Breakfast
How to Make Easy Japanese Egg Sandwich Recipe (Tamago Sando)
The Japanese Egg Sandwich is a beloved Japanese sandwich that has been enjoyed for generations. This simple yet flavorful sandwich starts with a fluffy and lightly sweetened omelet topped with sliced cucumber and shiso leaf between slices of soft white bread. The harmony between the sweet egg and the fresh vegetable flavors is what makes Tamago Sando so iconic.
The key to a great Tamago Sando is cooking the egg just right to achieve that soft, almost custard-like texture. Fresh ingredients like the shiso leaf also add wonderful aroma. Compared to typical egg sandwiches, Tamago Sando stands out for its airy egg and the Japanese flair from shiso.
This sandwich may seem deceptively easy to make, but there are a few tricks to perfecting the omelet and assembly. Read on to learn the secrets behind this Japanese classic.
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Ingredients You’ll Need
To make an authentic Japanese Egg Sandwich, you’ll need just a handful of ingredients:
- Eggs – The star of the show! Use the freshest eggs possible for the best texture. Chicken eggs are traditional.
- Sugar – Just a pinch of sugar in the egg mixture lends sweetness.
- Salt and pepper – Season the eggs lightly.
- Dashi stock – Adds savory umami flavor to the eggs. You can substitute with water.
- Mirin – A touch of this sweet rice wine brings out the egg flavor. Optional.
- Vegetable oil – For cooking the omelet. A neutral, high smoke point oil works best.
- White bread – Soft and fluffy shokupan or milk bread is traditional.
- Cucumber – Thinly sliced for crunch.
- Shiso leaves – Adds Japanese herb flavor. Substitute with basil.
- Mayonnaise – Optional, for extra richness.
Other tasty add-ins:
- Sliced ham
- Avocado
- Tomato
- Lettuce
- Cheese
- Fried shallots
How to Make Japanese Egg Sandwich
The fluffier and more delicately cooked the egg is, the better the sandwich tastes. Here are tips for making the perfect Tamago Sando omelet:
- Use chopsticks to beat eggs just until blended, about 10 seconds. Overmixing causes eggs to be dense and rubbery.
- Add just a pinch of sugar as you beat the eggs. This enhances the sweetness.
- Cook over medium-low heat. This prevents the eggs from browning too quickly.
- Use a small nonstick skillet so the egg cooks evenly. An 8-inch pan is ideal.
- Coat the pan with a thin layer of oil. Too much oil makes the omelet greasy.
- Spread the egg out evenly as soon as it’s added to the pan. Tilt and lift the pan to coat bottom.
- When the egg is still a bit runny on top, roll up one side using chopsticks or a spatula.
- Flip onto a plate and roll again to create a tight log shape.
- Cook just until set, while the inside remains soft and moist. Don’t overcook.
Assembling the Japanese Egg Sandwich (Tamago Sando)
Now that the omelet is ready, it’s time to transform it into the perfect sandwich:
- Let the omelet cool for 5 minutes before slicing to prevent crumbling.
- Use a very sharp knife to slice the omelet into 1/4-inch rounds. More slices gives you more layers.
- Aim for 3 to 4 slices per sandwich. Too many slices may cause the sandwich to fall apart.
- Spread mayo lightly on one slice of bread, if desired for extra moisture and flavor.
- Layer the ingredients evenly: Bread, cucumber, omelet slices, shiso leaf, bread.
- Add any other desired vegetables or fillings.
- Cut in half on the diagonal to reveal the colorful layers.
- Secure with toothpicks if needed to keep sandwich together.
Serving and Enjoying
The Tamago Sando is a breakfast staple, but it also makes an easy lunch or dinner. Some tips:
- Best when served freshly made and eaten right away while the bread is still soft.
- Goes perfectly with miso soup and rice for breakfast.
- For lunch or dinner, serve with salad, pickles, or fried foods.
- Customize your sandwich with more Japanese flavors like umeboshi (pickled plum), takuan (pickled radish), or yuzu kosho (citrus pepper condiment).
- Pack in a bento box for an on-the-go meal.
Conclusion: Japanese Egg Sandwich
With its sweet and fluffy egg contrasted by crunchy vegetables between airy bread, the Tamago Sando is a beloved staple of Japanese home cooking. The secret is in perfecting the omelet texture and stacking the sandwich with care. Part of Tamago Sando’s enduring popularity comes from its sheer simplicity that highlights high quality ingredients. This sandwich makes for a delicious anytime meal that’s easy to customize. With just a few tips on technique, you can master this Japanese classic at home. Give Tamago Sando a try – it’s sure to become a favorite.
Ingredients
- Eggs: Use high-quality eggs for the best flavor and texture (typically 2-3 eggs).
- Milk or Water: A splash of milk or water is added to the eggs for a smoother texture (typically 1-2 tablespoons).
- Bread: Shokupan (Japanese milk bread) is the traditional choice, but any soft white bread can be used (typically 2 slices).
- Mayonnaise: Japanese mayonnaise (Kewpie mayo) is preferred for its creamier texture and tangy flavor, but regular mayonnaise can work too (typically 1-2 tablespoons).
- Optional:
- Sugar: A pinch of sugar can be added to the eggs for a slightly sweet flavor (optional).
- Salt: A pinch of salt can be added to the eggs for additional flavor (optional).
- Mirin (Optional): A touch of mirin (sweet rice wine) can enhance the flavor of the eggs (optional, ½ teaspoon).
- Soy Sauce (Optional): A few drops of soy sauce can add a hint of savory flavor (optional, a few drops).
- Butter (Optional): Softened butter can be spread on the bread for added richness (optional, 1-2 tablespoons).
- Nori (Optional): A sheet of toasted nori seaweed can be wrapped around the sandwich for a different presentation (optional, 1 sheet).
Instructions
- Whisk the Eggs: In a small bowl, whisk together the eggs, milk (or water), sugar (optional), salt (optional), mirin (optional), and soy sauce (optional).
- Prepare the Pan: Heat a non-stick pan over medium-low heat. If using butter (optional), melt a pat of butter in the pan.
- Cook the Eggs: Pour the egg mixture into the pan. Tilt the pan to spread the eggs evenly into a thin layer. As the edges begin to set, gently use a rubber spatula to push the cooked egg towards the center of the pan. Tilt the pan again to allow the runny egg to fill the gaps.
- Fold the Eggs: Once the eggs are mostly cooked through, but still slightly wet on top, use your spatula to gently fold the omelette in half or thirds. Let it cook for another 10-20 seconds to set completely.
- Transfer and Cool: Transfer the cooked egg omelette to a plate and let it cool slightly. You can cool it completely at room temperature or speed up the process by placing it in the refrigerator for 10-15 minutes (optional). This will make the eggs easier to cut and assemble.
- Prepare the Bread: If using butter (optional), spread softened butter on both slices of bread.
- Cut the Eggs: Once cool, cut the egg omelette into strips or squares, depending on your preference.
- Assemble the Sandwich: Place the egg slices on one slice of bread. Spread mayonnaise on top of the eggs. Add another slice of bread on top, buttered side facing inwards.
- Cut and Serve: Cut the sandwich in half (or thirds) and enjoy immediately.
Notes
- Cooking the Eggs: Use low heat to ensure the eggs cook evenly and don't brown too quickly.
- Folding Technique: Don't worry about creating a perfect omelette fold. The focus is on having a thin, evenly cooked layer of eggs.
- Cooling the Eggs: Chilled eggs are easier to cut for a neater presentation, but the sandwich is delicious warm as well.
- Bread Options: While shokupan is traditional, any soft white bread you prefer can work.
- Mayonnaise: Kewpie mayonnaise has a tangier and creamier texture that complements the eggs well. You can use regular mayonnaise if unavailable.
- Variations: You can add a layer of thinly sliced ham or other fillings to your tamago sando for extra flavor and protein.
- Nori Wrap (Optional): Toast a sheet of nori seaweed briefly over a low flame. Wrap the assembled sandwich with the nori seaweed for a fun presentation, especially for packed lunches.
Nutrition Facts
Japanese Egg Sandwich Recipe (Tamago Sando)
Serves: 1-2 servings
|
Amount Per Serving: 1 sandwich
|
||
|---|---|---|
| Calories | 350-500 | |
| % Daily Value* | ||
| Total Fat 10-20g | 15.4% | |
| Saturated Fat 3-6g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 180-200mg | 60% | |
| Sodium 250-400mg | 10.4% | |
| Total Carbohydrate 30-45g | 10% | |
| Dietary Fiber 1-2g | 4% | |
| Sugars 2-5g | ||
| Protein 12-15g | ||
| Vitamin A 200-300 IU | Vitamin C Trace | |
| Calcium 50-100mg | Iron 2-3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
