Japanese Egg Sandwich – Tamago Sando (CREAMY)

EXTRA Creamy and Rich Japanese Egg Sandwich is a popular snack that is well-loved all over Asia.

Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of our go-to snacks, Japanese Egg Sandwich – Tamago Sandu! If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! Japanese Egg Salad is simple with only FOUR ingredients, yet it is super-rich in flavor, and the egg shines through.  Get yourself some fluffy milk bread because I am about to blow your mind with this simple recipe! 

The first time I saw Japanese Egg Sandwich, I was confused about how they were able to get the egg yolk so rich and creamy.

After some research and many many Tamago Sandus later, the trick is to separate and egg white and egg yolks. Don’t overcook the eggs as you want them to be still creamy, not dry. And 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 alot of work, but TRUST ME, it is so worth it! 

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! 

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. 

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 Sandus. I am also using Milk Bread that I got from my local Asian Supermarket today. It is super fluffier and pairs perfectly with Japanese Egg Salad. My mom makes the BEST Milk Bread, and we are working on a recipe that should be coming out hopefully in the next few weeks! 

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! 

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Japanese Egg Sandwich – Tamago Sandu

EXTRA Creamy and Rich Japanese Egg Sandwich is a popular snack that is well-loved all over Asia. Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of our go-to snacks, Japanese Egg Sandwich – Tamago Sandu! If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! Japanese Egg Salad is simple with only FOUR ingredients, yet it is super-rich in flavor, and the egg shines through. Get yourself some fluffy milk bread because I am about to blow your mind with this simple recipe!

Prep Time20 mins

Active Time10 mins

Total Time30 mins

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

Cuisine: Japanese

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

Yield: 4 People

Materials

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

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.