Japanese Egg Salad Sandwich: Tamago Sando Recipe
This recipe crafts the quintessential Japanese Egg Salad Sandwich, or Tamago Sando. It features perfectly cooked, mashed eggs mixed with rich Kewpie mayonnaise and seasoned simply, all nestled between slices of incredibly soft, crustless white bread. The result is a delightfully creamy, subtly sweet, and savory sandwich renowned for its delicate texture and comforting flavor, perfect as a snack or light meal.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Fork or Potato Masher
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
Main
- * 4 large eggs
- * salt to taste
- * 1-2 tablespoons kewpie mayo or to taste
- * 2 slices fluffy white bread crusts trimmed
Instructions
- Place eggs in a small saucepan, cover with cold water, and bring to a rolling boil over high heat.
- Once boiling, reduce heat to a gentle simmer and cook for 7-8 minutes for a slightly jammy yolk, or 9-10 minutes for fully hard-boiled eggs.
- Immediately drain the hot water and transfer the cooked eggs to an ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
- Carefully peel the cooled eggs and place them in a mixing bowl.
- Using a fork or potato masher, gently mash the eggs, leaving some larger pieces for texture rather than a completely smooth paste.
- Add 1-2 tablespoons of Kewpie mayonnaise and a pinch of salt to the mashed eggs. Mix well until just combined, adjusting mayo and salt to taste for your desired consistency and seasoning.
- Trim the crusts from the slices of fluffy white bread using a sharp knife.
- Generously spread the prepared egg salad evenly over one slice of bread.
- Carefully place the second slice of bread on top, pressing down gently.
- Using the sharp knife, cut the sandwich in half, either diagonally or straight, and serve immediately or wrap tightly in plastic wrap to set before serving.
Notes
Achieving the perfect texture for the egg salad is key. Boil eggs until just set, around 7-8 minutes for a slightly jammy yolk, then shock in ice water to stop cooking and aid peeling. For the salad, don't over-mash; aim for a mix of creamy and slightly chunky textures. Kewpie mayo is non-negotiable for authentic flavor due to its richness and umami from egg yolks and a touch of rice vinegar. Adjust the amount to your preferred creaminess. The bread is equally important: use a very soft, fluffy white bread, ideally Japanese milk bread (shokupan), with crusts meticulously trimmed for that signature elegant presentation and uniform soft bite. A light seasoning of salt is usually enough, but a tiny pinch of sugar can enhance the overall balance.