Japanese egg salad snuggly sandwiched between two pillowy soft slices of milk bread can be whipped in less than 15 minutes and will probably be the best Japanese egg sandwich you have ever tasted!
This popular Japanese egg sandwich sandwiched between two pillowy soft slices of milk bread is one you cannot miss out on. You can whip up this tamago sandwich in less than 15 minutes and will probably be the best egg sandwich you have ever tasted!
If I had to eat one sandwich for the rest of my life, I would choose this tamago sando. This tasty Japanese egg salad sandwich is typically found in convenience stores all across Japan. But now, you don’t need to fly to Japan to have your very own delicious popular grab-and-go Japanese egg sandwich!
This Japanese egg sandwich is made with whole eggs, kewpie mayonnaise, milk, sugar, diced scallions, salt, and pepper. The egg sando is then sandwiched between two slices of the softest, fluffiest, and most delicious Hokkaido milk bread.
When the sun’s out, my mind immediately thinks of this Japanese egg salad sandwich as the perfect picnic snack. If you are looking for more delicious, on-the-go recipes check out my Japanese hotdog, fruit sandwich, and chicken katsu curry sliders!
You’ll have a deliciously packed Japanese egg sandwich filled with creamy egg salad made with eggs, kewpie mayo, milk, sugar, salt, and pepper.
This egg sando is the perfect sandwich to take on your next picnic or as a quick snack when you are on the go.
This tamago sando recipe will guide you step-by-step with a video and a tips and tricks section!
What is a Japanese Egg Sandwich?
Japanese egg salad sandwich also called tamago sando, is a Japanese spin on an egg salad sandwich. Japanese egg sandwiches are made with of hard-boiled eggs mixed with Japanese kewpie mayo softly sandwiched between two slices of Japanese milk bread or shokupan. This egg sando is incredibly popular in Japan. Normally, they are sold almost everywhere in Japan and for good reason, tamago sandwiches are so creamy and delicious. Anthony Bourdain described a Japanese salad sandwich as “Inexplicable Deliciousness.”
Ingredients
In comparison to the American-style sandwich, a tamago sando is much simpler. This tamago sando recipe only has three main ingredients—Hokkaido bread, Kewpie mayonnaise, and boiled eggs. It doesn’t have any added lettuce, tomato, etc.
Japanese Hokkaido Milk Bread: Japanese egg sandwiches use extremely soft and pillowy Hokkaido milk bread. This bread is subtly sweet, milky, and incredibly soft. You can make your own milk bread or pick some up at an Asian grocery store or bakery. However, you can also substitute this with regular white bread or brioche.
Eggs: Boiled eggs are the main ingredient for this egg sando. Importantly, make sure not to use old or expired ones!
Kewpie Mayonnaise: the essential ingredient for this tamago sando recipe.Kewpie mayo tastes light, subtly tangy, and rich and will make all the difference in flavor. You can find Kewpie mayo at most Asian grocery stores or online.
Milk: milk adds that extra creaminess to the tamago sandwich that ties everything together.
Salt: brings out the natural flavor of the eggs.
Sugar: that pinch of sweetness balances out the umami flavors of the Kewpie Mayonnaise.
Butter: make sure your butter is at room temperature. The butter flavors the bread and helps hold the egg sando together.
How to Make a Japanese Egg Sandwich
This Japanese egg sandwich recipe is so easy and simple to make! All you need to do is boil the eggs, mix the Japanese egg salad together, and assemble the tamago sando.
Boil the eggs. Bring a medium pot filled halfway with water to a boil. Bring the water to a boil, then carefully add eggs in, with a spider strainer or slotted spoon. Simmer the eggs on medium heat for 9 minutes. Prepare an ice bath.
Chill and peel the eggs. After 9 minutes, remove the eggs with a spider strainer or slotted spoon and immediately place the eggs into an ice bath to cool for at least 5 minutes. When the eggs are cool, gently peel the eggs.
Separate the egg yolks. Cut the eggs in half separate the whites from the yolks and dice the egg whites.
Mix the Japanese egg salad. In a small mixing bowl, using a fork mix together the egg yolks, kewpie mayonnaise, milk, sugar, salt, and pepper until smooth. Gently fold in the diced whites and green onion.
Assemble the tamago sando. Butter the slices of bread then add the egg salad filling. Top with the other slice and press down gently. If you prefer, trim the crusts and slice them in half.
Tips for the Best Japanese Egg Sandwich
Use Milk Bread. You can either make your own Hokkaido milk breadat home or buy it sliced at your local Japanese grocery or bakery. If you cannot find milk bread substitute it with the softest white bread.
Mash the egg yolks separately first. Mixing the egg yolks first with the other ingredients ensures you’ll have a thoroughly combined, silky-smooth texture.
Add the milk! Be sure to add in milk for an extra creamy tamago sando.
Don’t skip the butter. It acts as a barrier between the eggs and the bread that prevents the tamago sandwich from getting soggy.
Storage Instructions
You can store the Japanese egg salad separated from the bread in an airtight container in the refrigerator for up to a week.
If the tamago sandwich is already assembled, you can wrap it and place it in an airtight container for up to 2 days.
Frequently Asked Q’s & A’s
What is in a Japanese egg salad sandwich?
A Japanese egg salad sandwich is traditionally made of mashed eggs, kewpie mayonnaise, milk, sugar, salt, and pepper. In my tamago sando recipe, I added diced green onion for more color and flavor.
What kind of bread do I use for a tamago sandwich?
The best bread to use for this tamago sando recipe is Hokkaido milk bread. Milk bread is an extremely soft, fluffy, and delicious bread made with whole milk that pairs beautifully with this egg sando.
What is in Kewpie mayonnaise?
Kewpie mayonnaise is the main flavor ingredient for this tamago sandwich. It is made of oil, egg yolks, and vinegar. The main difference between Kewpie mayonnaise and American mayonnaise is the use of egg yolks instead of whole eggs.
Japanese egg salad snuggly sandwiched between two pillowy soft slices of milk bread can be whipped in less than 15 minutes and will probably be the best Japanese egg sandwich you have ever tasted!
Boil the eggs. Bring a medium pot filled halfway with water to a boil. Bring the water to a boil, then carefully add eggs in, with a spider strainer or slotted spoon. Simmer the eggs on medium heat for 9 minutes. Prepare an ice bath.
Chill and peel the eggs. After 9 minutes, remove the eggs with a spider strainer or slotted spoon and immediately place the eggs into an ice bath to cool for at least 5 minutes. When the eggs are cool, gently peel the eggs.
Separate the egg yolks. Cut the eggs in half and separate the whites from the yolks and dice the egg whites.
Mix the egg salad. In a small mixing bowl, using a fork mix together the egg yolks, kewpie mayonnaise, milk, sugar, salt, and pepper until smooth. Gently fold in the diced whites and green onion.
Assemble the Japanese egg salad sandwich. Butter the slices of bread then add the egg salad filling. Top with the other slice and press down gently. If you prefer, trim the crusts and slice them in half.
Notes
Use freshly baked milk bread or the softest white bread you can find for the best results.
Mash the egg yolks separately first. Mixing the egg yolks first with the other ingredients ensures you’ll have a thoroughly combined, silky smooth texture.
Don’t skip the butter. It acts as a barrier between the eggs and the bread that prevents the bread from getting soggy.
Storage instructions. You can store the egg salad separated from the bread in an airtight container in the refrigerator for up to a week.
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