Creamy, smooth, and super tasty, this Japanese egg sandwich (tamago sando) is one of the best egg sandwich recipes you’ll find. Soft, fluffy and light milk bread (shokupan) combines deliciously with creamy Japanese egg salad filling. This tamago sando recipe is hands down, my favourite sandwich – enjoy!
Japanese Egg Sandwich (Tamago Sando)
What is an egg sandwich called in Japan? Tamago sando is what you need to remember! Japanese egg sandwich is an iconic national food. It’s one of the nation’s food obsessions that most people that visit Japan discover and learn to love too.
If you’ve visited Japan, you know this egg sandwich is literary everywhere – shops, cafes, restaurants, convenience stores like Lawson and kiosk. It’s no surprise that this egg sandwich has become popular outside the country.
While you can get tamago sando at any number of shops in Japan, we’re going to make the ultmate tamago sando recipe quickly and easily. I’ve loved egg salad sandwich since I was a child when my mother used to make it for me. Since then, I’ve made it countless times, and I’m ready to share the best way to make this egg sandwich with you!
I like to make my egg mayo sandwich extra thick, creamy and heavenly delicious with some simple ingredients. It’s going to be something you can truly appreciate the taste and flavour of egg every bite you have! The aim is a perfect combination of egg white, egg yolk and Kewpie Mayo paste and fluffy milk bread in every single bite.
Friends, bring joy into your life and share it with loved ones. Read on!
This Japanese egg sandwich recipe marks MIKLIA’s 100th recipe post. I am so thankful for all of your support, kindness and friendship since this vegetarian food blog started last year in the height of COVID.
I started it to be able to share my passion with friends, family and anyone interested in vegetarian food with some Japanese inspiration. It has been a complete joy creating new recipes and sharing it with you. And mostly, I hope it’s brought joy to your life, as I believe food can.
Thanks to my partner, Andy, who is always my first recipe reader and checker. Your help, encouragement and laughter, especially when recipes fail, allow me to always enjoy the process, and feel supported to pursue MIKLIA.
Best bread for this egg salad sandwich
To make the perfect soft, fluffy texture, in Japan, we use milk bread. This is one of the secrets to making this egg sandwich extra fluffy and delicious. You can find it at your local Japanese store.
You need soft bread for this recipe. So, if you aren’t able to find Japanese milk bread, use brioche as a replacement and make sure to cut the crust off.
Japanese egg salad sandwich ingredients
Japanese Kewpie mayonnaise is a globally known brand. It’s now pretty readily available at local supermarkets in many places around the world.
With an umami rich egg yolk flavour and a silky smooth texture, Kewpie Mayo is indispensable. It’s essential for how to make this Japanese mayo sandwich.
If it’s not available, I’ve added the link below to my homemade Japanese mayo which is based on key Kewpie Mayo ingredients, and is really straightforward to make.
Of course, this recipe is all about the eggs! So use fresh, ideally organic, eggs if you can. Japanese eggs have to adhere to strict regulations and are super fresh and almost always organic. The freshness and quality of the eggs is one of the reasons Japanese egg sandwiches are so delicious, so it’s worth getting good quality eggs.
MUSTARD AND BUTTER
Spread the mustard and butter mix before you place the cooked egg on the bread. Japanese mustard (karashi) is traditionally used. You can replace it with Dijon mustard if it’s not available.
Place butter and mustard mix on both bread slices. Don’t skip this. You will be aware the differences in your first bite. Then cut the edge crust off (see my tip below for using the crust).
How to Make Japanese Egg Sandwich
You’ve got soft fluffy bread slices, ideally Japanese milk bread, fresh eggs and Kewpie Mayo. Now you’re ready! Let’s get started!
Egg whites and yolks play different roles for this egg salad sandwich. While egg whites create texture, the yolks add intense egg flavour. So, once boiled, you need to separate them.
Make a cut on the surface of the hard boiled eggs. This helps you separate them easily. Egg yolks are seasoned with milk, salt, sugar and mayo.
Cut egg whites not into thin dices. This is perfect to keep the egg filling fluffy inside and avoid deflating itself with its own weight.
Egg yolk sauce
Smooth over the egg yolks with a spatula and season them with salt, sugar and mayo. This is the secrete to create an intense egg flavour for this sandwich! Make the egg yolk mix fluffy with the spatula.
Add sliced egg whites in the egg yolk mix.
Place butter and mustard mix on both bread slices. Don’t skip this. You will be aware the differences in your first bite. Then cut the edge crust off.
Place the bread on cling film (Saran wrap). From here, things need to be quick but should be done surely.
Top the seasoned egg mix filling on the bread slice. No need to spread it out but simply top it on. It will naturally spread over the bread. Avoid pushing the filling. We need to feel the luxury of every bite with this creamy, fluffy filling.
Place the another bread slice on top. Then wrap up the sandwich with a cling film. This wrapping helps to avoid leaking the sauce out of the bread.
And It’s optional but put the sandwich in the fridge for 15 minutes and so that it’s easy to cut it into two.
That’s it! Serve immediately. Enjoy!
How to save Japanese egg sandwich
This sandwich is best enjoyed within a day. It can last three days in the fridge with cling film, Saran wrap or in an air-tight container.
Why is Japanese egg sandwich crustless?
A main reason is to create a harmony and balance in texture. Japanese egg salad sandwich is fluffy, creamy and silky smooth. The chewy edge crust can be an obstacle for this. Also this is the reason why fluffy bread like Japanese milk bread (shokupan) is used.
The leftover crust? I use them for French toast sticks or bread crumbs (panko).
Our egg breakfast recipes
Japanese Egg Sandwich Recipe
- eggs (note 1)
- 3 tablespoons Kewpie Mayonnaise (note 2)
- 2 Japanese milk bread slices (or soft or brioche)
- pinch sea salt (or Kosher salt)
- pinch sugar
- ½ teaspoon Japanese karashi mustard (or Dijon mustard)
- ½ teaspoon butter (7g)
- Bring water to a boil in a pan. Gently place eggs into the pan. Cook the eggs for 9 minutes
- Place the eggs into running cold water, and remove the egg shell. Cut a small incision on the egg surface, and separate egg yolks from egg whites.
- Cut egg whites into slices. Set aside.
- Smash egg yolks with a spatula in a small bowl. Add milk, salt, sugar and mayonnaise. Combine to make the mix smooth and fluffy. Add egg white slices into the egg yolk mix. Set aside.
- Mix up the butter and mustard, and spread the mix on one side of each bread slices. Cut off the crust.
- Place bread slice on cling or Saran wrap. Top the egg mix filling on it. (note 3)
- Place another bread slice on top, and wrap the sandwich with the film. Place it in the fridge for 15 minutes. Remove it from the fridge and cut it into two pieces.That's it! Serve immediately. Enjoy!
- Eggs are central to this recipe. So use fresh and good quality eggs.
- What makes this egg sandwich different to others is the use of Kewpie Mayo. It’s widely available at the local shops these day in many places around the world and online. Or try my homemade Japanese mayo.
- No need to spread the filling out with a spatula. Avoid pushing it down. Let it spread out naturally on the bread, keeping it fluffy and light.