Tamago Sando (Japanese Egg Sandwich)

35g bread flour

175ml water

3 eggs

Bread Dough

500g bread flour

50g caster sugar

10g sea salt

7g instant dried yeast

200ml lukewarm milk

60g unsalted butter, softened

The Seasoning

3 spring onions, finely chopped

1 teaspoon apple cider vinegar

4 tablespoons Kewpie mayonnaise

½ teaspoon sea salt

¼ teaspoon ground white pepper

1 teaspoon Dijon mustard

PREPARATION

COOKING

1. To make the tangzhong, whisk the bread flour and water together in a small saucepan. Cook over a medium heat, whisking constantly for 2–3 minutes, until a thick, smooth paste forms. Transfer to a bowl and allow it to cool completely. Meanwhile, combine the bread flour, sugar, salt and yeast in the bowl of a stand mixer. Add the lukewarm milk and cooled tangzhong, kneading with a dough hook until the dough starts to come together before gradually incorporating the softened butter. Continue kneading for about 10 minutes, until smooth and elastic. Cover and leave to prove in a warm place for about 2 hours, or until doubled in size.

2. Knock back the dough and divide it into 3 equal portions (about 250–260g each).

3. Roll each portion into a rectangle, fold it into thirds, then roll it into a tight log.

4. Arrange the logs seam-side down in a square loaf tin. Cover and leave to prove for 30–60 minutes, until the dough has nearly reached the top.

5. Bake at 175°C for 25–30 minutes until golden. Remove from the tin and cool completely.

6. Boil 2 eggs for 8–9 minutes and 1 egg for 6–7 minutes. Cool and peel.

7. Mash the two hard-boiled eggs with a fork until slightly chunky.

8. Stir in the spring onions, apple cider vinegar, Kewpie mayonnaise, salt, white pepper and mustard until creamy.

9. Slice the medium-boiled egg in half lengthways.

10. Cut four slices of the cooled milk bread and remove the crusts if desired.

11. Spread half of the egg salad onto one slice of bread, place the halved medium-boiled egg yolk-side down in the centre, then pack the remaining egg salad around it before topping with the second slice.

12. Slice the sandwich in half through the centre of the egg and serve immediately.

School of Wok Tips

 The tangzhong method locks extra moisture into the dough, giving shokupan its signature soft, fluffy texture.

 Bread flour produces the strong gluten structure needed for the light, stretchy crumb of Japanese milk bread.

 Using one medium-boiled egg in the centre creates the classic Tamago Sando cross-section seen in Japanese bakeries and convenience stores.

 Kewpie mayonnaise provides a richer, tangier flavour than regular mayonnaise thanks to its egg-yolk-rich recipe and rice vinegar.

FAQs

Can I use shop-bought bread?

Yes. Thick slices of soft white sandwich bread work well, although homemade shokupan delivers the authentic Japanese texture.

What is tangzhong?

Tangzhong is a cooked flour-and-water paste that increases moisture retention, producing exceptionally soft, fluffy bread that stays fresh for longer.

Can I make the filling ahead of time?

Yes. The egg filling can be refrigerated for up to 24 hours. Assemble the sandwiches shortly before serving to keep the bread fresh and soft.