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Japanese Egg Sandwich (Tamago Sando) Recipe

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A soft, creamy Japanese egg salad sandwich made with fluffy milk bread, rich mayo, and perfectly cooked eggs. A classic convenience-store favorite that’s simple, comforting, and incredibly delicious.

Ingredients

Scale
  • 4 large eggs
  • 2 tbsp Japanese mayo (Kewpie preferred)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp milk or cream (optional, for creamier texture)
  • 2 slices Japanese milk bread (shokupan) or soft white bread
  • Butter (optional, for spreading)

Instructions

  • 1. Place eggs in a pot of cold water and bring to a boil. Once boiling, cook 8–9 minutes.
  • 2. Transfer eggs to ice water and peel.
  • 3. Mash the eggs in a bowl until chunky or smooth, depending on preference.
  • 4. Add Kewpie mayo, sugar, salt, pepper, and milk/cream if using. Mix until creamy.
  • 5. (Optional) Lightly butter the bread slices.
  • 6. Spread the egg filling generously onto one slice of bread and top with the second slice.
  • 7. Trim crusts for authentic style (optional), then slice in half.
  • 8. Serve immediately or chill for 20 minutes for the classic konbini texture.

Notes

  • Use Kewpie mayo for the most authentic flavor.
  • For a runnier center version, reserve one soft-boiled egg yolk and fold it in.
  • Chill before serving for a cleaner cut and firmer texture.

Nutrition

Keywords: Japanese egg sandwich, tamago sando, egg salad sandwich

Find it online: https://dishfoody.com/japanese-egg-sandwich-tamago-sando-recipe/