Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 large Pete and Gerry’s Organic Eggs; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 to 2 teaspoon milk or plant milk (Optional) (Footnote 1); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish) (Optional)

Jump to Recipe

If you’ve ever wandered into a Japanese convenience store or caught a glimpse of glossy sandwiches on social media, chances are you’ve seen the irresistible Japanese Egg Sandwich (Tamago Sando). This humble yet exquisite snack transforms simple ingredients into a pillowy, creamy marvel, with silky eggs nestled between slices of fluffy milk bread. Whether you’re whipping one up for a weekday lunch, picnic, or a snack to impress your friends, Japanese Egg Sandwich (Tamago Sando) hits all the right notes of comfort and surprise. It’s the kind of recipe you’ll crave again and again, for the memories it evokes as much as the taste.

Japanese Egg Sandwich (Tamago Sando) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Japanese Egg Sandwich (Tamago Sando) is how a handful of carefully selected components combine to create something totally special. Each ingredient plays a starring role, from providing richness to adding the signature creaminess and delicate color that make this sandwich so memorable.

6 large Pete and Gerry’s Organic Eggs: The heart of the sandwich, these provide the rich, creamy base; opt for pasture-raised eggs for the most flavorful results.
1/4 teaspoon sugar: Just a touch lifts and balances the flavor of the eggs, giving them that classic Japanese subtle sweetness.
1/4 teaspoon salt: Essential for rounding out the flavors and drawing out the egg’s natural taste.
1/4 teaspoon ground black pepper: Adds a gentle warmth and depth without overpowering the delicate salad.
1 to 2 teaspoons milk or plant milk (optional): For extra creaminess, especially when using hard-boiled eggs—this is the secret to that velvety texture.
4 tablespoons Japanese mayonnaise: Rich, tangy, and slightly sweet, this binds everything together (Kewpie is the classic choice!).
4 slices Japanese milk bread: The fluffy, slightly sweet shokupan is non-negotiable—its cloud-like texture is what distinguishes the Japanese Egg Sandwich (Tamago Sando).
2 tablespoons unsalted butter, softened: Spreading this on the bread adds a buttery fragrance and keeps the bread perfectly soft.
Chives, sliced (for garnish, optional): These add a pop of color and a delicate oniony note that plays beautifully with the creamy eggs.

How to Make Japanese Egg Sandwich (Tamago Sando)

Step 1: Prepare Your Ice Bath

First things first: fill a big bowl with cold water and plenty of ice. This simple trick is the secret to peeling perfect eggs every time. It stops the cooking in its tracks and makes shell removal effortless, ensuring your Japanese Egg Sandwich (Tamago Sando) is as pristine as it is delicious.

Step 2: Boil the Eggs

Bring a medium-sized pot of water to a rolling boil—enough to submerge all your eggs. Carefully lower the eggs in with a ladle. For that signature soft-but-set consistency, boil for 7 minutes, then let them sit off-heat for another minute. Prefer a firmer filling? Go for 10 minutes for fully hard-boiled eggs. Immediately plunge the eggs into your ice bath to cool for about 2 minutes, but remove them when they’re still slightly warm to the touch.

Step 3: Peel and Mash the Eggs

Gently peel your eggs—the ice bath should have made this a breeze. Transfer them to a large bowl. With a fork (and a paring knife for any stubborn bits), mash the eggs until you have small, coarse pieces: think smaller than peas but not as fine as a mince. This is the textural sweet spot for Japanese Egg Sandwich (Tamago Sando).

Step 4: Make the Egg Salad

Now, sprinkle in the sugar, salt, and black pepper. Mix gently but thoroughly. Time for the magic ingredient: Japanese mayonnaise! Dollop it in, along with milk or plant milk if you want a super creamy texture, especially if your eggs are on the firmer side. Stir, taste, and adjust any seasonings or mayo to create a perfectly balanced filling.

Step 5: Butter and Assemble

Lay out your bread slices and lavishly spread 1/2 tablespoon of softened butter on each. This keeps the bread cloud-soft and soaks up any extra flavor. Pile half of the egg salad onto one slice of bread, smoothing it right to the edges. Cap with the second slice, buttered side down, and give it a gentle press. Repeat for the second sandwich.

Step 6: Trim and Garnish

No Tamago Sando is complete without its signature look: using a sharp knife, trim away the crusts for those picture-perfect, square edges. If you like, shower the top with sliced chives for a pop of color and a subtle aromatic twist.

Step 7: Slice and Serve

Cut each sandwich in half—diagonally is traditional, but rectangles work too. Arrange them on a plate and serve up your homemade Japanese Egg Sandwich (Tamago Sando) while the bread is still soft and the filling delightfully cool.

How to Serve Japanese Egg Sandwich (Tamago Sando)

Garnishes

A light sprinkle of sliced chives gives your Japanese Egg Sandwich (Tamago Sando) a fresh, vibrant finish. You can also add a touch of cracked black pepper, a pinch of flaky sea salt, or even finely sliced scallions for extra flair if you want something a little different.

Side Dishes

Keep things simple so the flavors shine! Japanese Egg Sandwich (Tamago Sando) is perfection with a side of crunchy pickled vegetables, delicate edamame, or a crisp salad with a ginger-soy vinaigrette. Of course, a cup of green tea or a refreshing iced barley tea is pure bliss alongside these sandwiches.

Creative Ways to Present

For maximum charm, serve the sandwiches on a wooden board, wrap them in parchment or wax paper for a picnic, or line up neat halves in a bento box. For parties, cut each sandwich into bite-size squares and secure them with cute toothpicks—everyone loves a finger-friendly Tamago Sando!

Make Ahead and Storage

Storing Leftovers

If you have extra Japanese Egg Sandwich (Tamago Sando), wrap each one snugly in plastic wrap to keep the bread from drying out and refrigerate. They’ll stay fresh and creamy for up to 2 days without losing their signature bite.

Freezing

While you might be tempted to make a big batch ahead, freezing is not recommended for Japanese Egg Sandwich (Tamago Sando). The texture of the bread and egg salad doesn’t hold up well in the freezer, risking sogginess and separation once thawed.

Reheating

This sandwich is designed to be enjoyed chilled or at room temperature, so reheating isn’t necessary. In fact, microwaving or toasting could melt the filling and change the delicate texture, so just enjoy them as is for ultimate satisfaction!

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

While regular mayo will work in a pinch, Japanese mayonnaise is creamier, slightly sweeter, and brings an unmistakable tang that truly elevates the Japanese Egg Sandwich (Tamago Sando) experience. If you’re using American-style mayonnaise, try adding a splash of rice vinegar and a pinch of sugar for a closer match.

Is it necessary to remove the bread crusts?

Crustless bread is traditional for Tamago Sando, adding to the pillowy, melt-in-your-mouth feel and the iconic look. That said, if you’re a crust-lover or short on time, go ahead and leave them on. It’s your kitchen—make it your own!

What can I substitute for Japanese milk bread?

Japanese milk bread is uniquely fluffy and soft, but in a pinch, you can use pullman loaf, brioche, or even soft white sandwich bread. Just look for the lightest, squishiest loaf you can find for the most authentic Japanese Egg Sandwich (Tamago Sando) texture.

How can I make this sandwich dairy-free?

Simply swap in plant-based milk for regular milk, use a dairy-free butter substitute, and verify your bread is dairy-free. There are some vegan Japanese mayos out there too—enjoy an equally delicious dairy-free Japanese Egg Sandwich (Tamago Sando)!

Can I add other ingredients to the filling?

Absolutely! Feel free to fold in a sprinkle of finely chopped herbs, a spoonful of diced pickles, or a hint of wasabi for a modern twist. The classic Japanese Egg Sandwich (Tamago Sando) is all about simplicity, but a little creativity goes a long way.

Final Thoughts

If you haven’t made a Japanese Egg Sandwich (Tamago Sando) at home, you’re in for a treat—there’s truly nothing like that soft bread and velvety filling. I hope you give this classic a try, share it with friends, and make it your own. Happy sandwich-making!

Japanese Egg Sandwich (Tamago Sando) Recipe

★★★★★

5.1 from 29 reviews

Author: Lila
Total Time: 25 minutes
Yield: 2 sandwiches 1x
Diet: Vegetarian

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Description

A delightful recipe for Japanese Egg Sandwich (Tamago Sando) that features a creamy and flavorful egg salad sandwiched between slices of soft Japanese milk bread. This popular Japanese sandwich is perfect for a quick and satisfying meal.

Ingredients

Scale

Egg Salad:

6 large Pete and Gerry’s Organic Eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoon milk or plant milk (Optional) (Footnote 1)
4 tablespoons Japanese mayonnaise

Assembly:

4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish) (Optional)

Instructions

To make the egg salad – Prepare an ice bath. Boil eggs for 7 minutes for medium soft boiled. Transfer to ice bath, peel, and mash. Add sugar, salt, pepper, and mayonnaise. Adjust seasoning.
To cook and assemble the sandwich – Spread butter on bread slices. Spread egg salad on one slice, top with the other slice. Cut off crusts, slice sandwiches in half.

Notes

For a twist, add a splash of soy sauce or a pinch of curry powder to the egg salad for extra flavor.
Ensure the eggs are at room temperature before boiling to prevent cracking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Boiling, Mixing, Assembling
Cuisine: Japanese