Egg Sandwich
Japanese egg sandwiches, or “Tamago Sando”, are a beloved type of sandwich in Japan known for their simplicity and deliciousness. They typically consist of soft and fluffy bread (often crustless) filled with a creamy egg salad made from mashed boiled eggs, mayonnaise, and sometimes a hint of mustard or seasoning.
Tamago sando is popular as a quick snack, a bento item, or even a light meal, and it has gained international recognition for its unique taste and texture. It’s a perfect representation of Japan’s ability to elevate simple dishes into something special!
I will introduce two types of Tamago Sando: Japanese omelette-style and tamago salad-style. Which one do you like?
Ingredients (2 servings):
Japanese omelette style:
2 Egg
1/5 Cup (40ml) Dashi soup stock
A few pinch Salt
White pepper, as needed
Canola oil, as needed
2 slice Shoku-pan
2 Tbsp Mayonnaise
1 tsp Japanese mustard
Egg salad style:
2 Egg
3 Tbsp Mayonnaise
1 pinch Salt
White pepper, as needed
Canola oil, as needed
2 Roll bread
Directions:
Japanese omelette style:
1. Put egg, dashi, salt and pepper in a bowl. Stir them.
2. Heat the pan with medium heat and put canola oil.
3. Pour the egg mixture and stir quickly to make half-cooked scrambled egg.
4. Put aluminum foil over the pan. Wait for 2 minutes with low heat.
5. Take out the aluminum. Cut into two and move on the kitchen paper to take off excess juice.
6. Put mayonnaise and mustard over the breads.
7. Combine two omelette and put on a bread. Put other bread on top.
8. Cut off the bread crusts. Cut into 4 pieces. Done!
Egg salad style:
1. Put eggs in a water and bring to a boil for 11 minutes total.
2. Remove the eggs from a pot and put them in water. Then, peel the egg shell.
3. Put eggs in a bowl and add mayonnaise, salt and white pepper. Then, mix well until it gets small chunks.
4. Make a shallow cut on the bread. Then, put egg salad between the bread.
Related Video :
YUCa’s Tips :
1. Prepare Japanese omelette pan or square shape container.
2. Make half-cooked scrambled egg and quickly cover the pan with the aluminum foil.
3. Control the heat and steaming time to make a fluffy Japanese omelette.
Note : This recipe was first submitted in Dec 31, 2020 and resubmitted in Jan 26, 2025 to reflect recipe revisions and additional photos.
