ReceptnaptárTamago sando (Japanese egg sandwich)
Tamago sando is the most popular sandwich of the Japanese “konbini” (convenience store): a creamy, slightly sweet egg salad with Kewpie mayonnaise between slices of soft, thick, crustless milk bread. Simple, but Japanese mayonnaise (egg-yolky, vinegary, umami) makes it special.
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Ingredients
Method
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- Put the eggs into boiling water and boil for 10 minutes, then cool in iced water and peel.
- Cut one egg in half and mash its yolk with the mayonnaise, mustard, milk and sugar into a cream.
- Roughly mash the rest of the eggs with a fork and mix them into the cream; season with salt and pepper.
- Spread the bread slices thinly with butter.
- Pile the egg salad on two slices of bread and top with the other two.
- Trim off the crusts, cut into 2–4 pieces and serve at once (or wrap in cling film for 15 minutes first).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Japanese Kewpie mayonnaise (in Asian shops) gives the typical flavour; otherwise use ordinary mayonnaise plus a pinch of sugar and a little rice vinegar.
- Soft, milky “shokupan” is traditional; good sandwich bread works too.
- Cutting off the crust gives the neat look.
- Best fresh on the day.
Frequently asked questions
How is it different from European egg salad?
It is sweeter and creamier, Japanese mayonnaise has strong umami, and the bread is softer.
With soft eggs?
Yes, 7-minute eggs are silkier and creamier, but not traditional.
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More japanese ideas
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- Tempura udon
- Yakisoba (fried noodles with vegetables and pork)
- Oyakodon (chicken and egg rice bowl)
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