Tamago Sando Recipe

Make the marinade

In a heatproof bowl or jar mix soy sauce, mirin, water and sugar until the sugar dissolves. Add sliced ginger if using. Let cool to room temperature.

Soft-boil the eggs

Bring a medium pot of water to a gentle boil. Using a spoon, lower 4 eggs into the water. Boil for 6 minutes for jammy yolks (5½–6½ minutes depending on size and altitude). While eggs cook, prepare an ice bath. When time is up, transfer eggs to the ice bath and chill for 5 minutes to stop cooking.

Peel and marinate

Gently crack and peel the cooled eggs. Place peeled eggs in the cooled marinade, ensuring they are mostly submerged (use a small dish to weigh them down if needed). Refrigerate for at least 2 hours, ideally 6–12 hours for deeper color and flavor. Remove eggs from marinade just before assembly. Reserve marinade for other uses or discard.

Hard-boil eggs for salad

Place 4 eggs in a small pot and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes. Peel and chop coarsely.

Make egg salad

In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, rice vinegar (or lemon juice), salt and 1/2 tsp black pepper. Fold gently until mostly combined but still slightly chunky. Stir in chopped scallion if using. Taste and adjust seasoning.

Prepare bread

If your shokupan is very fresh and soft, lightly toast slices for 20–30 seconds in a toaster or on a dry skillet to firm the crumb (optional). Spread about 1/2 tbs softened butter on one side of each slice to prevent sogginess.

Assemble Tamago Sando

Lay out 8 slices (makes 4 sandwiches). On 4 slices, evenly spread a generous layer (about 2 tbs) of egg salad. Slice the marinated soft-boiled eggs in half lengthwise and place one or two halves (depending on size) atop the egg salad on each sandwich. Sprinkle a little reserved black pepper and a pinch of shredded nori or furikake if using. Top with microgreens or baby lettuce if desired. Close sandwiches with remaining bread slices, butter side down.

Trim and serve

Using a sharp knife, trim the crusts if desired and slice sandwiches in half or into thirds for tapas-style servings. Serve immediately. If making ahead, keep assembled sandwiches wrapped tightly in plastic wrap and refrigerate up to 4 hours to preserve texture; avoid longer storage to prevent sogginess from the egg salad.