Why You’ll Love Japanese Egg Sandwich (Tamago Sando) Recipe
This sandwich strikes the perfect balance of creamy egg filling and pillowy soft bread. The egg salad is richly flavored yet simple, using Japanese mayonnaise for an unmistakably smooth, slightly sweet finish. It’s quick to prepare and holds up well, making it great for packed lunches or a satisfying bite anytime you’re craving something comforting and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Egg salad:
6 large eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1–2 teaspoons milk or plant milk (optional)
4 tablespoons Japanese mayonnaise
Sandwich:
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish, optional)
Directions
-
Boil the eggs: bring a medium pot of water to a boil and carefully add the eggs. Cook for about 7 minutes for medium soft-boiled, or 10 minutes for hard-boiled. Transfer to an ice bath to cool slightly, then peel.
-
Mash the eggs in a bowl until they’re broken into small pieces.
-
Add sugar, salt, pepper, and Japanese mayonnaise (and milk if using), and mix until creamy. Taste and adjust seasoning.
-
Butter one side of each slice of bread evenly.
-
Spread the egg salad on two slices of the bread, then top with the remaining slices, buttered side down. Press gently.
-
Trim off the crusts if desired, then cut each sandwich in half. Garnish with chives if using.
Servings and timing
Servings: 4 sandwiches
Prep Time: about 10 minutes
Cook Time: about 15 minutes
Total Time: about 25 minutes
Variations
• Add a touch of mustard (Dijon or Japanese mustard) for mild tang.
• Use brioche or soft white sandwich bread if Japanese milk bread isn’t available.
• Sprinkle in a small pinch of onion powder or finely chopped scallions for extra flavor.
Storage/Reheating
Store assembled sandwiches in an airtight container or wrapped in plastic wrap in the fridge for up to 2 days. If using regular bread (not milk bread), store the egg salad separately and assemble just before eating to keep the bread from getting soggy.
FAQs
What is a Japanese egg sandwich (Tamago Sando)?
A Japanese egg sandwich is a simple sandwich made with creamy egg salad and soft Japanese milk bread called shokupan. It’s a popular convenience‑store snack in Japan.
Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes, you can, but Japanese mayonnaise (like Kewpie) has a richer and slightly sweeter flavor that’s traditional for this sandwich.
What kind of bread should I use?
Soft Japanese milk bread (shokupan) is ideal for its fluffy, tender crumb, but brioche or high-quality white bread also works well.
Should I use hard‑boiled or soft‑boiled eggs?
Both work. Soft‑boiled eggs give a creamier texture, while hard‑boiled eggs hold their shape better in the salad.
How do I keep the bread from getting soggy?
Spread softened butter on the bread before adding the egg salad to help create a moisture barrier.
Can I make the egg salad ahead of time?
Yes, you can make the egg salad up to 1 day ahead and assemble the sandwiches when ready to serve.
What can I serve with a Japanese egg sandwich?
Serve it with a simple green salad, pickles, or fruit for a light meal or lunchbox treat.
Is this sandwich suitable for kids?
Yes, its mild and creamy flavor makes it kid‑friendly and ideal for lunchboxes.
How do I trim the sandwich like in Japanese convenience stores?
After assembling, trim off the crusts so only the soft interior remains, then cut the sandwich in half.
Can I add other ingredients like lettuce or tomato?
Traditional Tamago Sando doesn’t include extras, but you can add thin slices of tomato or lettuce if you like.
Conclusion
The Japanese Egg Sandwich (Tamago Sando) is a deliciously simple yet satisfying creation that highlights the creamy goodness of egg salad with the pillowy softness of Japanese milk bread. With quick prep and versatile ways to customize, it’s sure to become a favorite for breakfast, lunch, or a cozy snack. Give it a try and enjoy this taste of Japanese convenience‑store culture at home.
