Name: Japanese Egg Salad Sandwiches (Tamago Sando)
Prep time: PT-490683H16M13S
Cook time: PT-490683H16M13S
Total time: PT-490683H16M13S
Yield: 3
Cuisine: Japanese
Ingredients: 4 large eggs; 3 tbsp. mayonnaise (Kewpie mayonnaise*); 2 tsp. sriracha mayonnaise; 1 tbsp. heavy cream; salt, pepper; 1 tbsp. chives, chopped (optional); 6 slices of Shokupan bread or toast

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Well well well… all you can see now are these delicious Egg Salad Sandwiches aka. Tamago Sando – but there was actually a different plan for this post today. If everything had gone the way it should have, there would be a little travel blog post or at least a preview of a travel blog post here now. The sandwiches would have been the snack on the side along with the story… but life sucks sometimes. There is no other way to say it ;P

Japanese Egg Salad Sandwiches (Tamago Sando) | Bake to the roots

Last week I already wrote a bit about what should have happened this week and the previous one. This June would have been a month full of traveling all over Asia. I would have gone to Bangkok first for several days, then Korea for a week and last but not least Japan… I wanted to visit Japan and especially to Tokyo for a very long time, but it never worked out so far. Unfortunately, this time it did not work out either ;) Instead of the usual reasons “no time” or “no money” it was a global pandemic that kept me from visiting Asia. I have to admit, that the reason this time is a valid one. And also not my fault ;)

Well… Japan is not going to make a run for it nor going to sink into the ocean anytime soon. If they are not blowing themselves up in a nuclear meltdown again (knock on wood!), the chances are pretty good we can try it again next year or the following one. Let’s just hope for the best…

Anyway. If everything went as planned, I’d be probably sitting in a funny and colorful coffee shop in Shibuya uploading some travel pictures and eating a Tamago Sando. I’ve heard the Japanese like those sandwiches a lot. Unfortunately, I can’t tell from my own experience, because I’m not really sitting in a funny coffee shop in Japan ;)

Very well then. Of course, I made the sandwiches some time ago, otherwise, I wouldn’t have been able to show them here during my (planned) vacation. So you are looking at old bread basically ;) The sandwiches were delicious though. The difference to a regular sandwich with egg salad is probably the Japanese mayonnaise aka. Kewpie mayonnaise. You need that to make a “real” Tamago Sando ;) You should be able to get it in any Asian supermarket – besides Sriracha sauce that’s what almost every store is selling…

Well. Maybe you have some ideas for typical Japanese snacks and sweets and can tell me something about them. I would love to make some more typical desserts from Japan so I can stop complaining and whining about my crushed holiday dreams ;P

INGREDIENTS / ZUTATEN

(3 sandwiches)

4 large eggs
3 tbsp. mayonnaise (Kewpie mayonnaise*)
2 tsp. sriracha mayonnaise
1 tbsp. heavy cream
salt, pepper
1 tbsp. chives, chopped (optional)
6 slices of Shokupan bread or toast

(3 Sandwiches)

4 Eier (L)
3 EL Mayonnaise (Kewpie Mayonnaise*)
2 TL Sriracha Mayonnaise
1 EL Sahne
Salz, Pfeffer
1 EL Schnittlauch, gehackt (optional)
6 Scheiben Shokupan Brot oder Toast

Easy Japanese Shokupan Bread | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Bring a pot of water to a boil, add the eggs and let cook until hard – between 10-12 minutes depending on the size. Take out of the pot and cool down immediately in a bowl with cold (ice) water. Let cool down completely.

2. Peel the cooled eggs and separate the egg yolks from the egg whites. Add the yolks to a small bowl, chop the egg whites and set aside. Mash the egg yolks with a fork, add the mayonnaise, sriracha mayonnaise, and heavy cream and mix until smooth. Season with salt and pepper. Add the chopped egg whites and mix in.

3. To make the sandwiches add 1/3 of the egg salad on a slice of bread, sprinkle with some chopped chives (optional). Add the second slice of bread on top and press together. Cut off the crusts and slice diagonally before serving.

1. Einen Topf mit Wasser zum Kochen bringen, die Eier dazugeben und hart kochen – für etwa 10-12 Minuten je nach Größe der Eier. Aus dem Topf nehmen und sofort abschrecken. Komplett abkühlen lassen.

2. Die Eier schälen und das Eigelb vom Eiweiß trennen. Das Eigelb in eine kleine Schüssel geben und das Eiweiß grob hacken. Das Eigelb mit einer Gabel zerdrücken, die Mayonnaise, die Sriracha Mayonnaise und Sahne dazugeben und glatt rühren. Mit Salz und Pfeffer würzen. Das gehackte Eiweiß zur Schüssel dazugeben und alles verrühren.

3. Für die Sandwiches etwa 1/3 des Eiersalats auf einer Brotscheibe verteilen, mit etwas gehacktem Schnittlauch bestreuen (optional) und dann eine zweite Brotscheibe auflegen und zusammendrücken. Die Brotkrusten abschneiden und zum Servieren diagonal halbieren.

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Here is a version of the recipe you can print easily.

Japanese Egg Salad Sandwiches (Tamago Sando)

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Author: Bake to the roots
Prep Time: 10m
Cook Time: 10m
Total Time: 30m
Yield: 3 1x
Category: Sandwiches
Cuisine: Japanese

Print Recipe

Description

Easy peasy snack – Japanese Egg Salad Sandwiches are a great compagnion for lunch or if you need a snack on the go!

Ingredients

4 large eggs

3 tbsp. mayonnaise (Kewpie mayonnaise*)

2 tsp. sriracha mayonnaise

1 tbsp. heavy cream

salt, pepper

1 tbsp. chives, chopped (optional)

6 slices of Shokupan bread or toast

Cook Mode Prevent your screen from going dark

Instructions

Notes

Enjoy layering!

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