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Japanese Egg Sandwich (Tamago Sando)

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A luxuriously creamy egg salad sandwich made with soft Japanese milk bread (shokupan) and rich Kewpie mayonnaise. Light, delicate, and perfectly balanced.

Ingredients

6 large eggs

¼ cup Japanese mayonnaise (Kewpie preferred)

12 tablespoons milk or heavy cream (optional)

½ teaspoon sugar

¼ teaspoon salt

A pinch of black pepper (optional)

46 slices Japanese milk bread (shokupan), crusts removed

Unsalted butter, softened (optional)

Instructions

  1. Place eggs in a saucepan, cover with water, and bring to a simmer. Boil for 8–11 minutes, then plunge into an ice bath.
  2. Peel eggs and separate yolks from whites. Mash yolks and finely chop whites.
  3. In a bowl, mix mayonnaise, milk or cream (if using), sugar, salt, and pepper. Combine with mashed eggs until creamy.
  4. (Optional) Lightly spread butter on bread slices.
  5. Spread egg salad on one slice of bread. For presentation, place egg halves in the center before topping with more salad.
  6. Top with another slice of bread. Press gently, remove crusts, and cut into halves or triangles.
  7. Chill sandwich for 10–15 minutes if desired before serving.

Notes

Use medium-soft boiled eggs for creamier texture.

Add Dijon mustard or curry powder for variation.

Substitute Kewpie with vegan mayo for dairy-free version.

Wrap and chill sandwiches for packed lunches.

Shokupan bread is key to authenticity—soft and slightly sweet.

Nutrition