Ingredients
To create the authentic and delectable Tamago Sando experience, you’ll need just a few key ingredients. Quality is paramount here, as the simplicity of the recipe truly allows each component to shine. Here’s what you’ll need, with a brief explanation of why each ingredient is important:
- Shokupan (Japanese Milk Bread): This is the star of the show. Shokupan, also known as Japanese milk bread, is incredibly soft, fluffy, and slightly sweet. Its fine crumb and delicate texture are essential for the authentic Tamago Sando experience. Look for pre-sliced shokupan in Asian supermarkets or specialty bakeries. If you can’t find shokupan, use the softest white bread you can find, preferably a Pullman loaf or brioche style bread, sliced thick.
- Eggs: Fresh, high-quality eggs are crucial. They are the heart of the Tamago filling and their richness and flavor will significantly impact the final taste. Use large eggs for the best results.
- Japanese Mayonnaise (Kewpie): Kewpie mayonnaise is different from standard American mayonnaise. It’s made with egg yolks only (instead of whole eggs), and rice vinegar or apple cider vinegar, giving it a richer, tangier, and more umami-packed flavor. Kewpie is key to the authentic Tamago Sando taste. If you can’t find Kewpie, you can substitute with regular mayonnaise but consider adding a tiny pinch of MSG (optional) and a few drops of rice vinegar to mimic the umami and tang.
- Milk or Heavy Cream: A touch of milk or heavy cream adds richness and creaminess to the egg mixture, making it even more luxurious and custard-like. Heavy cream will result in a richer and more decadent filling, while milk provides a slightly lighter texture.
- Butter, softened: Unsalted butter is used to lightly butter the bread slices. This adds flavor and prevents the bread from becoming soggy when it comes into contact with the egg mixture.
- Salt and White Pepper: Simple seasonings, but essential for enhancing the flavor of the eggs. White pepper is preferred for its delicate flavor and to avoid black specks in the pale egg filling, but black pepper can be used in a pinch.
- Optional Ingredients for Flavor Enhancement:
- Dijon Mustard: A tiny touch of Dijon mustard can add a subtle tang and depth of flavor to the egg mixture. Use sparingly, as you don’t want to overpower the delicate egg flavor.
- Sugar: A pinch of sugar can balance the savory flavors and enhance the overall taste. It’s not traditional, but some recipes include a very small amount.
- Dashi Powder (optional): For an extra layer of umami, a tiny pinch of dashi powder (Japanese fish stock powder) can be added to the egg mixture. This is optional but adds a subtle depth of flavor.
Instructions
Creating the perfect Tamago Sando is all about technique and attention to detail. Follow these step-by-step instructions to achieve sandwich perfection:
- Hard Boil the Eggs: Start by gently placing the eggs in a saucepan and covering them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover it tightly, and let it sit for exactly 10 minutes for perfectly hard-boiled eggs with creamy yolks. This precise timing is crucial to avoid overcooking and rubbery yolks.
- Cool the Eggs and Peel: After 10 minutes, immediately transfer the eggs to an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Let them cool completely in the ice bath for at least 15 minutes. This makes them easier to peel. Once cooled, gently tap the eggs all over on a hard surface to crack the shells, then peel them under cold running water. The cold water helps to separate the shell from the egg white.
- Prepare the Egg Mixture: In a medium bowl, roughly chop the peeled hard-boiled eggs. You can use a knife or an egg slicer for this. The texture is a matter of preference – some prefer finely chopped eggs for a smoother filling, while others like slightly chunkier eggs for more texture. Add the Japanese mayonnaise (Kewpie), milk or heavy cream, salt, and white pepper to the bowl. If using, add a tiny pinch of Dijon mustard and/or dashi powder at this stage.
- Mix Gently: Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the egg mixture watery. You want the mixture to be creamy and slightly chunky, not completely smooth like egg salad. Taste and adjust seasoning if needed, adding a little more salt or pepper to your preference.
- Butter the Bread: Lightly butter one side of each slice of shokupan (or your chosen soft white bread) with softened butter. Buttering the bread helps to prevent sogginess and adds a layer of richness and flavor.
- Assemble the Tamago Sando: Take two slices of buttered bread and place them butter-side down on a clean surface. Generously spread half of the egg mixture evenly onto one slice of bread. Top with the other slice of bread, butter-side up.
- Press and Slice (Optional but Recommended): Gently press down on the sandwich to compress the filling slightly. This helps the sandwich hold together better and creates a more compact and aesthetically pleasing final product. Using a sharp, serrated knife, carefully trim off the crusts from all four sides of the sandwich. This is optional but traditional for Tamago Sando and enhances the delicate texture. Cut the sandwich in half diagonally or straight across. Cutting diagonally is more common for presentation.
- Serve Immediately or Chill: Tamago Sando is best enjoyed fresh, but it can also be made ahead and chilled for a few hours. If chilling, wrap the sandwiches tightly in plastic wrap to prevent the bread from drying out. Serve chilled or at room temperature. Garnish with a sprinkle of extra white pepper or a small sprig of parsley, if desired, for visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Sodium: 500
- Fat: 35
- Carbohydrates: 30
- Protein: 15