Tamago Sando: Japanese Egg Sandwich たまごサンド

This Japanese sandwich is a delicious and easy-to-make meal that will liven up any midday break. Not only tasty, but it’s also incredibly versatile—you can customize the ingredients to fit whatever flavors you’re in the mood for. Read on to learn more about this amazing sandwich and how to make a classic tamago sando recipe.

What Is Tamago Sando?

Tamago sando (sometimes spelled “tamagoyaki sando”) is a popular type of Japanese sandwich made with thick slices of egg omelet between two pieces of white bread. The egg used in the filling is typically sweetened with mirin or sugar, giving it a unique flavor unlike anything else out there! It’s usually served cold, although some people like to eat theirs at room temperature or even lightly grilled.

Get Perfectly Cooked Eggs Every Time!

Making tamago sando requires perfectly cooked eggs. Too hard and your filling will be rubbery, too soft and you’ll have a sloppy mess on your hands! The key to making sure that you get it just right is boiling the egg in its shell before peeling it. This ensures that the whites are fully cooked while retaining their tender texture. To do this, simply bring a pot of salted water to a boil, then add in the eggs and let them simmer for about 10 minutes before transferring them to an ice bath. Once they’re cool enough to handle, peel off the shells and they should be ready to use as desired!

What sets American and Japanese egg sandwiches apart?

Although both sandwiches have the same basic ingredients, there are some key differences between an American egg sandwich and a tamago sando. For starters, Americans typically use a sweeter bread such as sourdough or wheat while Japanese sandwiches feature white bread. The mayonnaise in a tamago sando also tends to be thicker and more flavorful than the kind found in American egg sandwiches. Finally, Japanese egg sandwiches often include additional ingredients like lettuce or cucumber for added flavor and texture.

Kewpie Japanese Mayonnaise

One of the key ingredients to a delicious tamago sando is Kewpie mayonnaise – a creamy, tangy, and slightly sweet condiment popular in Japan. It’s made with egg yolks, vinegar, oil, and special seasonings that give it its unique flavor. This type of mayonnaise can be found at most Asian supermarkets or online retailers.

Enjoy This Delicious Snack at Home

With this easy-to-follow recipe, you can now make your own homemade tamago sando right at home! Whether you’re looking for a tasty lunch option or a simple snack, this sandwich is sure to hit the spot. So don’t wait – give it a try today!

SEE THE FULL RECIPE BELOW!

Japanese Egg Sandwich (Tamago Sando)

5 from 2 votes

Course: SnacksCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories/Serving

240

kcal

Total time

25

minutes

This Japanese sandwich is a delicious and easy-to-make meal that will liven up any midday break. Not only is it tasty, but it’s also incredibly versatile—you can customize the ingredients to fit whatever flavors you’re in the mood for. Read on to learn more about this amazing sandwich and how to make a classic tamago sando recipe.

Cook Mode

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Ingredients

US Metric

• 8 slices 8 White Milk Bread

• 5 tbsp 5 Kewpie Mayo

• 1/2 tbsp 1/2 Mustard

• 1 tbsp 1 White Sugar

• Salt and Pepper to Taste

• Dried Parsley for Ganish

• Butter

• Hard Boiled Eggs

• 6 pcs 6 Eggs / Brown Eggs

• Water

• Vinegar

• Salt

Directions

• Bring water to a boil in a medium pot over high heat.
• Add salt to stop eggs from leaking if they are cracked, and vinegar to make peeling easier
• Cover the pot and let the eggs boil for 13 minutes.
• Using a slotted spoon, take the boiled eggs out of the pot and put them in a large bowl filled with cold water and ice (or an ice bath).
• Crack and peel the eggs once they are cool enough to touch.
• To gently separate egg yolks from egg whites, run a sharp knife around the yolk.
  Move the whites to a second large bowl.
• Then, put a fine sieve over a bowl and run the yolks through it.
  Push the egg through the sieve with the back of a spoon or spatula until the egg yolks are finely grated.
• Dice the egg whites very small. Mix egg yolks and egg whites together.
• Season egg salad with salt, black pepper, sugar, mustard and Japanese mayo. Using a spatula, mix until smooth.
• Spread a quarter of the egg salad mix evenly on a slice of milk bread.
  On top of that, put another slice of milk bread and gently press it down. Do the same with the other sandwichs.
• You can wrap the sandwich in parchment paper or put it in the refrigerator until you’re ready to eat it.
• You can eat the tamago sando as it is, or you can cut it in half and sprinkle dried parsley on top. Enjoy!

Recipe Video

Equipment

• KitchenPro 8″ Chef’s KnifeGET IT
• Dr. Hows Twinkle Stove MiniGET IT

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