Japanese Egg Sandwich
A Japanese egg sandwich ( たまごサンド, tamagosando) is egg salad encased between two slices of fluffy Japanese milk bread. The egg filling is rich and creamy and the bread is soft and pillowy. Somehow this classic Japanese convenience store snack became international sensation.
Western egg sandwiches vs Japanese egg sandwiches
Compared to a western egg sandwich, the Japanese egg sandwich is simpler to make. It is as simple as its name suggests, with no spices, lettuce, tomato or anything else.
However, it is hard to pick one over the other simply because they each have their own unique tastes and flavours.
Probably it is the below features that make enjoying a Japanese egg sandwich a completely different experience.
The egg is the most important part since this is a recipe that has so few ingredients. We like to use organic or free range eggs as they will give you the beautiful golden yolks.
Japanese milk bread
Bread is another key ingredient for the Japanese egg sandwich as it uses soft, pillowy Japanese milk bread, also called shokupan (しょくパン).
The Japanese milk bread can be found in Japanese and Asian grocery stores. Alternatively, you can use the softest white bread you can find at supermarkets.
Another special ingredient that really makes Japanese egg sandwich stand out is the Japanese mayonnaise as it has an eggier flavour and it is slightly sweeter.
The Japanese mayonnaise is a bit more golden as it is made with just egg yolks while regular mayonnaise is made with whole eggs.
You can find the Japanese mayonnaise at supermarkets, Japanese and Asian grocery stores.
The Japanese egg sandwich is perfect for breakfast, lunch, afternoon tea and picnic. It is simple and easy to make.
3 - 4 eggs, depending on the size of the eggs you have
1/4 tsp salt
1/4 tsp sugar
2 tsp milk or cream
Coarsely ground black pepper
2 Tbsp Japanese mayonnaise
4 slices Japanese milk bread, crusts removed
1. Place the eggs in a saucepan and cover the eggs with enough water. Bring the water to boil. Once boiled, cook for around 11 minutes.
2. Transfer the eggs to iced water. Once the eggs are cooled completely, peel the egg shells.
3. Separate the yolks from the whites. Mash the yolks with a fork and chop the whites with a knife into 5mm cubes. This will give your egg salad some texture.
4. Season with salt, sugar, pepper and milk. Then add Japanese mayonnaise and mix well.
5. Spread the bread with butter and put on egg salad.
6. Cut the sandwich into half and enjoy.
The Brisbane Japanese Language and Culture School