Konbi’s Japanese Egg Salad Sandwich: Tamago Sando Recipe · i am a food blog (2024)

FAQs

Why is Japanese egg sandwich so good? ›

What makes this sandwich so unique is the type of bread used. It is not ordinary sliced white bread! Traditionally, Japanese milk bread is used which is a super soft melt-in-your-mouth white bread. The slices are also a bit thicker because of how fluffy they are compared to normal white bread.

Tamago sando, or egg salad sandwich, is without a doubt one of the most popular sandwiches in Japan. If you've been to Japan, you might have tried one in a convenience store like 7-11, Lawson, or Family Mart. It is an iconic Japanese sandwich that everyone loves!

In short, you can use Kewpie mayo anywhere you'd use regular mayonnaise, to spread on sandwiches, to bind egg salad, chicken salad and potato salad, to make a filling for deviled eggs, as a base for creamy dips or for glossy marinades or dressings, particularly one destined for Caesar Salad.

Japanese Eggs(TAMAGO) can be eaten raw for up to three weeks

Japanese Eggs(TAMAGO) have a shelf life of 21 days, starting from the date the egg is produced. People from outside Japan probably think that this is a short period, however, this is actually the period during which the eggs can be eaten raw.

Apart from other health benefits, recent research studies on the effects of eggs on our health show that they can also support weight reduction. A boiled egg sandwich is a highly proteinaceous diet that assists in metabolism enhancement. Its thermic effects help your body digest and process all the nutrients faster.

If you use milk bread, you can store Japanese egg sandwiches in the fridge for up to 2 days. You can use an airtight container or plastic wraps to seal the sandwiches. Because the milk bread is very tender and has fine grains, it tends to maintain a nice fluffy texture even in the fridge.

Japanese egg sandwiches are a lot simpler in comparison to American ones. It skips all the extras like butter, ham, onion, bacon, dijon mustard, and so on, opting for just eggs and mayo. The kind of mayo you use is also important! Japanese egg sandwiches will always use kewpie mayo.

Japanese Eggs That Are Safe to Eat Raw

In other countries, eating eggs without cooking them is considered a bad idea, because of the risk of salmonella infection or other bacteria. In Japan, eggs are specially checked to make sure that they are safe to eat raw.

The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

What does Sando mean in Japan? ›

a sandwich; used especially of a Japanese-style sandwich.

The word “Tamago” actually means “egg” in Japanese, or “Tamagoyaki,” a Japanese omelet dish.

Add sugar and rice vinegar in a pinch to make Kewpie mayo with regular mayo. It will not be the same as it lacks the rich egg yolk flavors, but this is the closest substitution. For 1 cup of American mayonnaise (I use Best Foods/Hellmann's Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.

One of the most obviously foreign influences on Japanese food is mayonnaise. Japanese people put mayonnaise on a huge amount of foods. It's not just foreign foods that typically have mayonnaise in them, like sandwiches or potato salads; even traditionally Japanese foods aren't spared.

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

The demand for eggs in Japan is so high that the poultry population is almost equal to the human population of 120 million residents. With eggs that are farmed with strict standards and marked for taste, it's no wonder that eggs here are delicious, nutritious and a popular addition to many meals.

No eggs in the world are rated so high in quality as Japanese eggs. In Japan, there is strict hygiene management to prevent the spread of viruses, such as measures to prevent wild birds and small creatures from entering the hen coop, and thorough sanitization of staff as they enter and leave.

In Japan, extensive measures are taken to ensure that eggs are safe to eat raw, even without breaking the shell. For instance, highly advanced machines are used to clean the eggs, check their quality, sort them by size and package them.