Recipe - Milk Bread Tamago Sando

Here’s a recipe for Milk Bread Tamago Sando, a Japanese-style egg sandwich made with soft, pillowy milk bread (shokupan) and a creamy egg salad filling. This is a popular sandwich in Japan, often found in convenience stores, but it’s easy to make at home.

Milk Bread Tamago Sando Recipe

Ingredients:

For the Milk Bread (Shokupan):

• 2 ¾ cups bread flour

• 3 tablespoons sugar

• 1 teaspoon salt

• 2 ¼ teaspoons instant yeast (1 packet)

• ½ cup whole milk, lukewarm

• ¼ cup heavy cream

• 1 egg

• ¼ cup unsalted butter, softened

• 1 egg (for egg wash)

• Extra butter for greasing

For the Egg Filling:

• 4 large eggs

• 2-3 tablespoons Japanese mayonnaise (like Kewpie)

• 1 teaspoon Dijon mustard (optional)

• Salt and pepper, to taste

• Pinch of sugar (optional)

• 1 tablespoon milk or cream (optional for extra creaminess)

Instructions:

1. Make the Milk Bread:

1. In a large mixing bowl, combine the bread flour, sugar, salt, and yeast.

2. Add the lukewarm milk, heavy cream, and egg. Mix until a shaggy dough forms.

3. Knead the dough for about 5-7 minutes by hand or using a stand mixer with a dough hook until smooth and elastic.

4. Add the softened butter to the dough and knead for another 5-10 minutes until the dough is soft, pliable, and elastic.

5. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

2. Shaping and Baking:

1. Once the dough has risen, punch it down to release the air.

2. Shape the dough into a loaf and place it in a greased loaf pan.

3. Let the dough rise again for another 45 minutes to 1 hour, until doubled.

4. Preheat the oven to 350°F (175°C). Brush the top of the dough with egg wash (beaten egg with a little water or milk).

5. Bake for 25-30 minutes, until golden brown on top.

6. Let the bread cool completely before slicing.

3. Prepare the Egg Filling:

1. Boil the eggs for 9-10 minutes, until hard-boiled.

2. Immediately transfer the eggs to an ice bath to cool, then peel.

3. Mash the peeled eggs in a bowl using a fork until you reach your desired texture (smooth or chunky).

4. Mix in the Japanese mayonnaise, mustard (if using), salt, pepper, and sugar. Add milk or cream for a creamier texture.

5. Adjust seasoning to taste.

4. Assemble the Tamago Sando:

1. Slice the milk bread into thick slices.

2. Generously spread the egg filling onto a slice of milk bread, and top with another slice.

3. Trim the crusts (optional) for a classic tamago sando look.

4. Slice the sandwich in half or into triangles for serving.

Enjoy your soft, fluffy Milk Bread Tamago Sando with a creamy egg filling!