, I actually first discovered this egg sandwich on the shelve at my local T & T grocery store, a large chain of Asian grocery stores in Canada that sells a large assortment of baked Asian goods.

The sandwich is composed of a creamy egg salad mixture nestled between two slices of Japanese milk bread.

Now before you think this is just another egg salad sandwich, I”d like to show you ‘d like to share with you some of the key differences between the two.

In Japanese style egg salad sandwiches, they tend to use shokupan milk bread, a soft, fluffy & sweet sandwich bread that is also extremely popular in Japan and Asian bakeries, whereas traditional egg salad sandwiches uses your everyday sandwich bread which is more dense and saltier.

If you’d like to learn how to make shokupan Japanese milk bread, I have a recipe for it right here.

The mayonnaise of choice in the Japanese version is typically kewpie mayo which is a more richer type of mayonnaise using egg yolks and a blend of different vinegars giving it that nice little tanginess.

You’ll notice the Japanese version tends to be a little on the sweeter side as well compared to your average everyday egg salad sandwich.

In addition, I decided to make a slight modification to the traditional Japanese egg sandwich by adding in some dijon mustard which adds a little more tanginess and kick to the egg salad as is typically found in traditional egg salads. I found that this really brings out the flavour in the egg salad sandwich and gives it a nice contrast of flavours.

If you love egg salad sandwiches then no doubt you’ll most likely also enjoy this Japanese egg salad sandwich as well.

And the great thing is, you don’t need to fly all the way to Japan to enjoy it, nor go hunting for it at your local Asian grocery store.

I’m going to show you how to make this recipe in the comfort of your own home.

You only need a few simple ingredients which you’ll most likely already have around the house.

Here’s how to make Tamago Sando:

Ingredients

• 4 eggs
• 3 Tbsp of Japanese kewpie mayo
• pinch of salt
• pinch of black pepper
• 1 tsb of dijon mustard
• 1 tsb of white sugar
• 1-2 tsp of milk (optional)
• butter for the bread (optional)

Directions

Add your eggs to a small or medium sauce pan, then fill it with water until it covers the top of the eggs.

Boil the eggs for about 10 minutes.

Then immediately transfer the eggs to an ice bath (ice cubes in a bowl of water) to quickly cool the eggs down and prevent them from further cooking.

Once your eggs have cooled down, remove the shells from the egg.

Now using a knife, separate the egg whites from the egg yolks.

Dice the egg whites finely into tiny pieces and then combine it with your egg yolks, making sure to mash up the egg yolks using a fork or spoon.

Next, add in the dijon mustard, mayonnaise, sugar, salt, black pepper and mix everything well together.

Now add the egg mixture on top of your shokupan bread and serve.

That’s it!

Storage Tips

The dish can be stored in the fridge in an airtight container for up to 3 days.

Side Dishes

Typically this Japanese egg salad is served with some Japanese milk bread slices (shokupan Bread). You can find my Japanese shokupan bread loaf recipe right here.