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Japanese Egg Sandwich

Japanese version of the egg salad sandwich, the Tomago Sando is a classic snack in Japan — soft, savoury and exploding with flavour. It’s very simple to make and helps reduce the amount of meat you eat while keeping your snack protein-rich.
Prep Time 10 d
Cook Time 10 d
Total Time 20 d
Course Snack
Cuisine Japanese
Servings 2

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.
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