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Japanese Tamago Sando

A pillowy Japanese egg salad sandwich on crustless milk bread. The eggs are creamy and rich with Kewpie mayo, and the bread is impossibly soft. Simple perfection.

BreakfastJapaneseEasy

15 min

Prep

12 min

Cook

27 min

Total

Servings

Easy

Difficulty

Instructions

Bring a pot of water to a boil. Gently lower in the eggs and boil for exactly 8 minutes for jammy yolks or 10 minutes for fully set. Transfer to an ice bath for 5 minutes, then peel.

Tip: Kewpie mayo is the secret ingredient. It uses only egg yolks and has a richer flavor and creamier texture than regular mayo.

Roughly chop the eggs (keep them chunky). Mix with Kewpie mayo, rice vinegar, mustard, sugar, salt, and white pepper. The filling should be creamy but still have visible egg pieces.

Divide the egg salad between two slices of bread, spreading it evenly. Top with the remaining bread slices.

Trim the crusts with a sharp knife. Cut each sandwich diagonally in half. Wrap tightly in plastic wrap and refrigerate for 10 minutes before serving (this helps everything set).

Nutrition per Serving

380kcal

Calories

18g

Protein

30g

Carbs

22g

Fat

Fiber

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Japanese Tamago Sando

Ingredients

Instructions

Nutrition per Serving

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