Ham Tamago Sando
Ham Tamago Sando - Japanese Conbini Flavor at Home
If you've ever found yourself missing Japan, one bite of this Ham Tamago Sando (Ham and Egg Sandwich) will take you right back.
Inspired by my travels in Japan, this recipe recreates the delightful sandwich I found during a Lawson pit stop, a regular on my road trips across Japan.
There’s something magical about the simplicity of the Japanese convenience store sandwiches, especially the Ham Tamago Sando. The perfectly balanced flavor of tender ham, creamy egg salad, and fluffy Shokupan (Japanese milk bread) is a pure comfort that’s so easy to recreate at home.
Why You'll Love This Ham Tamago Sando
The combination of the lightly salted ham and creamy, not-too-runny egg salad sandwiched between soft, slightly sweet shokupan is unforgettable. The added boiled egg in the middle creates texture and richness that turns an everyday sandwich into something special.
RECIPE
Servings: 2
Time: 15 min
Ingredients:
2 slices of shokupan (Japanese milk bread)
3 eggs
2 tbsp kewpie japanese mayo
salt & pepper
2 slices ham
1 tsp butter
My Kitchen Tools:
Instructions:
Boil the eggs: Bring a pot of water to boil. Carefully place the eggs straight from the fridge into the water. Boil the first egg for 8 minutes (this will be slightly soft in the middle) and the remaining two for 11 minutes for firmer yolks.
Prepare the eggs: Remove the first egg after 8 minutes, place it in ice water, peel it, and cut it in half. After 11 minutes, transfer the other eggs to ice water, peel, and roughly crush them in a bowl.
Make the egg salad: Add salt, pepper, and Japanese mayonnaise to the crushed eggs, and mix until you achieve a slightly chunky egg salad.
Prepare the bread: Slice off the edges of the shokupan. Spread butter on one side of each slice.
Assemble the sandwich: On one slice of bread, place the ham, followed by half of the egg salad. Place the halved boiled egg at an angle on top, then spread the remaining egg salad on the other slice of bread. Close the sandwich.
Chill the sandwich: If you have time, wrap the sandwich and let it rest in the fridge for 15-30 minutes. This will help the flavors meld together.
Serve: Slice the sandwich in half and enjoy!
Cooking Tips
Chill for better flavor: Giving the sandwich time to sit in the fridge allows the bread to absorb some of the moisture from the egg salad, making it even more flavorful.
Perfect eggs: Timing the eggs precisely ensures a balance between creamy and firm textures, just like the ones from Japanese convenience stores.
