15 min · 1 serving · @Christie at Home
Creamy Japanese Tamago Sando
Soft milk bread filled with a rich, creamy Japanese-style egg salad for the perfect handheld bite.
Nutrition per serving
- 420 kcal
- 15 g protein
- 38 g carbs
- 24 g fat
Ingredients
- 3 eggs
- 2 slices Japanese milk bread (shokupan)
- 2 tbsp Japanese mayonnaise (Kewpie)
- ½ tsp sugar
- ¼ tsp salt
- 1 pinch black pepper
- 1 tsp softened butter
Steps
- Bring a pot of water to a boil and gently add the eggs; boil for 10-11 minutes for a fully cooked yolk.
- Transfer eggs to an ice bath to cool, then peel.
- Roughly chop the eggs and place in a bowl.
- Add Kewpie mayonnaise, sugar, salt, and pepper, mixing until creamy but slightly chunky.
- Spread softened butter on one side of each bread slice.
- Pile the egg salad generously onto one slice of bread.
- Top with the second slice, buttered side facing in, and press gently.
- Trim the crusts if desired, then slice in half to serve.
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