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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.
6 large eggs
¼ cup Japanese mayonnaise (Kewpie preferred)
1–2 tablespoons milk or heavy cream (optional)
½ teaspoon sugar
¼ teaspoon salt
A pinch of black pepper (optional)
4–6 slices Japanese milk bread (shokupan), crusts removed
Unsalted butter, softened (optional)
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.
Find it online: https://yumntasty.com/japanese-egg-sandwich-tamago-sando/