Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 large eggs; 2 tablespoons Japanese mayonnaise (such as Kewpie); 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 4 slices Japanese milk bread (shokupan) or soft white bread; Optional: extra mayo for spreading; Soft-boiled egg for center filling

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If you’ve ever wandered into a Japanese convenience store and found yourself mesmerized by rows of neat little sandwiches in the chilled section, you’ve already caught a glimpse of what makes the Japanese Egg Sandwich (Tamago Sando) Recipe so irresistible. This sandwich is a dreamy mix of soft, pillowy shokupan bread and a luscious, creamy egg salad that’s just sweet and savory enough to make you crave another bite. It’s simple yet surprising—classic comfort food that delivers a rich, delicate flavor with minimal fuss. Whether it’s for a speedy lunch or a shareable picnic treat, this is one of those recipes you’ll keep coming back to again and again.

Japanese Egg Sandwich (Tamago Sando) Recipe - Recipe Image

Ingredients You’ll Need

The joy of this Japanese Egg Sandwich (Tamago Sando) Recipe is how effortlessly it comes together with just a handful of humble ingredients. Every component serves a purpose, from the richness of Japanese mayonnaise to the pure, soft texture of the bread, crafting a sandwich that’s light yet deeply satisfying.

Eggs: Boiled just right, they form the creamy, craveable center of the sandwich.
Japanese mayonnaise (such as Kewpie): Adds that signature tangy richness and creaminess—don’t skip this for authentic flavor!
Sugar: Just a hint brings out the natural sweetness of the eggs and rounds out the flavor.
Salt: Balances everything, making the subtle flavors pop.
White pepper: Offers a gentle heat without overwhelming the delicate filling.
Japanese milk bread (shokupan) or soft white bread: This bread’s unbeatable fluffiness is perfect for holding the creamy egg filling.
Extra mayo (optional): If you like a rich, extra luscious mouthfeel, spread a little on the bread slices.
Soft-boiled egg (optional for center filling): Place half in the middle for a beautiful and extra creamy surprise when you bite in.

How to Make Japanese Egg Sandwich (Tamago Sando) Recipe

Step 1: Boil and Cool the Eggs

Start by bringing a pot of water to a rolling boil. Gently lower the eggs into the water using a spoon, then set your timer for exactly 10 minutes. This gives you firm, velvety yolks that make for the ultimate creamy filling. Once time’s up, plunge the eggs straight into an ice bath to chill them quickly—this stops the cooking and makes peeling a breeze.

Step 2: Peel and Prep the Eggs

Once your eggs are cool to the touch, gently tap and peel them. For that perfectly creamy texture, finely chop or mash the eggs with a fork in a mixing bowl. Don’t worry about perfection—slightly uneven bits create a lovely, rustic texture in every bite.

Step 3: Mix the Filling

Add Japanese mayonnaise, sugar, salt, and white pepper right into the bowl. Mix until the eggs are coated and everything comes together in a dreamy, creamy cloud. If you want to jazz things up, now’s the time to stir in finely chopped chives or a tiny squeeze of Dijon mustard for some zing.

Step 4: Prepare the Bread

Lay out your slices of shokupan (or the softest white bread you can find). If you’re a mayonnaise fan, spread a whisper-thin layer on each slice—this adds a layer of richness and keeps the bread from soaking up too much moisture.

Step 5: Assemble the Sandwiches

Divide your luscious egg filling evenly over two slices of bread, smoothing it out to the edges. For a showstopper version, nestle half a soft-boiled egg (cut side up) right in the middle of each sandwich. Top with the other bread slices and give a little press for that satisfying “sando” squish.

Step 6: Cut and Serve

For that signature Japanese Egg Sandwich (Tamago Sando) Recipe look, trim away the crusts for super-clean edges (save them for breadcrumbs or as snacks). Slice the sandwiches in half, or even into thirds if you want dainty finger sandwiches. These are wonderful served chilled or just cool.

How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe

Garnishes

A light sprinkle of finely chopped chives or delicate microgreens jazzes up your sandwiches with a pop of color and freshness. For extra flair, a tiny dusting of white pepper on top adds a subtle kick without overpowering the flavors.

Side Dishes

Pair your Japanese Egg Sandwich (Tamago Sando) Recipe with crisp pickled veggies, a light miso soup, or even a simple green salad. Each of these sides complements the soft, creamy sandwich and helps balance the meal.

Creative Ways to Present

Feeling playful? Wrap each sandwich half in wax paper and tie with string for a classic convenience-store look. Or stack triangle-cut pieces on a platter for high tea vibes. You can also pack them bento box-style with fun extras like cherry tomatoes, edamame, or fruit.

Make Ahead and Storage

Storing Leftovers

Store any leftover sandwiches in an airtight container in the fridge—they’ll stay fresh and tasty for up to 24 hours. For best results, keep the crusts trimmed and wrap each sandwich tightly in plastic wrap to prevent the bread from drying out.

Freezing

While it’s possible to freeze these sandwiches, it’s not ideal since the mayonnaise and eggs can change texture after thawing. If you really must, wrap each sandwich tightly and freeze for up to 1 month, but be prepared for slightly different consistency upon reheating.

Reheating

These are best enjoyed cold or at room temperature. If you prefer them slightly warm, let the sandwich sit out of the fridge for 20 minutes before serving, but avoid microwaving—this can make the filling watery and the bread chewy.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, but Japanese mayonnaise (like Kewpie) really gives the Japanese Egg Sandwich (Tamago Sando) Recipe its authentic flavor and extra umami. If you must substitute, try adding a dash of rice vinegar and a pinch of sugar to regular mayo for a similar effect.

What makes shokupan different from ordinary white bread?

Shokupan is uniquely soft, fluffy, and slightly sweet, giving the sandwich that cloud-like texture. If you can’t find it, use the freshest, softest white bread you can get, but the experience will be a bit different.

Is this sandwich suitable for meal prep?

Absolutely! The Japanese Egg Sandwich (Tamago Sando) Recipe holds up well when made a few hours in advance—just keep it chilled and well-wrapped until you’re ready to eat for the freshest taste and texture.

Can I add other ingredients to the filling?

Definitely! Try tossing in finely chopped herbs, a pinch of curry powder, or diced pickles for extra zing. The recipe is a fantastic blank canvas for your own favorite flavors.

What’s the best way to get clean, perfect sandwich slices?

A sharp, serrated knife is your best friend here. Chill the sandwich for 10–15 minutes in the refrigerator before slicing—this firms up the filling and makes those picture-perfect cuts much easier.

Final Thoughts

Few things are as delightfully simple and satisfying as a homemade Japanese Egg Sandwich (Tamago Sando) Recipe. Whether you’re recreating a fond memory, treating yourself to something special, or just want a quick, nourishing lunch, this sandwich never disappoints. Give it a try—you’ll be amazed at how a few thoughtful touches can turn an ordinary egg salad into a little taste of Tokyo comfort!

Japanese Egg Sandwich (Tamago Sando) Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 sandwiches 1x
Diet: Vegetarian

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Description

Indulge in the creamy and flavorful goodness of a traditional Japanese Egg Sandwich (Tamago Sando). This recipe features a delectable egg salad filling made with Japanese mayonnaise and seasonings, sandwiched between soft Japanese milk bread slices for a delightful snack or light meal.

Ingredients

Scale

Egg Salad:

4 large eggs
2 tablespoons Japanese mayonnaise (such as Kewpie)
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Assembly:

4 slices Japanese milk bread (shokupan) or soft white bread
Optional: extra mayo for spreading
Soft-boiled egg for center filling

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Instructions

Boil Eggs: Bring a pot of water to a boil, then gently lower in the eggs. Boil for 10 minutes, then transfer the eggs to an ice bath to cool.
Prepare Egg Salad: Peel and chop the boiled eggs finely or mash them in a bowl. Add Japanese mayo, sugar, salt, and white pepper. Mix until smooth.
Assemble Sandwich: Spread mayo on bread slices. Divide egg salad between slices, top with remaining bread. Trim crusts, cut sandwiches, and serve chilled or at room temperature.