Tamago Sando (Japanese Egg Sandwich)

Fluffy Japanese milk bread filled with a creamy and subtly sweet egg salad. A popular and comforting breakfast or lunch option.

Prep Time

20 minutes

Total Time

55 minutes

Calories

680 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.95/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Salad•Bread

Cuisine:

Japanese

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

250gBread Flour(High protein content is important for structure.)

£0.30

30gGranulated Sugar

£0.03

5gSalt

5gInstant Dry Yeast

£0.15

100mlMilk(Lukewarm)

£0.10

50mlHeavy Cream

£0.30

1Egg(Large)

£0.30

30gUnsalted Butter(Softened)

£0.25

6Eggs(Large)

£1.80

6tbspJapanese Mayonnaise(Kewpie is preferred for its rich flavor.)

£0.50

2tbspWhole Milk

£0.02

1tspGranulated Sugar

£0.03

0.3tspSalt(Or to taste.)

PinchBlack Pepper(Freshly ground, to taste.)

0.5tspEnglish Mustard(Optional)

£0.02

Total Cost

£3.80

£0.95 per serving

Instructions

1.
**Make the Milk Bread Dough:** In a large bowl, combine bread flour, sugar, salt, and instant dry yeast. Mix well.
2.
In a separate bowl, whisk together lukewarm milk, heavy cream, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
3.
Add the softened butter to the dough and knead until smooth and elastic. This can be done by hand (about 10-15 minutes) or with a stand mixer (about 8-10 minutes).
4.
Cover the dough with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
5.
**Shape and Bake the Bread:** Preheat oven to 350°F (175°C).
6.
Punch down the risen dough and divide it into four equal portions.
7.
Roll each portion into an oval shape, then fold it in half lengthwise. Roll it up tightly from one end to the other.
8.
Place the rolls in a greased 9x5 inch loaf pan, seam-side down. Cover with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
9.
Bake for 30-35 minutes, or until golden brown on top. If the top starts to brown too quickly, cover it loosely with foil.
10.
Let the bread cool completely in the pan before slicing.
11.
**Make the Egg Salad:** Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 10 minutes. Cool eggs in ice water, peel, and dry.
12.
Roughly chop the hard-boiled eggs and place them in a mixing bowl.
13.
Add the Japanese mayonnaise, milk, sugar, salt, pepper, and mustard (if using) to the eggs. Gently mix until combined. Be careful not to overmix, you want the eggs to remain slightly chunky.
14.
**Assemble the Sandwich:** Cut thick slices of the cooled milk bread. Spread a generous amount of egg salad on one slice of bread, and top with another slice.
15.
Gently press the sandwich together. You can trim the crusts if desired.
16.
Cut the sandwich in half and serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (180g)

680 kcal / 2845 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Use high-quality Japanese mayonnaise (Kewpie) for the best flavor.

Don't overmix the egg salad, as it will become mushy.

If you don't have a loaf pan, you can bake the rolls on a baking sheet.

For a richer bread, use a Tangzhong method. Google Tangzhong milk bread for detailed instructions.

The crusts can be reserved and made into croutons or bread crumbs

For easier slicing, chill the milk bread loaf before assembling.

Cooking Equipment

Oven

Stovetop

Large Mixing Bowl

Whisk

Plastic Wrap

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use high-quality Japanese mayonnaise (Kewpie) for the best flavor.

Don't overmix the egg salad, as it will become mushy.

If you don't have a loaf pan, you can bake the rolls on a baking sheet.

For a richer bread, use a Tangzhong method. Google Tangzhong milk bread for detailed instructions.

The crusts can be reserved and made into croutons or bread crumbs

For easier slicing, chill the milk bread loaf before assembling.

Tamago Sando (Japanese Egg Sandwich)

Ingredients

Instructions