Creamy Japanese Egg Sandwich Perfect for Quick Lunches

This delightful Japanese Egg Sandwich, known as Tamago Sando, features creamy egg salad in soft shokupan bread, perfect for quick lunches.

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Prep Time 10

Cook Time 25

Chilling Time 10

Total Time 35

Servings: 2 sandwiches

Course: Breakfast

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

6 large eggs Perfect for hard boiling; use room temperature eggs for better shell removal.
1 large egg Optional for medium-boiling; creates a delightful gelatinous center.
water Essential for boiling those delicious eggs.
ice Quickly cools boiled eggs to stop the cooking process.

For the Filling

2 tsp whole milk Adds creaminess to the luxurious egg filling.
4 tbsp Kewpie Japanese mayonnaise Offers a rich, umami flavor; essential for Tamago Sando.
0.5 tsp white granulated sugar Balances flavors and enhances sweetness.
0.75 tsp salt Enhances overall flavor; Diamond Crystal brand is preferred.
0.25 tsp black pepper Adds a subtle touch of spice.

For the Bread

4 slices shokupan The soft, fluffy Japanese milk bread; crusts removed.
1 tbsp unsalted butter Adds rich flavor when spread on the bread.

For the Garnish (Optional)

1 tbsp chives Finely chopped for a fresh note and pop of color.

Equipment

Pot
Mixing Bowl
Knife
Spoon

Method

Step-by-Step Instructions for Japanese Egg Sandwich

Boil your large eggs, placing them in a pot and covering with water. For hard-boiled, boil for 9 minutes; for medium-boiled, 7 minutes and 30 seconds. Transfer to an ice bath to cool.
Once cooled, peel the eggs and mash them in a mixing bowl. Add the whole milk, Kewpie mayonnaise, sugar, salt, and black pepper. Mix until creamy and chill in the fridge for 10 minutes.
Remove crusts from shokupan bread and spread softened unsalted butter on one side of each slice. Layer the egg filling between two buttered slices with a halved medium-boiled egg.
Cut the sandwiches in half diagonally and serve immediately to enjoy the best texture.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 220mgSodium: 570mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

For best results, use room temperature eggs and chill the egg filling before assembling the sandwiches. Store leftovers properly in the refrigerator for up to 3 days.

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