Name: Japanese Egg Sandwich Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 3 large eggs (50 g each, without shell); ¼ tsp sugar; ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 2 tsp milk; 2 Tbsp Japanese Kewpie mayonnaise; 4 slices shokupan (Japanese milk bread), or homemade shokupan cut to same thickness as store-bought; Salted butter

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a simple yet delightful treat featuring creamy egg salad nestled between soft, fluffy slices of shokupan bread. Perfect for a quick lunch or an elegant snack, this sandwich is beloved for its smooth texture and balanced flavors.

The image shows two triangular egg salad sandwiches made with three layers of soft white bread and a rich, creamy yellow egg salad filling between each layer. The sandwiches are placed neatly on a white plate with scalloped edges, and a sprig of fresh green parsley is placed on top for garnish. To the side on the plate, there is a small fresh green salad with dark green leaves and two halved cherry tomatoes with a bright red color. A silver fork with a black handle rests on the plate near the sandwich. The background is a white marbled surface, and part of a cup of black coffee in a dark cup is visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (50 g each without shell)
¼ tsp sugar
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese Kewpie mayonnaise
4 slices shokupan (Japanese milk bread)
Salted butter

Instructions

Step 1: Place the eggs in a medium saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring to a boil over medium heat and cook for 12 minutes.
Step 2: Immediately transfer the eggs to a bowl of iced water to stop the cooking. Let them cool completely, then peel off the shells.
Step 3: Mash the peeled eggs in a bowl using a fork, breaking the whites into small, uniform pieces.
Step 4: Add sugar, kosher salt, black pepper, and milk to the mashed eggs. Stir well to combine.
Step 5: Mix in the Kewpie mayonnaise thoroughly. Taste and adjust seasoning with extra salt or pepper if needed.
Step 6: Spread salted butter on one side of each slice of shokupan bread.
Step 7: On two slices, spread the egg salad over the buttered side. Top each with the other slice of bread, buttered side down.
Step 8: Place the sandwiches between two plates and press gently to compress slightly. Let them rest for 5 minutes.
Step 9: Trim off the crusts and cut each sandwich in half. Serve immediately.

Tips & Variations

Use fresh shokupan or a soft white bread for the best texture. If unavailable, brioche or sandwich bread works as a substitute.
For extra creaminess, fold in a bit of melted butter or a touch of cream cheese into the egg salad.
Try adding finely chopped scallions or a sprinkle of shichimi togarashi for a subtle flavor boost.
Save the crusts to make crunchy Shokupan Crust Rusks — toss them with butter and toast until golden for a delicious snack.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. To enjoy later, let them come to room temperature or gently warm them without toasting to preserve the soft bread texture.

How to Serve

The image shows a white plate with delicate ridged edges holding a sandwich and fresh salad. The sandwich has two layers of white bread with a thick middle layer of creamy yellow egg salad, topped with a small green leaf. The plate also contains a small bunch of fresh green leafy vegetables and two halved cherry tomatoes with bright red skin and juicy interiors on the right side. A silver fork with a black handle rests on the plate near the sandwich. To the left of the plate, there is a cup of black coffee in a white cup. The whole setting is on a white marbled surface with a soft beige and white striped cloth napkin partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie?

Yes, regular mayonnaise can be used, but Kewpie mayonnaise has a richer, slightly tangier flavor that contributes to the authentic taste of a Tamago Sando.

How do I make soft-boiled eggs for the salad instead?

Soft-boiled eggs will make the salad runnier, but if preferred, boil eggs for about 6–7 minutes, then cool and peel. Mash carefully to keep some texture but expect a creamier filling.

Japanese Egg Sandwich Recipe

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4.9 from 115 reviews

This Japanese Egg Sandwich, also known as Tamago Sando, is a soft and creamy sandwich made with perfectly boiled eggs, Japanese Kewpie mayonnaise, and fluffy milk bread (shokupan). It’s a simple yet delightful treat that offers a balanced mix of creamy, savory, and slightly sweet flavors, ideal for a quick lunch or snack.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 sandwiches 1x
Category: Sandwich
Method: Stovetop
Cuisine: Japanese
Diet: Halal

Ingredients

Scale

Egg Salad

3 large eggs (50 g each, without shell)
¼ tsp sugar
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese Kewpie mayonnaise

Sandwich & Assembly

4 slices shokupan (Japanese milk bread), or homemade shokupan cut to same thickness as store-bought
Salted butter

Instructions

Gather Ingredients: Collect all the necessary ingredients and tools needed for the recipe to ensure a smooth cooking process.
Cook Eggs: Place the 3 large eggs in a medium saucepan and add enough cold water to cover them by about 1 inch (2.5 cm). Bring the water to a boil over medium heat and let the eggs cook for 12 minutes to achieve hard-boiled perfection.
Cool and Peel Eggs: Once cooked, immediately transfer the eggs to a bowl of iced water to halt the cooking process. Allow eggs to cool completely before peeling off the shells carefully.
Mash Eggs: Transfer the peeled eggs to a bowl and mash them with a fork, breaking up the whites into small, uniformly sized pieces to create a smooth but textured salad.
Season Egg Salad: Add ¼ tsp sugar, ¼ tsp kosher salt, and ⅛ tsp freshly ground black pepper to the mashed eggs. Pour in 2 tsp milk and 2 tablespoons of Japanese Kewpie mayonnaise. Mix thoroughly until well combined. Adjust seasoning by tasting and adding more salt or pepper if desired.
Butter Bread Slices: Lay out 4 slices of shokupan and spread a thin layer of salted butter on one side of each slice to enhance flavor and prevent sogginess.
Assemble Sandwiches: Spread the prepared egg salad evenly over the buttered side of two slices of bread. Top with the remaining slices, buttered side down, to form sandwiches.
Compress Sandwiches: Place the sandwiches between two plates and apply gentle pressure to slightly compress them. Let them rest like this for 5 minutes to meld the flavors and soften the bread.
Trim and Serve: Remove the crusts from the sandwiches carefully. Cut each sandwich in half diagonally or vertically as preferred. Serve immediately for the best texture and flavor.
Storage: Store any leftover sandwiches in an airtight container and refrigerate for up to 2 days to maintain freshness. Enjoy cold or at room temperature.

Notes

Use fresh eggs for best taste and texture.
Shokupan, the Japanese milk bread, is critical for authentic flavor and softness, but any soft white bread can work in a pinch.
Adjust the amount of mayonnaise and seasoning according to your preference to achieve the perfect creaminess and seasoning balance.
The crusts can be repurposed into delicious Shokupan Crust Rusks to avoid waste.
Compressing the sandwiches for 5 minutes helps the flavors meld and softens the bread without making it soggy.
For a richer flavor, consider using high-quality salted butter.

Keywords: Japanese egg sandwich, Tamago Sando, shokupan sandwich, Japanese milk bread sandwich, egg salad sandwich