Breakfast
Tamago sando (Japanese egg sandwich)
The famous Japanese convenience-store sandwich: creamy egg salad with Kewpie mayo between pillowy crustless milk bread.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 430 kcalper serving
Ingredients
2 servings
- Eggs4
- Japanese mayonnaise (Kewpie)3 tbsp
- Sugar1 tsp
- Milk1 tbsp
- shokupan (Japanese milk bread)4 slices
- Butter10 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Lower the eggs into boiling water and cook until hard-boiled.
- 2
Cool them in iced water, then peel.
- 3
Mash the eggs with a fork and mix with the mayonnaise, sugar, milk, salt and pepper until creamy.
- 4
Lightly butter the bread, spread a thick layer of egg on two slices and close the sandwiches.
- 5
Wrap in cling film and chill briefly, then cut off the crusts and slice in half.
Tips and questions
- Can I use regular mayonnaise?
- Yes, but add a pinch more sugar and a few drops of rice vinegar to get closer to the rich, tangy Kewpie taste.
- Can I make them ahead?
- The filling keeps for 2 days in the fridge. Assemble the sandwiches on the day so the bread stays soft, not soggy.
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