Tamago Sando (Japanese Egg Sandwich) - Umami Pot (2024)

Tamago Sando is an irresistible sandwich with a rich egg flavor and a smooth texture. You are sure to be captivated by the taste of this sandwich, which is beloved throughout Japan.

What is Tamago Sando?

Tamago Sando is a Japanese sandwich consisting of mashed boiled eggs mixed with Japanese mayonnaise. "Tamago" means eggs, and "Sando" is a shortened term for 'sandwich' in Japanese.

Japanese sandwiches commonly use shokupan (Japanese milk bread) with a soft and fluffy texture as buns, which allows the flavors of the fillings to be enjoyed more directly. The combination of boiled eggs and Japanese mayonnaise creates a richness and depth of flavor that is hard to imagine from the individual ingredients. Its popularity extends beyond Japan, having gained recognition and appreciation overseas.

Since the taste of tamago sando is closely influenced by the flavors of each ingredient, it is highly recommended to use high-quality eggs and Japanese mayonnaise with lower acidity for the best results.

Exploring shokupan

Shokupan is the most familiar type of bread for Japanese people. It has a soft and fluffy texture, similar to marshmallow when eaten plain. Due to its subtle texture, it has become a staple in Japan as sandwich bread, allowing the flavors of the fillings to be enjoyed more directly.

The size of a loaf is standardized at 4.92 inches (12.5cm) square. In Japan, pre-sliced loaves are available in quantities of 4, 5, 6, 8, 10, and 12 slices. Slices with more than 8 pieces are used for making sandwiches. The thickness varies depending on the number of slices:

• 4 slices: 1.23 inches (3.1cm)
• 5 slices: 0.98 inches (2.5cm)
• 6 slices: 0.82 inches (2cm)
• 8 slices (for sandwiches): 0.61 inches (1.5cm)
• 10 slices (for sandwiches): 0.49 inches (1.2cm)
• 12 slices (for sandwiches): 0.41 inches (1cm)

To authentically create a Japanese tamago sando, you need to either find shokupan specifically for sandwiches or cut 4-6 slices in half thickness. When using an unsliced loaf of shokupan, cut it to a thickness of approximately 0.41-0.61 inches (1-1.5cm). If you are not particular about the thickness, you can also use 4-6 slices of bread as is.

Additionally, you can substitute shokupan with something like a hot dog bun (sometimes seen in Japan as well). However, to fully appreciate the smooth texture of the eggs, shokupan is still recommended. Be sure to check out your local Asian market.

Fillings options

Tamago sando is typically made with only boiled eggs as the filling, but you can also add other ingredients according to your preference. In Japan, the following ingredients are sometimes used along with eggs:

• Ham slices
• Lettuce
• Cheese
• Teriyaki chicken

While this recipe doesn't include these additional ingredients, if you are making a large batch of tamago sando at once, it is highly recommended to include them because you can enjoy it with a variety of tastes and textures.

Tips to make more delicious

Tamago sando can achieve a smooth and enjoyable texture with just a little extra effort. The key to a delicious result is to prepare the boiled eggs by separating the yolks from the whites.

The yolks contribute to the flavor and smoothness, while the whites add an accent to the texture. Mix the yolks thoroughly with seasoning for a few minutes until they become sticky. For the whites, finely chop them into pieces around 0.22 inches (5-6mm).

By combining these together again, you can maintain a smooth consistency while preserving the texture of the whites in perfect balance. There is a significant difference in mouthfeel compared to cooking them together without separation, so I encourage you to give it a try.

Another tamago sando

In Japan, 'tamago sando' often refers to a dish like this recipe, but there is also a sandwich with the exact same name. This sandwich includes a large piece of Tamagoyaki (Japanese rolled omelette) or Dashimaki Tamago (Japanese rolled omelette with dashi broth) as the filling.

While both sandwiches use eggs, the flavors are quite distinct. This sandwich is popular in Japan as well, so give it a try sometime if you are curious.

Ingredients

Step-by-step instructions

🕒 Total 25 mins

Step 1
Fill a large pot with plenty of water and bring it to a boil. Once it comes to a boil, reduce the heat to medium and carefully add the eggs one at a time using a ladle. Boil them for 12 minutes.

Step 2
Remove the boiled eggs from the pot, cool them under running water, and then peel before cutting in half. Mash the yolks in a bowl using a spoon or spatula, and dice the whites into cubes of approximately 0.22 inches (5-6mm) in size.

Step 3
Add the seasonings (sugar, salt, pepper, and Japanese mayonnaise) to the bowl, and mix them thoroughly with the yolks for a few minutes until the mixture reaches a sticky consistency. Then, add the chopped whites and mix everything together.

Step 4
Spread butter on one side of each slice of shokupan. Evenly distribute the egg mixture on the buttered side of one slice, then sandwich it with another slice of shokupan that has been buttered on one side. Repeat this process to make the desired number of tamago sando.

See Also

Japanese Egg Sandwich · i am a food blog

Step 5
Cut off the crust from the shokupan and slice it diagonally or horizontally.

To Store

You can store it in the refrigerator for up to a day.

Tips on how to make

• When slicing shokupan, it is best not to try cutting it all at once with a knife. Instead, achieve a clean cut by moving the knife back and forth several times.
• If the knife gets coated with egg mixture or butter while cutting tamago sando, wipe it off with a paper towel each time to achieve a clean finish.

Transforming leftover shokupan crusts

While the leftover shokupan crusts can be enjoyed as they are, you can also transform them into a sweet treat. They are easy to make, so I highly recommend trying this recipe: "Sweet Shokupan Crust Snacks."

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