by Karen Soo, Newsletter Editor

As I’m doing research for my upcoming trip to Japan, I keep hearing so many wonderful things about the famous Japanese egg salad sandwich, or Tamago Sando, which can be found at local 7-Eleven convenience stores all over Japan.

I’ve heard that this recipe comes pretty close to the delicious sandwiches sold in Japan!

Made with a creamy egg salad filling tucked between slices of soft white bread, the Japanese Egg Sandwich (Tamago Sando) is a timeless snack that can be found in convenience stores throughout Japan. The rich and creamy filling is bursting with delicious egg yolk flavor, while the shokupan bread is incredibly soft, fluffy, and pillowy.

I can’t wait to try one when I visit Japan!

Bon Appetite – Julia Child and Karen Soo share the same birthday.

For the Tamago Filling

  • 3 large eggs
  • 2 Tbsp Japanese Kewpie mayonnaise
  • 2 tsp milk
  • ¼ tsp sugar (for the classic konbini flavor; skip for a savory filling)
  • ¼ tsp Diamond Crystal kosher salt
  • 1/8 tsp freshly ground black pepper

For the Sandwich Assembly

  • 4 slices shokupan (Japanese milk bread) (sandwich thickness from an 8-slice square loaf; you can make homemade Shokupan)
  • salted butter

Instructions

  1. Gather all the ingredients.

To Make the Egg Salad

1. Put 3 large eggs (50 g each w/o shell) in a medium saucepan and add enough water to cover by 1 inch (2.5 cm). Bring it to a boil on medium heat. Once boiling, cook for 12 minutes.

2. Once it’s finished cooking, transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.

3. Transfer the peeled eggs to a bowl and mash with a fork. Try to mash the egg whites into small, same-sized pieces.

4. Add ¼ tsp sugar and ¼ tsp Diamond Crystal kosher salt to the eggs.

5. Add ⅛ tsp freshly ground black pepper and 2 tsp milk.

6. Add 2 Tbsp Japanese Kewpie mayonnaise and mix very well. Taste and sprinkle more salt and pepper, if needed.

To Assemble the Tamago Sando

1. Set out 4 slices shokupan (Japanese milk bread). Spread salted butter on top of each slice. For each sandwich, spread the egg salad on one of the slices.

2. Put the other slice of bread, buttered side down, on top of the egg salad. Place the sandwiches between two plates to compress slightly. Set aside for 5 minutes.

3. Cut the crusts off the bread. Tip: Don‘t throw away the crusts. Repurpose them to make Shokupan Crust Rusks. These crunchy, buttery snacks are so delicious! You can make them now or freeze those crust strips and make them later.

4. Cut the sandwiches in half. They‘re now ready to serve.

To Store

1. You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days