This popular Japanese egg salad sandwich made with two pillowy soft slices of milk bread is one you cannot miss out on. You can whip up this timeless snack in less than 15 minutes and will probably be the best egg sandwich you have ever tasted!
Honestly, we could eat this super simple yet delicious egg sandwich every day if we could. These tasty Japanese egg salad sandwiches are normally found in convenience stores all across Japan. Now, you can make these popular and delicious grab-and-go Japanese egg sandwiches in your own home!
What is a Japanese Egg Sandwich?
Japanese egg salad sandwich also called tamago sando, is a Japanese spin on an egg salad sandwich. It comprises of hard-boiled eggs mixed with Japanese kewpie mayo softly sandwiched between two slices of Japanese milk bread or shokupan. These egg sandwiches are incredibly popular in Japan. Normally, they are sold almost everywhere in Japan and for good reason, they are so creamy and delicious. Anthony Bourdain described these sandwiches as "Inexplicable Deliciousness."
Ingredients for this Recipe
In comparison to the American-style sandwich, the Japanese egg salad sandwich is much simpler. It only has three main ingredients—bread, mayonnaise, and boiled eggs. It doesn't have any added lettuce, tomato, etc.
- Japanese Hokkaido Milk Bread: Japanese egg sandwiches use the ever so soft and pillowy 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 salad sandwich. Importantly, make sure not to use old or expired ones!
- Kewpie Mayonnaise: the essential ingredient for the flavor. Kewpie mayo tastes light, subtly tangy, and rich. You can find Kewpie mayo at most Asian grocery stores or online. Importantly, I highly recommend using this mayo instead of regular American mayo.
- Milk: the milk adds that extra creaminess within the 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: who doesn't love spreading butter on bread?
How to Make This Recipe
- Boil the eggs. Remove the eggs from the refrigerator as you bring a medium pot of water to a boil. Next, prepare an ice bath with cold water and ice. Bring the water to a boil, then carefully add eggs in, with a slotted spoon. Cover and simmer the eggs for 10 minutes.
- Peel the eggs. Immediately place the eggs into the ice bath to cool down. Next, gently peel the eggs. You can run them underwater if needed.
- Make the egg salad. Then cut the eggs in half and separate the whites from the yolks. Dice the whites. If you want an egg in the center, place one halved egg on the side.
- Place the yolks in a bowl and use a fork to mash together with the kewpie mayonnaise, milk, salt, and sugar until smooth. Next, gently fold in the diced whites and green onion.
- Assemble the Japanese egg salad sandwich. Butter the slices of bread then add the filling. For the egg in the center place one half of the egg down first in the center then cover with the filling on top.
- Lastly, top with the other slice and press down gently. If you prefer, trim the crusts and slice them in half.
Tips for this Recipe
- If you can’t find or make Milk Bread, you can substitute the softest white bread
- Be sure to add in milk for that extra creamy consistency.
- Don’t skip the butter! It acts as a barrier between the eggs and the bread that prevents the bread from getting soggy.
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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Japanese Egg Salad Sandwich (Tamago Sando)
- 6 large eggs
- ¼ cup Kewpie mayonnaise
- 2 teaspoon milk
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 green onion diced
- 4 slices milk bread
- 1 tablespoon butter room temperature for spreading
- 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 slotted spoon. Cover and simmer the eggs for 9 minutes. Prepare an ice bath.
- Chill and peel the eggs.After 9 minutes, remove the eggs 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. Dice the whites. If you want an egg in the center, place one halved egg on the side.
- Mix the egg salad. Place the yolks in a bowl and use a fork to mash together with the 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.
- Use milk bread or the softest white bread you can find for the best results.
- 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.