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The Japanese version of the egg salad sandwich, the Tomago Sando is a classic snack in Japan — soft, savoury, and exploding with flavor. It’s very simple to make and helps reduce the amount of meat you eat while keeping your snack protein-rich.

Japanese Egg Sandwich

The Japanese version of the egg salad sandwich, the Tomago Sando is a classic snack in Japan — soft, savoury, and exploding with flavor. It's very simple to make and helps reduce the amount of meat you eat while keeping your snack protein-rich.

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Prep Time 10 d

Cook Time 10 d

Total Time 20 d

Course Snack

Cuisine Japanese

Servings

Calories 321 kcal

Equipment

Kettle

Ingredients

4 slices Japanese milk bread or white bread
3 eggs hardboiled
2 tbsp mayonnaise
Salt & pepper to taste optional

Instructions

Place eggs in a pot, add water, cover and bring to a boil over medium heat. Cook for 10-12 minutes.
Transfer eggs to iced water and let them cool before peeling and cutting into small pieces.
Add eggs, mayo, salt and pepper to a food processor and blend until smooth. Alternatively, mix in a large bowl for a chunky consistency.
Cut off crusts from bread slices and add the egg spread evenly.
Optional: add in sliced tomatoes or greens for some added nutrients.
Assemble sandwich and cut in half to serve.

Nutrition

Calories: 321kcalCarbohydrates: 25gProtein: 13gFat: 18gSaturated Fat: 4gCholesterol: 251mgSodium: 427mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 356IUCalcium: 167mgIron: 3mg

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