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Japanese Egg Sandwich (Tamago Sando) Recipe

Japanese Egg Sandwich (Tamago Sando) Recipe

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Jump to Recipe· 4.4 from 126 reviews

If you’ve ever scrolled through Instagram food feeds, you might have seen that gorgeous, fluffy, perfectly cut sandwich everyone’s obsessed with — yes, the iconic Japanese Egg Sandwich (Tamago Sando) Recipe. Trust me, this sandwich is way more than just a pretty face; it’s soft, creamy, and has that delicate balance of savory with a hint of sweetness that’ll have you coming back for more. When I first tried making this at home, I was hooked instantly, and I’m excited to share all my tips so you can nail it effortlessly in your kitchen.

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Why You’ll Love This Recipe

  • Unbeatable Creaminess: The combination of smooth mashed yolks and silky Kewpie mayo creates an ultra-creamy texture that melts in your mouth.
  • Perfectly Soft Bread: Using Japanese shokupan gives you that pillowy softness that’s key for an authentic sandwich experience.
  • Simple but Flavorful: A few secret ingredients like a hint of nutmeg and a touch of sugar balance the flavors neatly without overpowering the egg.
  • Make-Ahead Friendly: It gets even better after resting—letting it chill helps those flavors blend and makes slicing a breeze.
This image shows a close-up of a sandwich sliced in half on a white plate with a dark blue rim. Each sandwich piece has three layers: the outer layer is soft white bread with a light brown crust; the middle layer is bright white, smooth, and folded thinly, possibly a slice of cheese or delicate meat; the top layer is a soft-boiled egg with a bright orange, slightly runny yolk surrounded by firm, white egg white, and there are small bits of chopped egg mixed with a creamy, pale yellow sauce around the eggs. The sandwich halves are wrapped halfway in white paper, adding a clean look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Japanese Egg Sandwich Tamago Sando, Japanese egg sandwich recipe, Tamago Sando ingredients, how to make Tamago Sando, Japanese sandwich ideas this Recipe

Ingredients You’ll Need

Every ingredient in this Japanese Egg Sandwich (Tamago Sando) Recipe plays a crucial role in delivering that signature moist, creamy, and lightly sweet sandwich you’ll want to make again and again. Choosing quality eggs and fresh bread makes all the difference!

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl of smooth pale pink Kewpie mayonnaise, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of light brown ground nutmeg, a small white ceramic bowl of white MSG powder, a small white ceramic bowl of coarse white salt, a small white ceramic bowl of freshly cracked black pepper, two thick slices of fluffy white shokupan bread with a soft crust, a small square of pale yellow butter placed on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Japanese Egg Sandwich Tamago Sando, Japanese egg sandwich recipe, Tamago Sando ingredients, how to make Tamago Sando, Japanese sandwich ideas
  • Large eggs: Fresh eggs make the texture richer and taste cleaner; I prefer organic when I can find them.
  • Kewpie mayonnaise: This Japanese mayo is a game-changer with its subtle sweetness and umami—replace with regular mayo only if you have to.
  • Sugar: Just a pinch to balance the savory flavors without making the sandwich taste sweet.
  • Ketchup (optional): Adds a subtle tang and depth, but feel free to leave it out if you prefer a purer egg flavor.
  • Nutmeg (optional): A tiny dash enhances the overall aroma in a surprisingly comforting way.
  • MSG (optional): Adds umami without being overpowering—totally optional and your call!
  • Salt and freshly cracked black pepper: Season perfectly for flavor balance.
  • Shokupan bread: The fluffy, soft Japanese milk bread is the perfect canvas; I buy the 8-slice loaf for classic sandwiches.
  • Butter: I like to lightly spread on the bread for extra indulgence and richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about the Japanese Egg Sandwich (Tamago Sando) Recipe is how versatile it is—I always experiment with different takes depending on my mood or pantry staples. Feel free to make this your own!

  • Soft Boiled Egg Version: For a creamier center and an eye-catching sandwich, add soft-boiled eggs sliced within the sandwich layer. Whenever I do this, it elevates the texture and looks so fancy yet easy.
  • Herb Infusion: Chopped chives or parsley mixed into the egg salad gives a fresh burst of flavor that my family loves to sneak in.
  • Spicy Kick: A small dash of Sriracha or a sprinkle of shichimi togarashi makes this a fun twist if you want just a little heat.
  • Avocado Addition: Adding sliced avocado layers adds creaminess and richness, perfect if you want something a little heartier.

How to Make Japanese Egg Sandwich (Tamago Sando) Recipe

Step 1: Boil the Eggs to Perfection

I’ve found that the key to any egg-based sandwich is the perfect boil. For the classic version, hard boil your eggs by gently placing them in boiling water for around 9-10 minutes, then plunging them straight into ice water to stop cooking and make peeling a breeze. For the soft boiled twist, cook two eggs for about 7 minutes while hard boiling the other two. Cooling in ice water ensures the whites stay firm but the yolks remain luscious and creamy.

Step 2: Prepare the Creamy Egg Salad

Once peeled, separate the yolks and whites for the hard-boiled eggs. Mash the yolks thoroughly with Kewpie mayo, sugar, ketchup (if using), nutmeg, MSG (optional), salt, and pepper until silky smooth—I love to use a fork and really get it creamy. Then finely chop the whites and gently fold them into the mixture. This combo creates a buttery, luscious filling without being too chunky.

Step 3: Butter and Assemble the Sandwich

My secret weapon is removing the crusts for a neat presentation; it’s a personal preference, but if you want a softer sandwich just leave them on. Spread room temperature butter thinly on one side of each slice of shokupan—this adds moisture and keeps the bread from getting soggy. Pile a generous amount of egg salad, focusing a bit more in the middle for that stunning cross-section everyone admires.

Step 4: Wrap, Rest, and Slice Like a Pro

Wrapping the sandwich tightly in plastic wrap (or parchment if you’re doing the soft boiled version) and letting it rest for five minutes is a game changer. It helps the filling set and makes slicing much cleaner. When slicing, use a very sharp knife and a gentle sawing motion to get that iconic, neat square shape. The cross-section with fluffy bread and creamy filling is soooo satisfying.

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Pro Tips for Making Japanese Egg Sandwich (Tamago Sando) Recipe

  • Use Fresh Eggs: I always recommend the freshest eggs you can find for the best texture and flavor—older eggs don’t hold as nicely when mashed.
  • Handle Bread Gently: The soft shokupan tears easily, so be gentle and avoid pressing down hard when assembling and slicing.
  • Resting Is Key: Don’t skip the rest time; it allows the flavors to marry and makes the whole sandwich less messy when slicing.
  • Sharp Knife for Clean Slices: A serrated bread knife or a very sharp chef’s knife will help you get those perfect sandwich edges every time.

How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe

The image shows two sandwich halves on a white plate with blue rings, placed on a white marbled surface. Each sandwich has three visible layers: the bottom and top layers are soft, thick white bread with a light texture. The middle layer is a fried egg with a bright orange, slightly runny yolk and white cooked egg whites, surrounded by a creamy, slightly chunky yellow sauce spread on both sides of the bread. The sandwiches are wrapped partly in white paper at the bottom edges. The photo taken with an iphone --ar 2:3 --v 7 - Japanese Egg Sandwich Tamago Sando, Japanese egg sandwich recipe, Tamago Sando ingredients, how to make Tamago Sando, Japanese sandwich ideas

Garnishes

I love keeping things simple here—sometimes a tiny sprinkle of finely chopped chives or a dusting of black pepper right on top is all you need to brighten things up. If you’re feeling fancy, a few pickled ginger slices serve as a refreshing palate cleanser between bites.

Side Dishes

This sandwich pairs so well with a crisp cucumber salad or mini seaweed salad bowls for a Japanese-inspired lunch. On lazy days, I just grab some kettle chips and a cold green tea for the perfect light meal.

Creative Ways to Present

For special occasions or fancy brunches, I like cutting my sandwiches into cute little triangles or even finger-sized portions for easy sharing. Wrapping each piece in parchment with a little sticker or label makes them look adorable and perfect for picnics or gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, trust me), keep the sandwiches wrapped tightly in plastic wrap and store them in the fridge. They’re best eaten within 24 hours for the freshest texture. The bread can get a little soggy if stored too long, so plan accordingly.

Freezing

Freezing isn’t really my go-to with the tamago sando because the bread loses its softness when thawed, but if you must, slice and wrap very tightly using cling film and freeze for up to one month. Thaw in the fridge gently, but know it won’t be quite the same as fresh.

Reheating

Since this sandwich is best served cold or at room temp, I usually just let it sit out for 15 minutes from the fridge before eating. Reheating tends to make the bread tough and the creamy filling separate, so enjoy it fresh for the best experience.

FAQs

  1. What kind of bread is best for Japanese Egg Sandwich (Tamago Sando) Recipe?

    Shokupan, a soft and fluffy Japanese milk bread, is the traditional and best choice for tamago sando. Its pillowy texture and slight sweetness complement the creamy egg filling perfectly and help achieve that iconic sandwich look and mouthfeel.

  2. Can I use regular mayonnaise instead of Kewpie mayo?

    You can substitute with regular mayo in a pinch, but Kewpie mayo has a unique, slightly sweet and umami-rich flavor that really makes this sandwich special. If you want to mimic Kewpie, mix regular mayo with a tiny bit of rice vinegar or mirin.

  3. How do I make sure the egg salad isn’t too runny?

    Drain any excess moisture from the egg whites and avoid adding too much mayo at once—you can always add more later. Also, letting the sandwich rest wrapped helps set the mixture, making it easier to handle and less prone to dripping.

  4. Is the sandwich best served warm or cold?

    Japanese Egg Sandwich (Tamago Sando) is traditionally served cold or at room temperature to maintain the soft texture of the bread and creamy filling. Heating tends to dry out the bread and affect the filling’s creaminess negatively.

Final Thoughts

This Japanese Egg Sandwich (Tamago Sando) Recipe is one of those humble dishes that feels like a warm embrace every time I eat it. Whether you make it classic or soft boiled, it’s the kind of sandwich that’s deceptively simple but delivers on texture, flavor, and total satisfaction. I hope you’ll give this recipe a try and see for yourself why it’s a cult favorite worldwide — plus, it’s a fun, easy way to upgrade your sandwich game at home. I can’t wait to hear how yours turns out!

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Japanese Egg Sandwich (Tamago Sando) Recipe

Japanese Egg Sandwich (Tamago Sando) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 126 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 1 sandwich 1x
  • Category: Sandwich
  • Method: Boiling, No-Cook
  • Cuisine: Japanese
  • Diet: Halal
Print Recipe

Description

A classic Japanese Egg Sandwich, or Tamago Sando, featuring a creamy, flavorful egg salad made with Kewpie mayonnaise and soft or hard boiled eggs, sandwiched between fluffy shokupan bread. Perfectly buttered and wrapped to enhance texture and flavor for an irresistible, comforting sandwich.

Ingredients

Scale

Classic Egg Sandwich

  • 2 large eggs
  • 1 tbsp + 1 tsp Kewpie mayonnaise
  • 1/8 tsp sugar
  • 1 tsp ketchup (optional)
  • 1/8 tsp nutmeg (optional)
  • 1/8 tsp MSG (optional)
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 2 slices of shokupan bread (8-slice count preferred)
  • Butter, for spreading

Soft Boiled Egg Sandwich

  • 4 large eggs
  • 1 tbsp + 1 tsp (20 g) Kewpie mayonnaise
  • 1/8 tsp (1.6 g) sugar
  • 1 tsp (2.5 g) ketchup (optional)
  • 1/8 tsp nutmeg (optional)
  • 1/8 tsp MSG (optional)
  • 1/8 tsp salt
  • 1/8 tsp freshly cracked black pepper
  • 2 slices of shokupan bread (6-slice count preferred)
  • Butter, for spreading

Instructions

  1. Boil the Eggs (Classic): Hard boil 2 large eggs by placing them in boiling water for about 10 minutes, then immediately cool in ice water. Peel once cooled.
  2. Prepare the Egg Salad (Classic): Separate the yolks and whites of the hard boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and black pepper until smooth. Finely chop the whites and fold into the yolk mixture gently for texture.
  3. Assemble Sandwich (Classic): Trim the crusts off the shokupan bread slices. Butter one side of each slice evenly. Spread the prepared egg salad generously on the buttered side, focusing slightly more in the middle to create a nice cross-section when sliced.
  4. Wrap & Rest (Classic): Wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes at room temperature to help the flavors meld and the sandwich hold its shape.
  5. Slice & Serve (Classic): Using a very sharp knife, cut the sandwich in half cleanly. Remove the plastic wrap and serve immediately.
  6. Cook the Eggs (Soft Boiled): Soft boil 2 eggs by cooking them in boiling water for about 6 minutes, then hard boil the remaining 2 eggs for about 10 minutes. Cool all eggs in ice water and peel when ready.
  7. Make Egg Salad (Soft Boiled): Separate the yolks and whites of the hard boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and black pepper until smooth. Finely chop the whites and fold into the yolk mixture gently.
  8. Assemble Sandwich (Soft Boiled): Leave the crusts on the bread slices. Butter one side of each slice. Spread a generous amount of egg salad on one slice, concentrating it in the center. Place the two soft boiled eggs horizontally in the middle. Spoon additional egg salad around and on top of the eggs to secure them. Top with the other slice of bread, butter side down.
  9. Wrap & Rest (Soft Boiled): Wrap the sandwich tightly in parchment paper so that the eggs will be sliced in half when cut. Place a light flat plate or similar weight on top. Let rest for 5 minutes for the sandwich to hold its shape and the flavors to meld.
  10. Slice & Serve (Soft Boiled): Slice through the middle of the sandwich vertically at the tallest part to reveal a beautiful cross-section. Serve immediately and enjoy.

Notes

  • Use Kewpie mayonnaise for authentic Japanese flavor and creaminess.
  • The optional ingredients (ketchup, nutmeg, MSG) add depth but can be omitted based on preference.
  • Soft boiled eggs provide a creamy texture contrast inside the sandwich.
  • Resting the sandwich wrapped helps it hold its shape and improves slicing.
  • Use a very sharp knife to prevent squishing the sandwich when slicing.
  • Shokupan bread is a popular Japanese milk bread known for its soft, fluffy texture and slightly sweet flavor.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 26g
  • Saturated Fat: 6g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 235mg

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