The Japanese Egg Sandwich, or tamago sando, is a delightful comfort food that showcases the simplicity and elegance of Japanese cuisine. This delectable sandwich features a creamy egg filling nestled between slices of fluffy Japanese bread. Perfect for a quick lunch or a satisfying brunch, the Japanese Egg Sandwich is loved for its umami taste and soft texture.
Ingredients
Scale:
4 large eggs
2 tablespoons mayonnaise (preferably Japanese mayo for a richer flavor; Kewpie is highly recommended)
1 teaspoon Dijon mustard (optional)
Salt to taste
Freshly cracked black pepper to taste
4 slices of fluffy Japanese bread (shokupan) or soft white bread
Butter (for spreading on the bread, optional)
Instructions
Cook the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit for 12 minutes for hard-boiled eggs, or 6-8 minutes for soft-boiled eggs.
Cool the Eggs: Transfer the eggs to a bowl of ice water to stop the cooking process. Allow them to cool for at least 5 minutes.
Peel the Eggs: Crack and peel the eggs under cold running water.
Make the Egg Filling: Chop the peeled eggs into small pieces and mix with mayonnaise, Dijon mustard, salt, and black pepper until creamy but still chunky.
Prepare the Bread: Lightly butter one side of each slice of Japanese bread.
Assemble the Sandwich: Spoon the egg filling onto the unbuttered side of two slices of bread and top with remaining slices.
Toast the Sandwiches (Optional): Grill the sandwiches in a non-stick skillet over medium heat for about 3-4 minutes on each side until golden brown.
Slice and Serve: Cut the sandwiches diagonally into halves or quarters and serve immediately.
