Japanese-style egg mayo sandos
Makes: 4 sandwiches
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Japanese-style egg mayo sandos
A supremely popular choice in Japanese convenience stores, the tamago sando features a deep layer of extra-rich filling between slices of fluffy white milk bread (shokupan), often with a halved medium- boiled egg added. We’ve added a little curry powder for a katsu-like flavour
Makes: 4 sandwiches
Prep time: 20 minsTotal time: 
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Nutritional information (sandwich)
Calories
575Kcal
Fat
35gr
Saturates
12gr
Carbs
40gr
Sugars
4gr
Fibre
3gr
Protein
24gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp plus 2 tsp rice vinegar
- 8 medium eggs
- 1 tsp caster sugar
- 2 tsp medium curry powder
- 50g mayonnaise
- 8 slices farmhouse white bread
- 60g softened salted butter
- 1⁄2 cucumber, sliced
Step by step
- Add 1 tablespoon of vinegar to a small pan of boiling water; this helps make the eggs easier to peel. Tap on the rounded end of each egg with a teaspoon until you hear a cracking sound – this shouldn’t actually be cracking the egg open, but causing the inner membrane to release from the shell. Add the eggs to the pan and set the timer for 10 minutes. Refresh in running cold water; leave the eggs to cool.
- Combine the 2 teaspoons of vinegar, sugar and curry powder in a bowl, then mix in the mayonnaise. Peel the shells from the eggs and cut them in half, adding the yolks to the mayonnaise bowl and mashing to a paste. Finely chop the egg white and stir into the mayo, seasoning to taste.
- To assemble, lay out the bread slices in pairs and spread with softened butter. Arrange the sliced cucumber over one of each of the paired slices; you can cut off the crusts if you wish. Spread the egg mayo over the other slices (it should be quite a thick layer) and flip onto the cucumber-loaded slices. Use a serrated knife to gently cut the sandwiches in half.
- Pack into an airtight container lined with baking paper, and drape damp kitchen paper over so that the sandwiches don’t dry out before you are ready to eat them.
