This Japanese Egg Sandwich (Tamago Sando) is a beloved convenience store classic that offers a uniquely rich and creamy experience. Featuring fluffy shokupan bread and a luscious egg salad made with Kewpie mayo, this sandwich is famous for its savory umami flavor and cloud-like texture.
With a perfectly jammy medium-boiled egg nestled in the center of the creamy filling, this sandwich is not only delicious but also visually stunning when sliced.
Recipe Details
- Flavor Profile: It is savory, slightly sweet, and rich with umami from the Kewpie mayo, balanced by the clean taste of simple boiled eggs.
- Texture: Soft, pillowy bread meets a creamy, minced egg salad, punctuated by the jammy yolk of the center egg.
- Time: 15 minutes prep/boil, 10 minutes chilling.
- Difficulty: Intermediate. The key is timing the egg boil precisely and peeling them carefully.
What You’ll Need
To make this recipe, you will need a pot for boiling water and a bowl for an ice bath—essential for stopping the cooking process and making peeling easier. You will also need a mixing bowl and a fork for mashing. The ingredients are specific: Shokupan (Japanese milk bread) and Kewpie mayonnaise are non-negotiable for the authentic taste and texture.
Ingredient Notes
- Eggs – Use large eggs at room temperature. Using room temp eggs prevents them from cracking in boiling water and ensures accurate cooking times.
- Kewpie Mayonnaise – This Japanese mayo is made with egg yolks and rice vinegar, giving it a richer, custard-like texture and tangier flavor than American mayo.
- Shokupan – Japanese milk bread is incredibly fluffy and slightly sweet. If you can’t find it, a high-quality thick-sliced white brioche is a decent substitute.
- Milk – A splash of whole milk makes the egg salad extra creamy and smooth.
- Sugar – Just a half teaspoon enhances the natural sweetness of the bread and mayo, a hallmark of Japanese egg salad.
- Butter – Softened unsalted butter creates a barrier on the bread, preventing it from getting soggy from the filling.
Add-ins and Substitutions
- Chives – Finely chopped chives add a pop of color and a mild onion flavor that cuts through the richness.
- Mustard – For a little kick, you can add a small dab of Dijon or Japanese karashi mustard to the filling.
- Bread – If shokupan isn’t available, look for “Texas Toast” style white bread and trim the crusts.
How to Make Japanese Egg Sandwich
- Boil the Eggs: Bring a pot of water to a rolling boil over medium-high heat. Carefully add all the eggs.
- Medium-Boiled Egg: Boil for exactly 7 minutes and 30 seconds. Have an ice bath ready. At the 7:30 mark, remove ONE egg (the medium-boiled one) and place it immediately into the ice bath for 2 minutes. Peel carefully and set aside.
- Hard-Boiled Eggs: Continue boiling the remaining eggs until the timer reaches 9 minutes. Remove them and place them in the refreshed ice bath for 2 minutes. Peel and set aside.
- Make the Filling: Slice the hard-boiled eggs in half and add them to a mixing bowl. Use a fork to mash them up into fine minced pieces (you don’t want large chunks). Add the milk, Kewpie mayo, sugar, salt, and black pepper. Mix until creamy and combined. Place this mixture in the fridge for 10 minutes to chill and thicken.
- Prep Bread: Cut the crusts off your shokupan slices. Spread the softened butter on one side of each slice.
- Assemble: Cut the reserved medium-boiled egg in half lengthwise. Place each half face-side down in the center of two pieces of bread.
- Fill: Remove the egg salad filling from the fridge. Spoon the filling around and over the medium-boiled egg halves, ensuring the center egg is covered and supported. Place the remaining bread slices on top to close the sandwiches.
- Serve: Carefully slice the sandwiches in half (perpendicular to the medium-boiled egg so you reveal the cross-section). Serve immediately.
Pro Tip: When placing the medium-boiled egg, remember its orientation! You want to slice through the center of that egg at the end to get the beautiful cross-section. You might want to mark the crust-less bread edge slightly so you remember which way to cut.
Recipe Tips
- Room Temp Eggs: If your eggs are straight from the fridge, add an extra 30-60 seconds to the boiling times, but room temperature is best for accuracy.
- Peeling: Peel the eggs under cool running water or submerged in the water bowl. This helps the shell slip off without damaging the delicate whites.
- Chilling the Filling: Don’t skip the 10-minute chill for the egg salad. It helps the mixture set so it doesn’t squish out the sides when you slice the sandwich.
FAQs
- Where can I find Kewpie mayo? Most Asian grocery stores carry it, and it is increasingly common in the “Asian” or “International” aisle of standard supermarkets. Look for the soft squeeze bottle with a red cap.
- Can I make this ahead? These sandwiches are best eaten fresh or within a few hours. If stored too long, the bread can become soggy despite the butter barrier.
- Why use sugar? It balances the savory saltiness and acidity of the mayo, creating that distinct, rounded flavor profile found in Japanese convenience store sandwiches (conbini style).
Serving Suggestions
- Tea: Pair with a bottle of cold green tea or milk tea for the full experience.
- Picnic: These are quintessential picnic food. Wrap them tightly in plastic wrap to transport them safely.
- Side: A simple green salad or some fresh fruit makes this a complete light meal.
Make This Recipe in Advance
- Boiling: You can boil and peel the eggs a day in advance. Store them in the fridge.
- Assembly: Assemble the sandwiches right before serving to maintain the fluffy texture of the bread.
Japanese Egg Sandwich (Tamago Sando)
- Total Time: 35 minutes
- Yield: 2 Sandwiches 1x
- Diet: Vegetarian
Description
This Japanese Egg Sandwich (Tamago Sando) is a beloved convenience store classic that offers a uniquely rich and creamy experience. Featuring fluffy shokupan bread and a luscious egg salad made with Kewpie mayo, this sandwich is famous for its savory umami flavor and cloud-like texture. With a perfectly jammy medium-boiled egg nestled in the center of the creamy filling, this sandwich is not only delicious but also visually stunning when sliced.
Ingredients
The Eggs
- 6 large eggs (for the salad base), room temperature
- 1 large egg (for the jammy center), room temperature
- Water and Ice (for boiling and cooling)
Filling & Assembly
- 4 slices Shokupan (Japanese milk bread), crusts removed
- 4 tablespoons Kewpie Mayonnaise
- 2 teaspoons whole milk
- 1/2 teaspoon white granulated sugar
- 3/4 teaspoon salt (Diamond Crystal preferred)
- 1/4 teaspoon black pepper
- Unsalted butter, softened (for spreading)
- 1 tablespoon finely chopped chives (optional)
Instructions
Boil the Eggs
Bring a pot of water to a rolling boil over medium-high heat. Carefully lower all 7 eggs into the water.
The Jammy Egg (7:30)
Boil the eggs for exactly 7 minutes and 30 seconds. Have a bowl filled with ice and water ready. At the 7:30 mark, remove ONE egg (the medium-boiled one) and place it immediately into the ice bath for 2 minutes. Peel carefully and set aside.
The Salad Eggs (9:00)
Continue boiling the remaining 6 eggs until the timer reaches 9 minutes. Remove them and transfer to the ice bath for 2 minutes. Peel and set aside.
Make the Filling
Slice the 6 hard-boiled eggs in half and place them in a mixing bowl. Use a fork to mash them into fine, minced pieces (avoid large chunks). Add the milk, Kewpie mayo, sugar, salt, and black pepper. Mix until creamy and combined. Refrigerate this mixture for 10 minutes to let it thicken.
Prep Bread
Slice the crusts off the Shokupan slices. Spread a thin layer of softened butter on one side of each slice (this prevents sogginess).
Assemble
Cut the reserved medium-boiled egg in half lengthwise. Place each half face-down in the exact center of two bread slices.
Fill and Close
Spoon the chilled egg salad filling around and over the medium-boiled egg halves, ensuring the center egg is completely covered and supported. Top with the remaining bread slices.
Slice and Serve
Crucial Step: Note the orientation of the center egg. Slice the sandwich in half perpendicular to the medium-boiled egg so you cut through the yolk to reveal the beautiful cross-section. Serve immediately.
Notes
Slice Direction: Before you close the sandwich, you might want to mark the edge of the bread to remember which way the center egg is facing. You want to slice through the center egg, not alongside it.
Why Kewpie? Do not substitute regular American mayonnaise. Kewpie is made with egg yolks and rice vinegar, giving it a richer, custard-like texture and a distinct umami tang that is the signature flavor of this sandwich.
Room Temp Eggs: Ideally, use eggs that have sat out for 30 minutes. If using eggs straight from the fridge, add 30-60 seconds to the boiling times to ensure they peel easily and cook correctly.
The Butter Barrier: Spreading butter on the bread acts as a hydrophobic barrier, keeping the fluffy milk bread from getting soggy from the creamy filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling / Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Sandwich
- Calories: 580
- Sugar: 8g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 680mg
Keywords: tamago sando, japanese egg sandwich, kewpie mayo recipe, shokupan sandwich, egg salad sandwich, conbini food, picnic recipes, jammy egg
