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Japanese Egg Sandwich

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Tamago Sando is a popular Japanese egg sandwich made with creamy egg salad and soft, crustless slices of Shokupan (Japanese milk bread). This simple yet flavorful snack is a staple in Japanese convenience stores and has become a global comfort food favorite.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Lunch, Snack
  • Method: Boiling, Assembling
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

3 large eggs

¼ tsp sugar

¼ tsp kosher salt

⅛ tsp freshly ground black pepper

2 tsp milk

2 Tbsp Japanese Kewpie mayonnaise

4 slices Shokupan (Japanese milk bread) or substitute with brioche/soft white bread

Salted butter

Instructions

  1. Place the eggs in a saucepan, cover with water, and bring to a boil. Boil for 12 minutes, then cool in ice water and peel.
  2. Mash the eggs in a bowl until whites are in small even pieces. Add sugar, salt, pepper, milk, and Kewpie mayo. Mix well and adjust seasoning to taste.
  3. Butter each bread slice lightly. Spread the egg salad evenly on two slices, then top with the remaining slices, butter side down.
  4. Place the sandwiches between plates to compress gently. Rest for 5 minutes.
  5. Trim the crusts and cut the sandwiches in half. Serve immediately.

Notes

  • Use slightly older eggs for easier peeling.
  • Milk enhances creaminess; sugar adds a hint of sweetness similar to 7-Eleven’s version.
  • Butter prevents sogginess by acting as a moisture barrier.
  • Wrap tightly and refrigerate up to 2 days if making in advance.

Nutrition

Find it online: https://cheftinaskitchen.com/japanese-egg-sandwich/