Tamago Sando – I remember devouring these simple egg sandwiches while living in Tokyo.
They’re sold at just about every convenience store in Japan – simple, delicious and best of all, light on the stomach.
My definition of easy, in-between meal.Korea is also addicted to tamago sando! You’ll find them being sold at most Paris Baguette shops (a very popular bakery chain in Korea) or at Starbuck locations in Seoul.
Last week, I had the chance to munch on these sandwiches when I went to drop Katie off at Seoul Station.
We picked up a few of these sandwiches right before her train and wolfed them down on the steps.
After the first few bites, we immediately knew we needed to create a recipe for this for our neighbors.
Over the weekend, I worked through a few batches – isolating the key flavor variables for an ultra-smooth, Tokyo style “Conbini” Tamago Sando.
Key flavor variables for Tamago Sando
For a creamy texture, we will grate boiled egg yolks though a sieve. The small shavings will fold smoothly right into the mayonnaise & honey mustard.
For a contrast in chewing texure, don’t grate the egg white. Instead, give those a rough coup with a knife. The larger white bits are nice to chew on.
If you have an Asian market in your area, I would highly recommend buying a Japanese brand of mayonnaise called Kewpie.
In contrast to American mayo, Kewpie is made without waiter and made with either apple or rice vinegar – rather than distilled vinegar. Furthermore, Japanese mayo is made with only egg yolks, rather than whole eggs.
This results in a thicker consistency – with a rich and slightly-sweet after taste. Or simpler put, it’s the best-tasting mayo!
For our egg salad, we’ll also add honey-mustard (as opposed to regular yellow mustard). This provides a touch of sweetness to the egg salad mix.
Don’t forget to buy some fresh, soft dinner rolls to hold the delicious egg salad. (No need to toast the rolls either – tastes better soft)
Note: If you plan to eat the sandwich later in the day, apply a small layer of butter onto both sides of the bun. This will help prevent the buns from soaking in the moisture from the egg salad mixture and turn soggy.
Alrighty, I hope you get the chance to make this at home! Your kids will especially love em’ – alongside a cup of juice or milk.
Note: This will be enough filling to fill 4 dinner rolls.
If you do end up making Tamago Sando, tag us on IG – we love seeing pictures of your dishes!
Daniel out! 🕺
- 4 Eggs
- Few pinches Salt
- Small drizzle of Vinegar
Egg Salad Mixture
- 3 pinches of Salt
- 1 teaspoon (!) Sugar
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Honey Mustard
- Few cracks of Black Pepper
- Few dab Butter (Optional)
- 4 Soft Dinner Rolls
- Small pinch of Parsley (Garnish, Optional)
- Fill a pot with water. Then add some salt (few pinches) and vinegar (drizzle). Bring the water up to a boil. Once it is boiling, use a soup ladle to carefully place in 4 eggs. Set a timer for 11 minutes.
- Drain the pot and place eggs in ice water. Or place under cold running water.
- Peel eggs. Then use a knife to carefully separate egg yolk from white.
- Carefully grate the egg yolk through a sieve. Use a spoon if you need to grate the leftover pieces.
- Then use a knife to roughly dice the egg whites into smaller chunks
Make Egg Salad
- Place the chopped egg whites into the bowl with the egg yolk shavings.
- Season the mixture with Salt (3 pinches), Sugar (1 teaspoon !), Mayonnaise (4 Tablespoons), Honey Mustard (1 Tablespoon), Black Pepper (few cracks). Mix everything together.
Make Egg Sando
- Cut dinner roll in half (but not all the way). Apply a small layer of Butter to both sides (to prevent the bun from getting soggy). Hold the split roll in one hand - like a clam (facing up). Then carefully stuff the dinner roll with the egg mixture.
- Optional: For garnish, sprinkle on some parsley to the open-faced sandwiches.
- Bon Appetit - enjoy ya'll!