Tamago Sando (Japanese Egg Sandwich)
Tamago sando, or Japanese egg sandwich, is packed with a creamy, rich egg salad seasoned with Kewpie mayo, some dijon mustard, and a little togarashi for a mild kick. This egg sandwich is great for a quick and easy, grab-and-go meal. It's also great for picnics as well.
- Prep time
- 8 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices milk bread ((aka shokupan))
- 5 large eggs
- 3 tablespoons Kewpie mayo
- 2 teaspoons dijon mustard
- ½ teaspoon Shichimi togarashi ((plus more for garnish on top))
- 1 tablespoon white vinegar ((optional))
Instructions
- 1
Prepare the eggs:
- 2
Place the eggs in a saucepan and fill it with enough water to cover the eggs completely. Add a tablespoon of white vinegar and bring the water to a boil.*You can use an extra tablespoon of vinegar if you want. The vinegar is to make the eggs easier to peel.*
- 3
Once the water comes to a boil, lower the heat to a gentle boil and set a timer for 8 minutes. Please refer to the notes below for more cook time options.
- 4
While the eggs are boiling, prepare an ice bath for the eggs. When the 8 minute timer is up, remove one egg from the water and place it into the prepared ice bath. Keep boiling the other eggs for 4 more minutes. Then, remove them from the water and place them into the ice bath.*We recommend that you mark the first egg so that you can identify which one is the medium boiled egg.*
- 5
Crack and peel the all of the eggs. For the 8 minute egg, cut it in half, lengthwise and set it aside.
- 6
For the 12 minute hard boiled eggs, cut the eggs in half and remove the yolks from the whites. Place the egg yolks in a bowl and mash it with a fork. Then, roughly chop the egg whites and add them to the mashed egg yolks. Add the Kewpie mayo, dijon mustard, and togarashi to the bowl and mix well.
- 7
Make the egg sandwiches:
- 8
On a slice of milk bread, evenly spread a quarter of the egg salad mixture. Then, place one half of the 8 minute egg, yolk side down, in the middle. Top it with another quarter of the egg salad mixture and spread it as evenly as possible. Place another slice of milk bread on top and press gently. Repeat with the other sandwich.
- 9
Optionally, you can wrap the sandwich in parchment and/or keep the sandwich in the fridge until ready to serve. Enjoy the tamago sando as is or cut it in half and sprinkle with a little more togarashi. Enjoy!