Servings: 3
Tamago Sando ( Japanese Egg Sandwich) 玉子サンド
Tamago sando is a Japanese egg sandwich made with creamy egg filling and soft shokupan. Learn my simple tips for making this Japanese favorite at home.
Ingredients
- 6 slices thinly sliced Shokupan *1
- 1 tbsp Japanese mayonnaise *2
- 2 tbsp butter/margarine
- 1 tsp Japanese mustard (optional)
Egg Filling
- 3 eggs (left in room temperature)
- 1 tbsp Japanese mayonnaise
- 1/2 tbsp milk
- pinch of salt and pepper to taste
Instructions
- Bring water to boil in a saucepan over high heat.
- Once boiled, add the eggs and set a timer for 9 minutes.
- After 9 minutes, remove the eggs with a ladle and place them into a bowl of cold water.
- Remove the shells. Place the boiled eggs into a mixing bowl and squash them with a fork.
- In a separate bowl, mix mayonnaise and milk. Add it to the egg bowl.
- Combine all together.
- Place two slices of bread on a chopping board.
- Spread butter or margarine and mustard (if using) thinly over the bread.
- Place the egg mixture onto the bread and spread it evenly to cover the bread.
- Place the other bread on top of the egg and press it lightly to sandwich together. Repeat same for the rest of the bread slices.
- Wrap them in plastic wrap and let it rest briefly before cutting.
- Cut it in half with a sharp knife to serve. *3
Notes
*1 If you can not access to Japanese fluffy milk bread Shokupan, you can use any loaf of bread available or you can make it from scratch here
*2 I used Kewpie brand one.
*3 Use a gentle sawing motion so you don't compress the fluffy bread.
Nutrition
Calories: 348kcal, Carbohydrates: 27g, Protein: 12g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 188mg, Sodium: 448mg, Potassium: 148mg, Fiber: 2g, Sugar: 4g, Vitamin A: 482IU, Vitamin C: 0.1mg, Calcium: 101mg, Iron: 3mg