Tamago sando is Japan’s beloved egg salad sandwich. Creamy, custardy, perfectly seasoned. Sandwiched between soft, pillowy milk bread. The secret? Kewpie mayo and a touch of mirin. Convenience store magic at home.
Step-by-Step Instructions
Cook Eggs
Place eggs in a saucepan. Cover with cold water. Bring to a boil. Once boiling, turn off heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath. Peel.
Make Egg Salad
Cut eggs in half. Separate yolks from whites. Chop whites into small pieces. Mash yolks with a fork until fine.
In a bowl, combine mashed yolks, chopped whites, Kewpie mayo, mirin, salt, and white pepper. Mix gently until creamy but still slightly chunky.
Assemble Sandwich
Lightly butter one side of each bread slice. Spread egg salad generously on two slices. Top with remaining bread, buttered side down.
Cut & Serve
Press down gently. Cut off crusts (traditional). Cut diagonally or into rectangles. Serve immediately or wrap tightly for a bento box. Creamy. Custardy. Perfect.
Summary
Prep Time: 15 min | Cook Time: 10 min | Total: 25 min
Yield: 2 sandwiches | Difficulty: Easy
Storage Notes
Best fresh. Tamago sando can be refrigerated for 1 day (wrap tightly in plastic). Bread may soften slightly. Not freezer-friendly. Egg salad can be made ahead and stored separately for 2 days — assemble fresh for best texture.
