Japanese Tamago Sando

Japanese Tamago Sando. A popular Japanese egg sandwich that you can find in convenience stores. This soft brioche egg salad sandwich is light, soft and fluffy all through out. Great for lunch or a snack.

This is very similar to the Japanese 7-11 egg sandwich which looks like this.

This tamago sando recipe is very easy! It's really your classic egg salad sandwich using Japanese mayo and brioche buns. However, there is a simple technique to getting the egg salad very fluffy, soft and yellow. I will teach you how below.

The egg salad can be stored in an air tight container and can last up to 4 days. Just store it separately from your bread. You can make these little sandwiches in advance, but I would really recommend consuming within the same day.

What is a Japanese egg sandwich?

It's essentially a soft egg salad made with hard boiled eggs and Japanese mayo, salt and pepper sandwiched between two fluffy pieces of milk bread.

Can I use normal bread for this egg salad sandwich?

You definitely can. My recommendation is opt for the soft fluffy kind as it really elevates the taste of the egg salad to the next level.

Where can I find brioche bread?

Any western grocer will have them in their bakery section. I'm using the mini versions.

Can I add veggies to this egg salad?

You may but it will weigh down the texture of the egg salad, so it may not be as fluffy. If you really want to, I would suggest adding scallions, celery and carrots all diced finely.

Other recipes you may like!

JAPANESE EGG SANDWICH
PICKLE TUNA EGG SALAD SANDWICH RECIPE
SHRIMP SALAD SANDWICH

For this recipe

You will need the following japanese egg sandwich ingredients:

6 eggs, hardboiled
12 tbsp Japanese mayo
Pinch of salt
Pinch of black pepper
6 mini brioche buns

Optional: Dried parsley

How to make this Japanese egg sandwich recipe

Boil your eggs for 11 minutes covered. Once boiled, transfer to an ice bathe. Crack and peel them.

Carefully slice the egg whites open to gently removing all the yolks. Separate your egg yolks from the whites.

Place the egg yolks into a fine sieve set over a mixing bowl. Use the back of a spoon to push the egg through the sieve until your egg yolks look finely grated. Make sure to scrape the back of the sieve for more egg yolk.

Place your egg whites on a chopping board and finely dice them.

Pour the finely grated egg yolk into the egg whites.

Add Japanese mayo, salt and black pepper.

Using a spatula, gently fold the ingredients until well combined.

Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley. Enjoy!

Give it a try!

Well I hope you give my Japanese Tamago Sando recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this Japanese fluffy egg sandwich, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my easy Japanese egg sandwich, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Tamago Sando (Japanese Egg Sandwich) (30-min. Recipe)

christieathome

Japanese Tomago Sando. A popular Japanese egg sandwich that you can find in convenience stores. This soft brioche egg salad sandwich is light, soft and fluffy all through out. Great for lunch or a snack.

5 from 4 votes

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Prep Time 19 mins

Cook Time 11 mins

Total Time 30 mins

Course lunch, Snack

Cuisine Japanese, korean

Servings 6 mini sandwiches

Calories 63 kcal

Ingredients

  

1x2x3x

• 6 eggs hardboiled
• 12 tbsp Japanese mayo
• Pinch of salt
• Pinch of black pepper
• 6 mini brioche buns
• Optional: Dried parsley

Instructions

 

• Boil your eggs for 11 minutes covered. Once boiled, transfer to an ice bathe. Crack and peel them.
  
• Carefully slice the egg whites open to gently removing all the yolks. Separate your egg yolks from the whites.
  
• Place the egg yolks into a fine sieve set over a mixing bowl.
  
• Use the back of a spoon to push the egg through the sieve until your egg yolks look finely grated. Make sure to scrape the back of the sieve for more egg yolk.
  
• Place your egg whites on a chopping board and finely dice them.
  
• Pour the finely grated egg yolk into the egg whites.
  
• Add Japanese mayo, salt and black pepper to your eggs.
  
• Using a spatula, gently fold the ingredients until well combined.
  
• Cut your brioche buns into half about 90% of the way.
  
• Spoon your egg salad into the bun. Garnish with dried parsley.
  

Suggest Equipment & Products

Fine sieve

Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!

Notes

Adapted from Future Neighbour

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Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

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