Japanese Egg Sandwich (Tamago Sando) Recipe

If you’ve never tried a Japanese Egg Sandwich, or Tamago Sando, you’re in for a real treat. This simple sandwich is all about creamy, fluffy egg salad sandwiched between soft, pillowy white bread – it’s comfort food taken to a whole new level. The magic really comes from using Kewpie mayo, which adds that subtle umami and silky texture that turns a basic egg sandwich into something downright addictive.

I remember the first time I made this Japanese Egg Sandwich (Tamago Sando) Recipe at home—just the aroma of the soft, buttery bread combined with that perfectly seasoned egg filling made me want to eat it for every meal. Whether you’re packing lunch, enjoying a quick snack, or hosting brunch, this sandwich works beautifully. Plus, it comes together in less than 30 minutes, making it a winner for busy days when you want something satisfying without fuss.

Ingredients You’ll Need

The beauty of the Japanese Egg Sandwich (Tamago Sando) Recipe is in how a handful of simple ingredients come together to create a balanced, flavorful bite. Picking the right bread and mayonnaise really makes a difference here—soft, fluffy bread and Kewpie mayo are must-haves, and I’ll share why below.

• Large eggs: Fresh eggs give you that vibrant yellow yolk and the perfect texture for mashing or soft-boiling.
• Kewpie mayonnaise: This mayo has a slightly sweet, richer flavor than regular mayo—trust me, it’s worth seeking out for this recipe.
• Sugar: Just a pinch to balance the creaminess with a hint of sweet.
• Ketchup (optional): Adds a subtle tang and depth. I sometimes skip it if I want a purer egg flavor but it’s a nice touch.
• Nutmeg (optional): Just a whisper of nutmeg gives a lovely warm note—don’t skip if you want that classic taste.
• MSG (optional): If you’re comfortable using it, MSG enhances umami and makes the filling pop.
• Salt and freshly cracked black pepper: Essential for seasoning the egg filling perfectly.
• Shokupan bread: This Japanese milk bread is soft, slightly sweet, and holds the filling beautifully without overpowering it. Eight-slice loaves work best for the classic version; six-slice for the soft-boiled egg version.
• Butter: Spread on the bread for richness and to keep things moist.

Variations

I love mixing things up with this Japanese Egg Sandwich (Tamago Sando) Recipe, depending on my mood or what I have on hand. It’s such a forgiving recipe, so feel free to tweak the mayo ratio, add herbs, or swap out bread types to make it your own.

• Soft Boiled Egg Variation: I personally adore the soft-boiled egg version for brunch. The runny yolk adds a luscious creaminess that elevates the whole sandwich.
• Herb Boost: Adding finely chopped chives or parsley gives a fresh pop that contrasts nicely with the creamy filling.
• Whole Wheat Twist: Swap shokupan for a soft whole wheat or oat loaf for a heartier sandwich.
• Spicy Kick: Stir a little sriracha or Japanese karashi mustard into the mayo for some heat.

How to Make Japanese Egg Sandwich (Tamago Sando) Recipe

Step 1: Boil and prepare the eggs

For the classic version, hard boil the eggs first. Bring a pot of water to a boil, gently lower in the eggs, and cook for about 10 minutes. Immediately plunge them into ice water to stop cooking and make peeling easier—this step is key, so don’t skip! If you’re trying the soft-boiled version, boil two eggs softly for 6 minutes and two eggs fully for 10 minutes, chilling them afterward.

Step 2: Make that silky egg salad

Separate the yolks from the whites for the hard boiled eggs. Mash the yolks with the Kewpie mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper until smooth and creamy. Then finely chop the egg whites and gently fold them back in. This mix is the heart of your sandwich, so taste and tweak the seasoning to your liking here.

Step 3: Prepare your bread and assemble

For the classic sandwich, remove the crusts from your shokupan for that iconic soft look. Butter one side of each bread slice generously; this keeps the sandwich moist and adds richness. Spread your egg salad smoothly but pile it up more in the center to get that fantastic layered cross-section. Then close your sandwich, pressing gently.

Step 4: Wrap, rest, and slice like a pro

Wrap your sandwich tightly in plastic wrap (or parchment for the soft-boiled version). This little resting period lets the filling firm up just enough so it doesn’t ooze out when you cut it. Rest for at least 5 minutes, then slice cleanly with a very sharp knife for the prettiest halves.

How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe

Garnishes

I usually keep garnishes simple—sometimes just a light sprinkle of finely chopped chives or a few flakes of sea salt on top for an extra burst of flavor. If you’re feeling fancy, a tiny smear of Japanese karashi mustard on the side packs a punch and pairs beautifully with the creamy egg.

Side Dishes

This sandwich goes great with a crisp green salad or a few slices of pickled cucumbers for contrast. I often serve it alongside a bowl of miso soup or a light fruit salad to balance the richness.

Creative Ways to Present

If you want to impress guests at brunch, try cutting the sandwich into petite triangles or finger-sized rectangles and arrange them on a pretty platter with edible flowers or microgreens. I’ve even wrapped individual sandwiches in parchment paper tied with kitchen twine for an elegant picnic vibe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), wrap the sandwich tightly in plastic wrap and keep it refrigerated. It’s best eaten the same day, but it can last up to 24 hours without losing too much freshness.

Freezing

Freezing isn’t something I recommend for this sandwich because the bread and egg salad texture change quite a bit—you’ll lose that soft, fresh bite. If you want to prep in advance, make the egg salad separately and assemble just before eating.

Reheating

I usually don’t reheat this sandwich; it’s best served fresh or cold. But if you prefer it warm, a quick zap in the microwave for 10-15 seconds wrapped in a paper towel works. Just watch it closely so the bread doesn’t get soggy.

FAQs

Final Thoughts

This Japanese Egg Sandwich (Tamago Sando) Recipe is one of those dishes that feels both nostalgic and a little special—comfort food with a sophisticated twist. Whenever I make it, I’m reminded how something so simple can deliver so much joy in every bite. I really encourage you to try it, whether for a quick lunch, an elegant snack, or a casual guest treat. It’s easy, forgiving, and if you follow these tips, you’re going to nail it every time. Trust me, once you have your first bite, you’ll be making it again and again.

Print