If you’ve ever visited a bakery or grabbed a quick snack at a Japanese konbini, you know the iconic charm of the Japanese Egg Sandwich (Tamago Sando). Dreamy-soft milk bread sandwiches a creamy, luscious egg salad that’s somehow more comforting, pillowy, and addictive than any other egg sandwich. Once you try it, you’ll fall absolutely in love with how just a handful of ingredients can create something truly special!
Why You’ll Love This Recipe
- Unbelievably Creamy Texture: The combination of perfectly boiled eggs and Kewpie mayo makes every bite of Japanese Egg Sandwich (Tamago Sando) melt in your mouth.
- Classic Japanese Comfort: This recipe captures all the gentle nostalgia of konbini sandwiches you’ll obsess over, no travel required.
- Simple and Quick: You only need a handful of staple ingredients and about 30 minutes for a crave-worthy lunch or snack.
- Customizable for Your Cravings: Whether you add crispy lettuce or try fun seasonings, this recipe is the ultimate blank canvas.
Ingredients You’ll Need
The beauty of an authentic Japanese Egg Sandwich (Tamago Sando) lies in just a few thoughtfully selected ingredients. Each one plays an essential part: shokupan offers that signature cloud-like bite, while Japanese mayo and creamy eggs create that iconic, velvety filling you can’t put down.
- 3 large eggs (50 g each w/o shell): Quality eggs are everything—the yolk adds rich color and the whites help create a dreamy texture.
- ¼ tsp sugar: Just a touch highlights the natural flavor of the eggs and balances out the savory notes of the sandwich.
- ¼ tsp Diamond Crystal kosher salt: Essential for seasoning—if using another salt, scale back a smidge as Diamond Crystal is less salty per teaspoon.
- ⅛ tsp freshly ground black pepper: Gives a subtle warmth that lifts the whole filling.
- 2 tsp milk: Loosens up the egg salad just enough, so it’s creamy but never watery.
- 2 Tbsp Japanese Kewpie mayonnaise: The classic, unbeatable mayo for this sandwich—its eggy richness and touch of sweetness set it apart from regular mayo.
- 4 slices shokupan (Japanese milk bread): Fluffy, lightly sweet shokupan is non-negotiable for true Tamago Sando vibes, but you can use your favorite soft white bread in a pinch.
- Salted butter: Just a whisper on the bread keeps it tender and adds a satisfying, savory note beneath the filling.
Variations
The Japanese Egg Sandwich (Tamago Sando) is an absolute classic, but one of its greatest strengths is how easily you can tweak it to suit any mood or dietary need. Don’t be afraid to make this delicious comfort food your own!
- Add-ins for Crunch: Fold in a spoonful of finely chopped cucumber, celery, or even radish for extra texture and freshness.
- Make It Spicy: Add a few drops of Sriracha, wasabi, or a sprinkle of shichimi togarashi for a subtle kick.
- Vegan Version: Swap in your favorite plant-based mayo and use tofu scramble instead of eggs for a surprisingly satisfying vegan Tamago Sando.
- Upgrade the Bread: Not feeling shokupan? Try fluffy brioche or soft potato bread—just keep it super tender for that signature bite!
How to Make Japanese Egg Sandwich (Tamago Sando)
Step 1: Boil and Chill the Eggs
Place the eggs in a medium saucepan and cover with an inch of water. Bring to a gentle boil over medium heat, and once bubbling, set a timer for 12 minutes—this yields perfectly set but still creamy yolks. Immediately transfer the eggs to a bowl filled with ice water to halt cooking and make peeling a breeze. Let them cool completely before peeling for the best egg salad texture.
Step 2: Prepare the Creamy Egg Salad
Gently peel your cooled eggs and transfer them to a mixing bowl. Mash them thoroughly with a fork until the whites break down into small, even pieces—this ensures a creamy consistency without big chunks. Stir in the sugar, kosher salt, black pepper, and milk, then add the Kewpie mayonnaise. Blend everything until completely smooth, tasting and adjusting the seasoning as you go.
Step 3: Butter and Assemble the Sandwiches
Lay out the shokupan slices and generously spread one side of each slice with salted butter—it’ll protect the bread from getting soggy and add richness. Spoon the egg salad onto two of the slices, spreading it all the way to the corners for even layers. Top with the remaining bread slices, buttered side down, gently pressing to help the filling stick.
Step 4: Compress, Trim, and Serve
For that iconic Japanese Egg Sandwich (Tamago Sando) look, place your assembled sandwiches between two plates and let them sit for about five minutes to slightly compress—they’ll be easier to cut and extra luscious. Trim the crusts (save them for tasty snacks later!), then slice each sandwich in half. You’re ready to enjoy your homespun Japanese konbini moment!
Pro Tips for Making Japanese Egg Sandwich (Tamago Sando)
- Egg Timing Perfection: Set your timer for exactly 12 minutes once the water comes to a boil. Overcooking leads to dry yolks—timing keeps the filling ultra-creamy!
- Shokupan Makes the Sandwich: Hunt for authentic shokupan if you can. If not, select the softest, thickest white bread available—it’s the secret to that pillowy bite.
- Compress for Clean Cuts: Lightly pressing the finished sandwiches before trimming keeps the filling neat and creates those satisfying, straight cuts you see in Japanese bakeries.
- Crusts Don’t Go to Waste: Save those crusts for later! Toast them up with a little sugar and butter for homemade rusks—no waste and double the treat.
How to Serve Japanese Egg Sandwich (Tamago Sando)
Garnishes
The beauty of Tamago Sando is its simplicity—no garnish is really needed, but a sprinkle of chopped chives or parsley adds a little color and a touch of freshness. You can also try a tiny shake of shichimi togarashi if you want just a hint of zing on top.
Side Dishes
Pair your Japanese Egg Sandwich (Tamago Sando) with a light bowl of miso soup for the full Japanese café experience, or add a crisp green salad with sesame dressing. For something more substantial, a cup of creamy corn soup or a handful of pickled veggies on the side works like a dream!
Creative Ways to Present
If you’re feeling playful, wrap each sandwich half neatly in wax paper or parchment and tie it with twine for that authentic konbini-vibe—perfect for picnics or lunchboxes. Stack the triangles on a platter with colorful toothpicks for a party, or cut them into bite-size “mini sando” for afternoon tea spreads.
Make Ahead and Storage
Storing Leftovers
The assembled Japanese Egg Sandwich (Tamago Sando) is best enjoyed fresh, but if you have leftovers, wrap them tightly in plastic wrap and store in the fridge for up to one day. This keeps the bread soft and the filling silky, but try to enjoy them soon for the best texture!
Freezing
I don’t recommend freezing these sandwiches—the texture of both eggs and shokupan can become watery and less appealing once defrosted. If you want to prepare ahead, make just the filling and assemble the sandwiches fresh when you’re ready to eat.
Reheating
Since Tamago Sando is beloved for its gentle, cool creaminess, there’s no need to reheat—actually, it’s best enjoyed chilled or at room temperature. Just remove from the fridge and let it come to temp for 10–15 minutes before serving if you made it ahead.
FAQs
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Can I use regular mayonnaise instead of Kewpie for Japanese Egg Sandwich (Tamago Sando)?
You can substitute regular mayo in a pinch, but Japanese Kewpie mayonnaise truly gives Tamago Sando its signature flavor. Kewpie is richer and slightly sweeter, so if you use standard mayo, try adding an extra pinch of sugar and a drizzle of rice vinegar for a closer match.
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What should I do if I can’t find shokupan bread?
If shokupan isn’t available, use the softest, thick-cut white bread you can find (like Texas toast or brioche). The goal is maximum fluffiness—avoid anything too chewy or rustic for that signature Tamago Sando cloud-like experience.
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Can I make Japanese Egg Sandwich (Tamago Sando) ahead for lunchboxes?
Absolutely! Prepare the egg salad up to one day ahead and store it in an airtight container. Assemble the sandwiches in the morning for the freshest texture, wrapping them tightly in plastic wrap to keep them pillowy until lunchtime.
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How can I prevent my egg salad filling from becoming watery?
Be sure to cool the boiled eggs completely before mashing, and measure your milk carefully. Too much moisture or assembling sandwiches while the eggs are still warm can make the filling too loose—let everything chill for best results.
Final Thoughts
There’s just something magical about the tender bread and luscious egg salad in a Japanese Egg Sandwich (Tamago Sando)—it’s pure comfort, whether for breakfast, lunch, or a late-night treat. I hope you treat yourself to this easy classic soon; it’s a little taste of Tokyo right at home, and after one bite you’ll see why it’s absolutely irresistible!
Print
Japanese Egg Sandwich (Tamago Sando) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Boiling, Mixing, Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Description
A delightful and traditional Japanese Egg Sandwich recipe, known as Tamago Sando, featuring a creamy egg salad filling made with Japanese Kewpie mayonnaise, served between slices of soft shokupan (Japanese milk bread).
Ingredients
Tamago Sando Ingredients:
- 3 large eggs (50 g each w/o shell)
- 1/4 tsp sugar
- 1/4 tsp Diamond Crystal kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
- 4 slices shokupan (Japanese milk bread) (or homemade Shokupan)
- salted butter
Instructions
- To Make the Egg Salad: Put 3 large eggs in a saucepan, cover with water, boil for 12 mins, cool in iced water, peel, mash eggs, add sugar, salt, pepper, milk, and mayonnaise. Mix well.
- To Assemble the Tamago Sando: Spread butter on shokupan slices, add egg salad on one slice, cover with another slice. Press sandwiches slightly between plates. Cut off crusts and slice in half.
Notes
- Save the crusts to make Shokupan Crust Rusks for a tasty snack.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 300 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg
