Japanese Egg Salad Sandwich (Tamago Sando) – A classic recipe for Japanese Egg Salad Sandwich (Tamago Sando) with Japanese Milk Bread Buns
Perfect for High Tea, Picnics and Lunchtime Snacks
To celebrate Golden Week in Japan, which runs from late April to the 6th May, I’ve recreated a classic Japanese Egg Salad sandwich, Tamago Sando.
Made with eggs, which are separated, Kewpie which is a brand of Japanese mayonnaise, and salt & pepper.
These are traditionally served in Japanese Milk bread or fluffly milk buns, called Shokupan.
Its unique, stretchy and fluffy texture is achieved using techniques like tangzhong (a cooked flour paste) or yudane (a hot water roux)
Japanese mayonnaise is made with egg yolks, which gives it a rich taste and yellow colour, as well as MSG sometimes too.
If you can’t source Japanese mayonnaise, you can substitute it with normal mayonnaise with a splash of rice wine vinegar and an extra teaspoon of sugar.
I served these Tamago Sandos on Burleigh Pink and Blue Asiatic Pheasants, with flowers and blossom from our cottage garden.
You can see a large collection of recipes which I have created for Burleigh here: Burleigh Blog
I hope you enjoy this Japanese Egg Salad Sandwich (Tamago Sando) recipe if you make it, Karen
Culinary Notes and Shopping List
- 10 large free-range eggs, hard boiled
- 4 heaped tablespoons Japanese mayonnaise
- 1 teaspoon caster sugar
- Salt and freshly ground black pepper
- 8 slices of Japanese milk bread or 4 Japanese milk bread rolls
- If you can’t source Japanese mayonnaise, you can substitute it with normal mayonnaise with a splash of rice wine vinegar and an extra teaspoon of sugar.
- I sourced my Japanese milk bread and milk buns from M & S, and Waitrose, in the UK
- Recipe for Japanese Milk Bread: Hokkaido milk bread
- And buns here: Milk buns
More Sandwich Recipes
- Old-Fashioned Tinned Salmon Sandwiches
- “Poor Man’s Bread” – Victorian Watercress Tea Sandwiches
- Three Classic British Sandwiches
- Cheese Savoury Sandwich Filling
- The Queen’s Royal Jam Pennies (Jam Sandwiches)
- Copycat Heinz Sandwich Spread
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Japanese Egg Salad Sandwich (Tamago Sando) Recipe
Japanese Egg Salad Sandwich (Tamago Sando)
To celebrate Golden Week in Japan, which runs from late April to the 6th May, I’ve recreated a classic Japanese Egg Salad sandwich, Tamago Sando.
Made with eggs, which are separated, Kewpie which is a brand of Japanese mayonnaise, and salt & pepper.
These are traditionally served in Japanese Milk bread or fluffly milk buns, called Shokupan.
Its unique, stretchy and fluffy texture is achieved using techniques like tangzhong (a cooked flour paste) or yudane (a hot water roux)
Japanese mayonnaise is made with egg yolks, which gives it a rich taste and yellow colour, as well as MSG sometimes too.
If you can’t source Japanese mayonnaise, you can substitute it with normal mayonnaise with a splash of rice wine vinegar and an extra teaspoon of sugar.
I served these Tamago Sandos on Burleigh Pink and Blue Asiatic Pheasants, with flowers and blossom from our cottage garden.
You can see a large collection of recipes which I have created for Burleigh here: Burleigh Blog
I hope you enjoy this Japanese Egg Salad Sandwich (Tamago Sando) recipe if you make it, Karen
Ingredients
- 10 large free-range eggs, hard boiled
- 4 heaped tablespoons Japanese mayonnaise
- 1 teaspoon caster sugar
- Salt and freshly ground black pepper
- 8 slices of Japanese milk bread or 4 Japanese milk bread rolls
Instructions
1. Peel the cooled boiled eggs.
2. Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.
3. Mix egg yolks with the sugar, salt and black pepper to season, then add the Japanese mayonnaise and gently mix until everything is smooth and creamy.
4. Chop the egg whites into small pieces and gently fold them in with the creamy egg yolk mixture.
5. Spoon the egg salad between two pieces of bread or a bread roll and serve cut in half.
Notes
If you can’t source Japanese mayonnaise, you can substitute it with normal mayonnaise with a splash of rice wine vinegar and an extra teaspoon of sugar.
I sourced my Japanese milk bread and milk buns from M & S, and Waitrose, in the UK
Recipe for Japanese Milk Bread: Hokkaido milk bread
And buns here: Milk buns
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 325Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 484mgSodium 290mgCarbohydrates 8gFiber 0gSugar 3gProtein 17g
English Cottage Garden Flowers in Burleigh
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