Why You’ll Love Japanese Egg Sandwich Recipe
This sandwich is creamy, flavorful, and comforting without being heavy. The texture contrast between the pillowy Japanese milk bread and the rich egg filling is what makes the Tamago Sando truly special. It’s quick to prepare, uses minimal ingredients, and tastes way better than store‑bought versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg salad
• large eggs
• sugar
• salt
• ground black pepper
• milk (optional)
• Japanese mayonnaise
sandwich
• Japanese milk bread or soft white sandwich bread
• unsalted butter, softened
• optional garnish (e.g., chives)
Directions
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Boil the eggs — Place the eggs in boiling water and cook for about 7 minutes for medium soft‑boiled or about 10 minutes for hard‑boiled. Immediately transfer them to an ice bath to make peeling easier.
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Prepare the egg salad — Peel and roughly mash the eggs. Mix in sugar, salt, and pepper, then stir in Japanese mayonnaise. If your eggs are hard, add a splash of milk to make the salad creamier.
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Prepare the bread — Evenly butter one side of each bread slice.
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Assemble — Spread the egg salad onto one slice of bread. Place the second slice on top, buttered side down. Gently press together.
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Finish — For a classic presentation, trim the crusts and cut into halves. Optional garnish with chives.
Servings and timing
• Servings: About 4 sandwiches
• Prep time: ~10 minutes
• Cook time: ~15 minutes
• Total time: ~25 minutes
Variations
• Soft‑boiled version – Use soft‑boiled eggs for extra creaminess instead of hard‑boiled eggs.
• Extra seasoning – Add a pinch of nutmeg, a dash of Dijon mustard, or a hint of ketchup for flavor twists.
• Toast version – Lightly toast the bread before adding egg salad for more texture.
Storage/Reheating
• Refrigerator: Wrap sandwiches tightly in plastic wrap or store in an airtight container for up to 2 days.
• Bread note: Milk bread stays soft longer; regular bread might stiffen in the fridge. Assemble fresh when possible.
FAQs
What type of bread is best for Tamago Sando?
The classic choice is Japanese milk bread (shokupan), which is soft, slightly sweet, and perfect for holding the creamy filling.
Can I use regular mayonnaise instead of Japanese mayo?
Yes, but Japanese mayo like Kewpie has a tangier and slightly sweeter flavor that’s traditional for this sandwich.
Should I use hard‑boiled or soft‑boiled eggs?
Both work! Soft‑boiled eggs make a creamier texture, while hard‑boiled eggs make a more classic egg salad.
Why trim the crusts?
Trimming the crusts is a classic step that creates neat, pillowy rectangles just like convenience‑store versions in Japan.
Can I prepare the egg salad ahead of time?
Yes — egg salad can be made a day in advance; just assemble the sandwich when ready to eat.
How long will the sandwich last?
Properly wrapped sandwiches can be refrigerated for up to 2 days, though the bread may soften over time.
Can I add other ingredients?
Traditional Tamago Sando is simple, but you can add herbs like chives or a light spread of mustard if desired.
What makes Japanese egg sandwiches different?
They focus on smooth, minimal egg salad seasoned simply and paired with soft milk bread, unlike chunkier Western versions.
Is this sandwich healthy?
Nutrition varies by ingredients and portion size, but a typical serving provides moderate calories with protein from eggs.
Can this be a kids’ lunch?
Absolutely — its mild flavors and soft texture make it a great kid‑friendly lunch option.
Conclusion
The Japanese Egg Sandwich (Tamago Sando) is a delightful combination of creamy egg salad and soft bread that’s easy to make at home. Its simplicity is part of its charm, and with minimal ingredients, you can recreate a beloved Japanese convenience‑store classic in your kitchen. Enjoy it fresh for lunch, a snack, or packed in a lunchbox!
Print
Japanese Egg Sandwich (Tamago Sando)
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Diet: Vegetarian
Description
This Japanese Egg Sandwich (Tamago Sando) is a creamy, savory, and slightly sweet sandwich made with soft white bread and a rich egg salad filling. It’s a popular convenience store snack in Japan and is known for its simple yet delicious flavor and fluffy texture.
Ingredients
- 4 large eggs
- 1/4 teaspoon salt
- 2 tablespoons Japanese mayonnaise (e.g., Kewpie)
- 1/2 teaspoon sugar
- 4 slices Japanese milk bread (shokupan) or any soft white bread
- Butter, to spread (optional)
Instructions
- Bring a pot of water to a boil, then gently add the eggs. Boil for 10 minutes, then transfer to an ice bath to cool completely.
- Peel the eggs and separate the yolks and whites. Mash the yolks in a bowl until smooth.
- Finely chop the egg whites and add them to the yolks.
- Add salt, sugar, and Japanese mayonnaise to the egg mixture. Mix until well combined into a creamy egg salad.
- (Optional) Lightly butter the bread slices for extra richness.
- Divide the egg mixture evenly between two slices of bread. Top with the remaining slices to form sandwiches.
- Trim the crusts off the sandwiches for authenticity and a cleaner presentation.
- Cut the sandwiches in half or quarters and serve immediately or refrigerate briefly before serving.
Notes
- Use Kewpie mayo for authentic flavor and creaminess.
- Japanese milk bread (shokupan) is best, but any soft white bread works.
- Chilling the sandwiches before serving enhances the texture.
- Perfect for lunchboxes or a quick snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 285mg
