Japanese Egg Sandwich (Tamago Sando)

Introduction

There’s something undeniably comforting about a well-made egg sandwich, and the Japanese tamago sando elevates this simple dish to a delightful culinary experience. When I first made these sandwiches for my family, the response was overwhelmingly positive. The creamy, flavorful egg salad paired with the soft, fluffy milk bread was a hit with everyone—from my picky toddler to my adventurous partner. Each bite brought smiles and satisfied cravings, making it a staple in our home. Not only is this sandwich easy to prepare, but it also showcases the beauty of Japanese cuisine, blending simplicity with exquisite taste.

Ingredients

For the egg salad:

• 6 large eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-2 teaspoons milk or plant milk (optional)
• 4 tablespoons Japanese mayonnaise

For the sandwich:

• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter, softened
• Chives, sliced (optional)

Instructions

To Make the Egg Salad:

1. Prepare an ice bath: Fill a large bowl with ice water.
2. Boil eggs: Bring a medium-sized pot of water to a boil. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium-soft boiled eggs or 10 minutes for hard-boiled eggs.
3. Cool eggs: Immediately transfer the eggs to the ice bath and let sit for 2 minutes to stop the cooking process. Peel the eggs.
4. Mash eggs: Transfer the peeled eggs to a large bowl and mash them with a fork.
5. Add seasonings: Add sugar, salt, pepper, and mayonnaise (and milk if using for hard-boiled eggs). Mix well.
6. Taste and adjust: Taste the egg salad and adjust seasonings as needed.

To Cook and Assemble the Sandwiches:

1. Butter bread: Spread 1/2 tablespoon of softened butter onto each slice of bread.
2. Layer egg salad: Spread a generous amount of egg salad onto one slice of bread.
3. Assemble sandwich: Place the other slice of bread on top, buttered side down. Gently press the bread down.
4. Cut crusts: Using a sharp knife, cut the crusts off the sandwiches for a classic presentation.
5. Garnish and serve: Garnish with chives, if using. Cut sandwiches in half and serve immediately.

To Store:

Wrap sandwiches individually with plastic wrap and store in the fridge for up to 2 days.

Nutrition Facts

• Servings: 4
• Calories per serving: 380
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 220mg
• Sodium: 600mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 11g

Preparation Time

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

How to Serve

• Serve chilled or at room temperature.
• Pair with:
• Fresh salad
• Pickles for a crunchy contrast
• A cup of miso soup for a complete meal

Additional Tips

1. Use the Right Eggs: Fresh eggs yield the best flavor and texture.
2. Perfect Boil: For soft-boiled eggs, adjust the boiling time based on your preference for yolk consistency.
3. Japanese Mayonnaise: For an authentic taste, use Japanese mayonnaise like Kewpie; it’s creamier and slightly sweeter than regular mayonnaise.
4. Customize: Feel free to add diced cucumber or avocado for an extra crunch and flavor.
5. Toast the Bread: Lightly toast the bread for a different texture if you prefer.

Recipe Variations

• Spicy Tamago Sando: Add a dash of sriracha or wasabi to the egg salad for a spicy kick.
• Herbed Version: Incorporate fresh herbs like dill or parsley into the egg salad for a fresh flavor.
• Vegan Option: Substitute eggs with silken tofu and vegan mayonnaise for a plant-based version.

Serving Suggestions

• Serve as a delightful breakfast or lunch option.
• Perfect for picnics or bento boxes.
• Pair with iced green tea for a refreshing drink.

Freezing and Storage

• Refrigeration: Store wrapped sandwiches in the fridge for up to 2 days.
• Freezing: While not ideal, you can freeze the egg salad (without bread) for up to 1 month. Thaw in the fridge before assembling the sandwiches.

FAQ Section

1. Can I use regular mayonnaise instead of Japanese mayonnaise?

• Yes, but the flavor will differ; Japanese mayonnaise has a unique sweetness and creaminess.

1. How do I ensure my eggs are perfectly boiled?

• Use a timer and an ice bath to stop cooking immediately after boiling.

1. What can I substitute for milk in the egg salad?

• You can use any plant-based milk or omit it entirely for a richer egg salad.

1. Can I make this sandwich ahead of time?

• Yes, these sandwiches can be made a day ahead. Just store them in the fridge.

1. How can I make the egg salad creamier?

• Add more mayonnaise or a touch of cream cheese for a richer texture.

1. What bread is best for tamago sando?

• Japanese milk bread is preferred for its soft texture and slight sweetness.

1. Can I add vegetables to the egg salad?

• Absolutely! Chopped cucumbers or radishes add a nice crunch.

1. How should I cut the sandwiches?

• Traditionally, tamago sando is served with the crusts removed and cut into halves or quarters.

1. Is this recipe suitable for meal prep?

• Yes, the egg salad can be made in advance and stored separately from the bread.

1. What other fillings work well with tamago sando?
   • Try adding slices of avocado or smoked salmon for a twist.

Conclusion

Japanese egg sandwiches, or tamago sando, are a delightful blend of simplicity and flavor. Perfectly boiled eggs mixed with creamy mayonnaise create a satisfying filling that pairs beautifully with soft milk bread. Whether you enjoy these for breakfast, lunch, or a snack, their light and refreshing taste will keep you coming back for more. With easy-to-follow steps and the flexibility to customize, tamago sando is a must-try recipe for anyone looking to explore the joys of Japanese cuisine. Enjoy this little slice of Japan in your kitchen!

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