Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: Japanese
Ingredients: 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 shokupan bread (8-slice count preferred); Butter, for spreading; 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); Two slices shokupan bread (6-slice count preferred); Butter, for spreading

If you love egg sandwiches but want to elevate the experience, the Japanese Egg Sandwich (Tamago Sando) recipe is an absolute game changer. It’s fluffy, creamy, and just the right balance of savory and subtly sweet. I first tried this style in a little Tokyo cafe, and it completely won me over—the soft texture and delicate flavors make it so much more than your average sandwich.

This sandwich works perfectly for breakfast, a quick lunch, or even a comforting snack anytime you need a little lift. Plus, it’s surprisingly simple to make at home with just a handful of ingredients you probably already have. This Japanese Egg Sandwich (Tamago Sando) recipe will have you mastering the art of soft, velvety egg salad tucked between pillowy bread in no time.

Ingredients You’ll Need

Each ingredient in this Japanese Egg Sandwich (Tamago Sando) recipe plays a role in creating that iconic creamy and slightly sweet flavor profile. Choosing the right bread and mayonnaise makes a huge difference in texture and taste, so I’ve included some handy tips below.

Large eggs: Fresh eggs make for the best flavor; I like to use a mix of hard-boiled and soft-boiled depending on which version you try.
Kewpie mayonnaise: This Japanese mayo has a subtle sweetness and richness that regular mayo just can’t match.
Sugar: Just a pinch to brighten the egg salad and balance the savory notes.
Ketchup (optional): Adds a gentle tang and a bit of color; only if you want it.
Nutmeg (optional): A tiny sprinkle enhances the warmth and depth without overwhelming the eggs.
MSG (optional): For umami lovers, it amps up the savoriness, but it’s totally fine to leave it out.
Salt and freshly cracked black pepper: Seasoning is key to that perfect flavor harmony.
Shokupan bread: A Japanese milk bread that’s soft, fluffy, and just slightly sweet—perfect for soaking up the egg filling.
Butter: Spread on the bread to add richness and help keep everything moist.

Variations

I love mixing up this Japanese Egg Sandwich (Tamago Sando) recipe depending on my mood or what’s in the fridge. It’s such a versatile base that you can easily personalize to suit your taste or dietary needs.

Soft Boiled Egg Sandwich: Adding soft-boiled eggs whole inside the sandwich creates a creamy, gooey center that’s incredibly indulgent—I once made this for a brunch party and everyone raved about the texture contrast.
Veggie Boost: Finely chopped cucumber or lettuce can add a refreshing crunch, which is a nice change if you want a lighter version.
Spicy Kick: A small dash of wasabi mayo or a sprinkle of shichimi togarashi spices things up beautifully.
Vegan Version: Try mashed tofu seasoned with a little vegan mayo and kala namak (black salt) for that eggy sulfur flavor.

How to Make Japanese Egg Sandwich (Tamago Sando) Recipe

Step 1: Boil and Prepare the Eggs

Start by boiling the eggs—either hard or a combination of soft and hard-boiled, depending on which version you want to try. I like to use a timer for this: 9-10 minutes for hard-boiled and about 6 minutes for soft-boiled eggs. Then, plunge them into ice water immediately to stop cooking and make peeling easier. When peeling, be gentle so you get those smooth round eggs without pockmarks.

Step 2: Make the Creamy Egg Salad

Separate the yolks from the whites. Mash the yolks with your Kewpie mayo, sugar, and any extras like ketchup, nutmeg, MSG, salt, and pepper until it’s smooth and luscious. Chop the egg whites finely and fold them in gently. I find that folding the whites in last gives the egg salad a light, airy texture rather than dense and heavy.

Step 3: Assemble the Sandwich

Trim the crusts off your shokupan bread for that classic Tamago Sando look, or leave them on if you prefer a heartier bite. Spread butter on one side of each slice for richness and moisture. Then, slather a generous amount of egg salad—concentrating it in the middle helps when you slice it to get that beautiful cross-section. For the soft boiled version, carefully layer the soft eggs in the center and spoon extra salad around them to hold everything together.

Step 4: Wrap, Rest, and Slice

Wrap your sandwich tightly in plastic wrap or parchment paper to let everything meld together. I like to let it rest for about 5 minutes with a light weight on top—this little trick really helps it hold its shape and makes slicing easier. Use a super sharp knife to cut for the neatest edges, and voilà! You’ve got yourself a perfectly creamy, fluffy Japanese Egg Sandwich.

How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe

The image shows two thick rectangular sandwiches on a white plate, each sandwich cut into a deep rectangle standing upright. The sandwiches have three layers of soft, white bread with a creamy orange egg salad filling mixed with small pieces of white boiled egg in the middle. Behind the plate is a white cup filled with black coffee, set on a wooden surface. The background has a soft focus, emphasizing the food, with the whole scene placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically keep it simple with this sandwich because the filling is the star. A sprinkle of finely chopped chives or a light dusting of black pepper on top works beautifully for a little pop of color and flavor. Sometimes, I add a thin sliver of shiso leaf inside for a subtle herbal brightness that complements the creamy egg salad perfectly.

Side Dishes

This sandwich pairs wonderfully with something light and fresh like a crisp green salad or pickled vegetables to cut through the richness. A simple miso soup or a cup of green tea makes for a cozy, well-rounded meal when I’m enjoying my Tamago Sando at home.

Creative Ways to Present

Whenever I want to impress guests, I slice the Japanese Egg Sandwich into neat rectangles and arrange them on a platter with edible flowers or microgreens. Another fun twist is cutting them into bite-sized squares as party finger foods—you can secure them with pretty toothpicks and they’re always a hit!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, wrap the sandwich tightly in plastic wrap and store it in the fridge. It’s best eaten the same day, but I’ve found it still holds up nicely within 24 hours. Pro tip: keeping it chilled helps maintain the soft bread and creamy filling without it getting soggy.

Freezing

Freezing isn’t ideal for this sandwich because the soft bread and creamy filling tend to lose their texture. I’ve tried freezing it before and ended up with a less appealing, watery sandwich after thawing. Instead, I recommend making fresh batches as needed to enjoy it at its best.

Reheating

This sandwich is best served cold or at room temperature, so I usually skip reheating. If you absolutely want it warm, remove the filling from the bread and gently warm the egg salad in a microwave-safe dish for just a few seconds, then reassemble quickly. Heating the bread too much can dry it out, so warm just enough to take the chill off.

FAQs

Can I use regular mayonnaise instead of Kewpie in the Japanese Egg Sandwich (Tamago Sando) recipe?

Yes, you can substitute regular mayonnaise, but Kewpie mayo has a distinct sweetness and umami flavor that really elevates the sandwich. If you only have regular mayo, consider adding a tiny pinch of sugar to mimic that subtle sweetness.
What makes the soft boiled egg version of the Japanese Egg Sandwich so special?

The soft boiled eggs add a creamy and slightly runny texture that contrasts beautifully with the creamy egg salad and fluffy bread, making the sandwich feel extra indulgent and satisfying.
Is it necessary to remove the crusts from the bread?

Traditionally, the crusts are removed for a softer bite and classic appearance, but you can leave them on if you prefer more texture or want a sturdier sandwich.
Can I prepare the egg salad in advance?

Absolutely! You can make the egg salad a day ahead and store it covered in the fridge. Just give it a quick stir before assembling your sandwich to refresh the texture.
What type of bread is best for this sandwich?

Shokupan, a Japanese milk bread, is ideal for its softness and slight sweetness. If you can’t find it, a good quality white sandwich bread with a soft crumb will work too.

Final Thoughts

This Japanese Egg Sandwich (Tamago Sando) recipe holds a special place in my kitchen repertoire because it’s simple yet incredibly satisfying. It’s one of those comfort foods that feels like a warm hug, whether you’re rushing out the door or settling in for a cozy meal. Give it a try—I bet once you experience the fluffy bread and creamy egg goodness together, you’ll find yourself craving this little slice of joy again and again.