Japanese Egg Sandwich – Tamago Sando (CREAMY)

EXTRA Creamy and Rich Japanese Egg Sandwich, or Tamago Sando, is a popular Japanese convenience stores snack that I had to bring home after my trips to Tokyo. Savory, fluffy mayo–egg salad filling is sandwiched between thick slices of sweet, soft milk bread for the best sandwich ever. The best part? This sandwich recipe uses only 5 simple, affordable ingredients that you might already have! You’ll crave this for breakfast, lunch, or a quick snack anytime.

Tamago Sando

• Street Food Day 15: Tamago Sando
• Japanese Egg Sandwich Ingredients 
  • Creamy Egg Salad Filling
    • Cooking Eggs For Tamago Sando
    • Japanese Mayo VS American Mayo
    • Adding Flavor with MSG
  • Milk Bread
• How To Make Tamago Sando

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Street Food Day 15: Tamago Sando

Welcome to Day 12 of Cooking 15 Street Foods for 15 Days! Today we are making one of our go-to Japan convenience stores snacks, Japanese Egg Sandwich – Tamago Sando! When we were in Tokyo with my parents, we fell in love with these convenience store egg salad sandwiches. They were so creamy, but perfectly seasoned! Of course, once we were back visiting Osaka, we had to get a few as well!

If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! The sweet, fluffy slices of milk bread are packed full with creamy egg-mayo filling. It’s so simple with only FIVE ingredients, but it is super-rich in flavor. If you’re tired of fried or hard boiled eggs, you have to get yourself some fluffy milk bread. I am about to blow your mind with this simple recipe! 

Japanese Egg Sandwich Ingredients 

Creamy Egg Salad Filling

The first time I saw Japanese Egg Sandwich, I was confused about how they were able to get the egg salad filling so rich and creamy. After some research and many many Tamago Sandos later, I’ve figured out a few ingredients and tricks to use for creamy egg salad filling, every single time.

Cooking Eggs For Tamago Sando

I recommend using HIGH-quality eggs for the best Japanese Egg Sandwich. Free-Range Eggs are your best friend when it comes to the beautiful rich color you find in Tamago Sandos.

The next pro trick here is to separate and egg white and egg yolks. Don’t overcook the eggs, because you want them to be still creamy, and not dry. After you peel it, separate and egg white and egg yolks in two individual bowls. Mix Japanese Mayo with the egg yolk till super creamy, and then fold in chopped egg whites to add texture. It may seem like al ot of work, but TRUST ME, it is so worth it! 

Japanese Mayo VS American Mayo

Let’s talk about the difference between Japanese Mayo and American Mayo. This question is one of the most commonly asked questions whenever I use Japanese Mayo. You can also substitute to American Mayo, but Kewpie Mayo is a STABLE item in my kitchen. To make an EXTRA creamy Japanese Egg Sandwich, I highly recommend finding some Japanese Mayo to get the most authentic flavor.

• Japanese Mayo is made with ONLY the yolk, which gives it richer flour and a more custard-like texture. 
• Japanese Mayo is slightly sweeter as it is made with Rice Vinegar, giving it a sweeter tang versus American Mayo. 
• No Salt and other seasoning are added except for MSG, which gives it its umami flavor! 

Adding Flavor with MSG

Speaking of MSG and its horrible “Chinese Restaurant Syndrome” reputation from Western Culture the past few years, it isn’t that bad for you.

Many Recent studies have shown that MSG, a salt formed from glutamic acid, doesn’t cause the symptoms for which it’s so often blamed, such as headache, nausea, and even numbness. You’re more than likely safe to eat it, especially in small servings. [via Food & Wine] If you can eat salad dressing, chips, can soup with no problem, you are fine. 

Milk Bread

Another key to a delicious Tamago Sando is that slightly-sweet Milk Bread. I am using Milk Bread that I got from my local Asian Supermarket today. It is a lot fluffier than normal sandwich bread. It also has a slight sweetness that pairs perfectly with Japanese Egg Salad. But, if you’re looking for something more homemade and decadent, you have to try my mom’s Milk Bread recipe. It’s the BEST milk bread I’ve ever had. If you can’t find milk bread, this recipe would really be best with any sweet, fluffy breads like brioche or Hawaiian Buns. But, it would still taste great with any sliced bread on hand.

How To Make Tamago Sando

1. In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes. 
2. Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling. 
3. Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls. 
4. Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy. 
5. Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture 
6. Add the egg salad between two pieces of bread and put a weighted plate on top to rest for 5 minutes. 
7. Optional, cut off the crust, and enjoy! 

Japanese Egg Sandwich – Tamago Sando

By Tiffy Cooks

5 from 7 votes

EXTRA Creamy and Rich Japanese Egg Sandwich, or Tamago Sando, is a popular Japanese convenience stores snack that I had to bring home after my trips to Tokyo. Savory, fluffy mayo–egg salad filling is sandwiched between thick slices of sweet, soft milk bread for the best sandwich ever. The best part? This sandwich recipe uses only 5 simple, affordable ingredients that you might already have! You’ll crave this for breakfast, lunch, or a quick snack anytime.

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Cook ModePrevent your screen from going dark

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:30 minutes mins

Course: Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack

Cuisine: Japanese

Diet: Vegetarian

Keyword: Asian Recipes, Easy Recipes, Japanese Food, QUICK RECIPES, Street Food, VEGETARIAN, Vegetarian Recipes

Servings: 4 People

Calories: 575kcal

Ingredients

• 10 Extra Large Eggs Free-Range
• ¼ cup Japanese Mayo
• 1 tsp Sugar
• Black Pepper
• Milk Bread for 4 Sandwiches

US Customary – Metric

Instructions

• In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes.
• Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling.
  
• Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.
  
• Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy.
• Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture
  
• Add the egg salad between two pieces of bread and put a weighted plate on top to rest for 5 minutes.
• Optional, cut off the crust, and enjoy!

Video

Notes

Let’s talk about the difference between Japanese Mayo and American Mayo. 

• Japanese Mayo is made with ONLY the yolk, which gives it richer flour and a more custard-like texture.
• Japanese Mayo is slightly sweeter as it is made with Rice Vinegar, giving it a sweeter tang versus American Mayo.
• No Salt and other seasoning are added except for MSG, which gives it its umami flavor!

Speaking of MSG and its horrible “Chinese Restaurant Syndrome” reputation from Western Culture the past few years, it isn’t that bad for you. Many Recent studies have shown that MSG, a salt formed from glutamic acid, doesn’t cause the symptoms for which it’s so often blamed, such as headache, nausea, and even numbness. You’re more than likely safe to eat it, especially in small servings. [via Food & Wine] If you can eat salad dressing, chips, can soup with no problem, you are fine.

Nutrition

Serving: 1sandwichCalories: 575kcalCarbohydrates: 52gProtein: 24gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 463mgSodium: 654mgPotassium: 274mgFiber: 2gSugar: 3gVitamin A: 818IUCalcium: 160mgIron: 5mg