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Japanese Egg Sandwich (Tamago Sando)
A thick Japanese convenience store-style egg salad sandwich, packed generously between soft, fluffy slices of milk bread.
Ingredients
Instructions
Boil eggs 10–11 minutes. Peel and cool.
Mash eggs with Kewpie mayo and mustard until smooth with some texture.
Season with salt and white pepper.
Spread generously on one side of each slice.
Sandwich together.
Wrap tightly in cling film.
Refrigerate 10 minutes to set.
Unwrap and cut cleanly in half.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
