Description
A delightful and traditional Japanese Egg Sandwich recipe, known as Tamago Sando, featuring a creamy egg salad filling made with Japanese Kewpie mayonnaise, served between slices of soft shokupan (Japanese milk bread).
Ingredients
Scale
Tamago Sando Ingredients:
- 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
- 4 slices shokupan (Japanese milk bread) (or homemade Shokupan)
- salted butter
Instructions
- To Make the Egg Salad: Put 3 large eggs in a saucepan, cover with water, boil for 12 mins, cool in iced water, peel, mash eggs, add sugar, salt, pepper, milk, and mayonnaise. Mix well.
- To Assemble the Tamago Sando: Spread butter on shokupan slices, add egg salad on one slice, cover with another slice. Press sandwiches slightly between plates. Cut off crusts and slice in half.
Notes
- Save the crusts to make Shokupan Crust Rusks for a tasty snack.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 300 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg
