Japanese Egg Sandwich (Tamago Sando)
A thick Japanese convenience store-style egg salad sandwich, packed generously between soft, fluffy slices of milk bread.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Fusion
vegetarian
Ingredients
8 slicesJapanese milk bread (shokupan) or brioche, crusts removed
6eggs, hard-boiled
4 tbspJapanese mayonnaise (Kewpie)
1 tspDijon mustard
salt and white pepperto taste
Instructions
1
Boil eggs 10–11 minutes. Peel and cool.
2
Mash eggs with Kewpie mayo and mustard until smooth with some texture.
3
Season with salt and white pepper.
4
Spread generously on one side of each slice.
5
Sandwich together.
6
Wrap tightly in cling film.
7
Refrigerate 10 minutes to set.
8
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.
Calories
108
Protein
9.5g
Fat
7.2g
Carbs
0.6g
Fiber
0g
Sodium
120mg
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