Description
Learn how to make a delicious Japanese Egg Sandwich, known as Tamago Sando, with a creamy and flavorful egg salad filling on soft Japanese milk bread.
Ingredients
Scale
Egg Salad:
- 3 large eggs (50 g each w/o shell)
- 1/4 tsp sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
Assembly:
- 4 slices shokupan (Japanese milk bread)
- Salted butter
Instructions
- To Make the Egg Salad: Put 3 large eggs in a saucepan, cover with water, boil for 12 mins, then cool, peel, and mash eggs. Add sugar, salt, pepper, milk, and mayonnaise. Mix well.
- To Assemble the Tamago Sando: Spread butter on bread slices. Spread egg salad on one slice, top with another slice. Press sandwiches between plates, cut into halves, and serve.
Nutrition
- Serving Size: 1 sandwich
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 583 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 285 mg
