Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 5 eggs; 2 tbsp Kewpie Mayo; 2 tsp Milk; 1 tsp sugar; 1/4 tsp salt; 1/4 tsp black pepper; 2 slices Shokupan Bread

When I was traveling to Japan, Japanese egg sandwich is one of the snacks that I often get from the konbini (convenience store). It also makes a good breakfast when we had to ride the shinkansen early in the morning to go to another city. It’s usually served cold, straight from the convenience’s store fridge!

Japanese egg sandwich, or tamago sando, tastes a little different than your normal egg sandwich. Even though it looks similar, Japanese egg sandwich has a sweeter taste with a fluffy egg yolk filling.

Once I learned the secret to making the perfect tamago sando, which I will share in this recipe, I never go back to making the usual egg sandwich. Japanese egg sandwich also makes the perfect to go meal for picnics! Quick to make and no hassle 😉

Japanese Egg Sandwich Core Ingredients:

The bread

Obviously, to make a Japanese egg sandwich, you need eggs and bread. But not just any bread. If it is available to you, using the shokupan bread will elevate your egg sandwich. This Japanese bread is fluffy and milky, which compliments the egg filling that we are going to make. If you are not able to get your hands on shokupan bread, don’t worry, white bread works too!

Kewpie Mayo

We get a lot of folks asking if they can substitute Kewpie mayo with regular mayo. Regular mayo does not have the sweet and umami taste that regular mayo does not. Kewpie mayo really helps in getting that signature Japanese egg sandwich taste. You can also make kewpie mayo using regular mayo at home – here is a recipe to make your own Kewpie mayo from Nami (Just One Cookbook). Knowing this difference, the choice of using Kewpie mayo vs regular mayo is up to you 🙂

Japanese Egg Sandwich Filling

Now let’s get into the exciting part of cooking the filling! First, boil 5 eggs for 8-10 minutes. Unlike ramen eggs that’s runny, you want the eggs fully boiled for your Japanese egg sandwich. Once the eggs are fully boiled, submerge it in cold water and then start peeling the skin once it’s cooled down.

Then, set aside one of the boiled egg. You will be working with the other 4 eggs now. Slice the eggs into half and then scoop the egg yolk with a spoon and place it in a bowl. Add the Kewpie mayo, milk, sugar, salt and black pepper into the bowl. To make the fluffy egg yolk filling, we are going to mash the egg yolks with a fork and mix it with the other ingredients.

Once the egg yoks are fully mashed and mixed, add the egg whites. You’re also going to mash this together into smaller chunks. I actually enjoy the more solid texture that comes from the egg white so I usually make sure to not break down the egg whites too much. Once the egg whites are broken down to your desired size, mix the filling mixture together again.

Now that we have the filling ready, it’s time to assemble the sandwich. Prepare the shokupan bread slices and the egg that was set aside in the beginning. Slice that egg into half and place it on one of the Shokupan bread slice, facing down along the diagonal.

Next, spread the egg filling on the bread slice with the egg. Make sure that all of the surface is covered, as well as the top of the egg. Finally, cover the filling with the other shokupan slice. You can serve it right away or wrap it with a cling wrapper and place it in the fridge to store for the next day.

Let us know what you think of this Japanese egg sandwich recipe in the comments below!

Want more easy Asian recipes? check out:

Kwek Kwek

Mitarashi Dango

Korean Rice Cake

ingredients:

5 eggs
2 tbsp Kwepie mayo
2 tsp milk
1 tsp sugar
¼ tsp salt
¼ tsp black pepper
2 slices shokupan bread

steps:

First, start by boiling the eggs for 8-10 minutes. After the eggs finish boiling, submerge it in cold water to cool the eggs and then start peeling the skin.
Next, we are going to prepare the egg sandwich feeling. Set aside one of the boiled eggs and then split the remaining 4 eggs into half. Use a spoon to separate the egg yolk from the egg whites and place the egg yolks in a bowl.
Then, add the kewpie mayo, milk, sugar, salt and black pepper into the bowl. Mash the egg yolks with a fork and then mix everything together.
Once the egg yolks are fully mixed with the other ingredients, add the 4 egg whites into it and mix them with the egg yolk mixture. You want to mash the egg whites slightly so they break apart into small chunks.
Next, split the last egg you’ve set aside in step 2 into half. Place the egg halves facing down, on a diagonal line on one of the bread slice.
Finally, spread the filling mix on the shokupan slice with the egg. Make sure it covers everything, including the eggs and then place the other bread slice on top of it.
Cut the bread into half, along the diagonal so you are splitting the eggs into half again. You will end up with 2 triangular shaped sandwiches. Serve and enjoy!