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This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!
If you're a fan of egg salad sandwiches, you'll love this twist on the classic recipe! Japanese egg sandwich is a creamier, more minimal egg sandwich that's easy to make and full of flavor!
What makes this the best Japanese egg sandwich is the addition of soft-boiled eggs to deliver a luscious, umami-filled sandwich that's as tasty as it looks. If you want to take your sandwich to the next level, I highly recommend adding jammy, soft-boiled eggs.
What is Japanese Egg Sandwich (Tamago Sando)?
Japanese egg sandwich is a classic meal made of rich, creamy egg salad sandwiched between two fluffy slices of Japanese milk bread, also called shokupan.
It's an easy-to-make, no-fuss sandwich made with simple ingredients, making it a great home-cooked meal and a childhood favorite for many. It's also popularly sold in 7-11 and other convenience stores in Japan, where it's known as 'konbini'.
Japanese egg sandwich can also go by the following: tamago sando (tamago meaning egg, sando meaning sandwich) or Japanese egg salad sandwich.
Note: If you're looking for a no-mayo version with an omelette-like filling, use my tamagoyaki recipe for the filling.
What makes a Japanese egg sandwich different?
What sets Japanese egg sandwiches apart from American ones is the minimal ingredients (i.e., no lettuce, pickles, or onions), the use of Japanese mayo and milk bread (shokupan), and jammy soft-boiled eggs.
Japanese Milk Bread
Japanese milk bread has a sweeter, milky flavor with a softer, more delicate crumb. This pairs excellently with the rich and creamy egg salad filling.
Japanese Mayo (Kewpie Mayo)
Japanese mayo is creamier and richer than regular mayo, imparting a savory, smooth, and velvety texture to the egg salad mixture. I recommend using Kewpie mayo for authentic flavor.
Soft Boiled Eggs
To make the best tamago sando, I highly recommend adding soft-boiled eggs to the sandwich. Not only is it visually appealing to see the jammy, soft yolk in the center, it adds a luscious flavor and texture that you can't get from just hard-boiled eggs.
For soft-boiled eggs, boil for about 7 minutes and then cool in an ice bath to stop the cooking process. The result will be a gooey, soft center that will take your egg sandwich to the next level!
Ingredients
Japanese milk bread (shokupan) - The soft and fluffy texture of this milk bread complements the rich, creamy egg filling. If you can't find shokupan, use any soft, white bread.
Eggs - Use the best quality eggs you can find, as this is the main ingredient for this recipe. I recommend using cage-free, organic eggs if possible.
Japanese mayo - I recommend using the Kewpie brand of Japanese mayo. It has a higher amount of egg yolks compared to regular mayo which give it a creamier flavor. You can find this in Asian grocery stores or the Asian aisle of your store.
How to Make Japanese Egg Sandwich
- Spread a thin layer of mayo or softened butter on one side of the bread.
- Boil an egg for 7 minutes for soft-boiled eggs. Peel and cut the egg in half. Place the halves of the soft-boiled egg on the bread, yolk side down.
- Mash the hard-boiled eggs with Kewpie mayo, salt, pepper, and sugar to make the egg salad mixture. Place it on top of the soft-boiled egg.
- Spread the egg salad into a flat and even layer. Then place the top slice of the bread on top.
To serve the egg salad sandwich, cut off the crusts and slice it in half to reveal the jammy, soft-boiled eggs. Garnish with finely chopped chives and a pinch of pepper. Enjoy!
Helpful Tips
- Use Japanese milk bread for the best flavor. Try this homemade version if you'd like! Otherwise, use soft white bread.
- I highly recommend Kewpie mayo for a rich, creamy egg salad that is authentic to Japanese flavors.
- To mimic the taste of the 7-11 Japanese egg sandwich, add sweetened condensed milk to mirror the sweet, creamy flavor of these 'konbini' sandwiches.
More Egg Recipes:
- Ramen Eggs (Soy Sauce Eggs)
- Tamagoyaki
- Oyakodon
- Mayak Eggs
- Gyeran Mari (Korean Egg Omelet)
- Korean Steamed Eggs (Gyeran Jjim)
Recipe
Japanese Egg Sandwich (Tamago Sando)
This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!
5 from 42 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course lunch, Snack
Cuisine Asian, Japanese
Servings 2
☑ Ingredients
- 3 large eggs
- 2 slices Japanese milk bread - or white bread
- 1 ½ tablespoons Japanese mayonnaise
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon chives - chopped (optional)
- 2 teaspoons sweetened condensed milk - (optional)
Instructions
Boil the Eggs
Add the eggs to a large pot and add enough water to cover the eggs. Tip: Add a tablespoon of distilled vinegar for easy peeling.
Bring to a rolling boil and set a timer. Remove one egg after 7 minutes for jammy, soft-boiled eggs. Remove the remaining eggs after 10 minutes for hard-boiled eggs.
3 large eggs
Cool the eggs in an ice bath and then carefully peel them using a spoon to separate the shell from the egg.
Egg Salad Filling
Mash only the hard-boiled eggs in a large bowl with a fork, then mix in the Japanese mayo, sugar, salt, and pepper. Taste and adjust the seasoning to your preference.
Tip: Add the optional sweetened condensed milk to mimic the sweet and creamy taste of the 7-11 Japanese egg sandwich.
1 ½ tablespoons Japanese mayonnaise, ¼ teaspoon sugar, ¼ teaspoon salt, ⅛ teaspoon pepper, 2 teaspoons sweetened condensed milk
Assemble Sandwich
Spread a thin layer of mayo on one side of the bread. Cut the soft-boiled egg in half and place them on the mayo side of the bread, yolk side down. Spread the egg salad mixture on top of the soft-boiled eggs and place the other slice of bread on top.
2 slices Japanese milk bread
To serve, cut off the crusts and cut the sandwich in half to reveal the jammy, soft-boiled eggs. Garnish with chopped chives (if using). Enjoy!
1 teaspoon chives
✎ Recipe Notes
Makes 1 sandwich. To increase the recipe, adjust the serving size in the recipe card.
Store leftovers in the fridge for up to 2 days.
Tips:
Use Japanese milk bread for the best flavor. Try this homemade version if you'd like! Otherwise, use soft white bread.
I highly recommend Kewpie mayo for a rich, creamy egg salad that is authentic to Japanese flavors.
To mimic the taste of the 7-11 Japanese egg sandwich, add sweetened condensed milk to mirror the sweet, creamy flavor of these 'konbini' sandwiches.
Nutrition
Calories: 258kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 283mg | Sodium: 596mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!
*Nutritional information is an estimate, calculated using online tools.
