Tamago (Egg) & Fruit Sandos: Tasty Japanese Sandwiches

Ah… Japanese Tamago and fruit sandwiches ... Often shorten to "Sandos".

The mere mention of them conjures up images of colourful and interesting fillings bursting between two slices of ultra soft and often, crustless Shokupan, aka Japanese milk bread.

These types of sandwiches can be found in every convenience store in Japan. It’s an affordable nutritious snack that has been glorified on social media by travellers, foodies and food bloggers alike.

And since we DID bake some incredibly soft and fluffy Shokupan last time, it would be a shame not to put them to good use.

The Tamago Sando (Egg Sandwich)

Do you even need a recipe for an egg sandwich? It’s got to be one of the simplest things to make. And yet, this Japanese Egg Sandwich or "Tamago Sando" as its known has been described by some foodies as THE BEST egg sandwich in the world.

Now, I’ve never been to Japan and I’ve never had a Tamago Sandwich from a convenience store but I think the key to their deliciousness lays in the quality of the eggs used in Japan and in the expert way that they are treated.

Use good quality eggs!

This being an egg sandwich, high quality eggs are of upmost importance. Organic eggs are best, free range eggs are also great.

Good quality, fresh eggs will have firmer and more golden yolks and less watery whites. This translates to creamier yolks and less rubbery whites when cooked. So please go find and buy eggs that have been laid by happy hens who get to roam around, preferably outdoors.

This will make a world of difference in the taste of your Tamago Sando.

As well, a Japanese egg sandwich differs from an American egg salad sandwich in that it showcases the eggs in all its glory. No celery, no pickle nor chives, just eggs. That’s why using the best quality egg is imperative for the best possible Tamago Sando.

The Japanese Kewpie Mayo

To turn eggs into egg salad, we use generous portions of Japanese Kewpie mayonnaise. It is a tangier and creamier mayo than its Western counterpart. In part because it uses only egg yolks as well as a unique blend of vinegars. Now, if you don’t have it on hand or don’t want to run out to get it, you can certainly substitute with regular mayo. The results would be nice but lack that authenticity.

The Fruit Sando

Japanese fruit sandwiches seem like a novelty idea that is designed purely to be shared on social media. After all, they are attention-grabbling-ly colourful and photogenic. If you’ve never seen one, they are sandwiches filled with an array of fresh, juicy, in season fruits smothered in whipped cream, tucked between two slices of crustless Shokupan bread.

Do a quick search and you'll find someone expertly stuffing basically an entire fruit basket in-between two slices of bread...It’s mesmerizing to watch.

However, did you know that the fruit sandwich or Fruit Sando evolved over many years due to the Japanese's appreciation for gifting fruit? Traditionally, fruits were considered a luxury item. It was, and still is purchased and presented as gifts for personal and business reasons and/or on special occasions.

As the fruit business flourished, so did the variety of fruity desserts and snacks. Thus, the Fruit Sando was born. And it’s been gaining a steady following through the years because they're pretty to look at and pleasing to eat. Now they can be found from convenience stores to specialty shops all over Japan.

And its popularity continues to grow worldwide as more and more people share and post about them.

So, how does it taste?

It taste exactly as it looks. Sweet, juicy fruit, topped with a light, sweetened whipped cream, wrap up in soft, fluffy milk bread. It’s like eating a cool cloud with bursts of refreshing juices.

For example, the Strawberry Sando that I’ve made here would be a great snack or dessert for those looking for a cheater version Strawberry short cake. It's a bit weird to put fruits in a sandwich but it's also weirdly tasty. You’ve got to try it to believe it!

The secret that nobody talks about…

The secret is….refrigeration! Both the Tamago and Fruit Sandwiches need to be chilled. In fact, if you try to cut it before it’s chilled, you would end up with a big mess!

The time spent in the fridge helps the fillings to set up and firm up. It brings the flavours together and gives the sandwich more structural integrity and thus easier to slice and eat.

So there you have it! Tips and tricks to make your own Japanese Tamago and fruit sandwiches at home. Just don't forget to bake the Shokupan first!