This Japanese egg sandwich recipe includes egg salad dressed with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you’ll make again and again.
Craving more tasty sandwich recipes? Try these Turkey Avocadao with Yuzu , Easy Tuna Sandwich Recipe and this Croque Monsieur Recipe next. If you are lookingfor Japanese-inspired recipes, then check out Chicken Karaage with Miso-Curry Mayo next!
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If you love traditional creamy egg salad sandwiches, then you will love the Japanese egg sandwich. Also known as tamago sando, this sandwich is simple yet flavorful. It elevates the standard egg salad recipe with a tasty Japanese twist with ingredients like shokupan (Japanese bread), kewpie mayo, and–for my version–yuzu kosho.
Why This Japanese Egg Sandwich Recipe Works
- Perfect On-The-Go Meal – Enjoy this as a portable meal. Wrap sandwiches up in wax paper and pack them for yourself or your kid’s lunch box.
- Incredibly Soft – From the pillow-soft bread to the perfectly whipped egg mixture, just one bite of this Japanese-style egg sandwich will have you on cloud nine.
- Easy to Make – This is a quick, nutritious meal that doesn’t require any complicated steps or long cooking time.
What is a Japanese Egg Sandwich?
Tamago sando is a classic snack and lunch item. It’s an easy meal that you can find at most convenience (aka conbini) stores in Japan (particularly 7-11, Lawson, and Family Mart). In recent years, it has risen in popularity internationally and now you can have it anytime you want with this homemade version!
Difference Between Kewpie Mayo and American Mayo
Another thing to note is to make sure you use kewpie mayonnaise and not American mayonnaise for this recipe.
There are a few differences between kewpie mayo and regular mayo, but the main difference is that kewpie mayo contains yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.
Tools You’ll Need
Japanese Egg Sandwich Ingredients
You have at least half of these ingredients and the rest can easily be found at your local Asian grocery store or bakery. Let’s get into the how-to.
- Large eggs – Since they are the main ingredient, use quality free-range eggs. They have richer flavor and a more vibrant yolk.
- Kewpie mayonnaise – This Japanese mayo only uses egg yolks for a rich, tangy flavor. The flavor is far more complex than American mayonnaise with added ingredients like msg. Add more as needed for bread.
- Kosher salt – This enhances the overall flavor.
- Sugar – Typically added to the Japanese egg sando for a ultra-sublte sweetness, to balance the flavors.
- Yuzu kosho – A Japanese chili paste with a pop of citrus flavor. This makes the egg mixture even tastier, giving it a bright zing of flavor.
- Shokupan – This Japanese bread is soft, lightly sweet, and milky. You can use white bread as an alternative but trust me, you won’t want to. You can find shokupan at Asian grocery stores with a bakery or Asian bakeries, like 85°C, a Taiwanese bakery.
How To Make a Japanese Egg Sandwich
This recipe makes enough for two sandwiches, so you can eat with a friend or save one for later.
Soft Boil One Egg
Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath (cold water and ice) for the eggs.
Hard Boil Eggs
In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.
Ice Bath
When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.
Make Egg Salad Mixture
Separate the yolks of the five peeled eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth. Finely chop the egg whites then add them to the yolk mixture.
Assemble Japanese Egg Sandwiches
Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!
Tips and Tricks
- Use quality eggs but they shouldn’t be too fresh. Slightly older eggs (3-4 days old) are easier to peel.
- Be sure to use Kewpie mayonnaise. As this is what gives
- Lightly crack eggs just before transferring eggs to an egg bath. This will help with easier peeling.
- If time permits, chill the egg mixture so the mixture thickens and the flavors meld.
- Spread Japanese mayonnaise directly on the bread. This keeps the bread dry and prevents it from getting soggy.
Variations
- Sandwich Bread – Can’t find Japanese milk bread? Use brioche instead.
- Protein – This is a step from the traditional Japanese-style egg sandwich but you can add ham or spam for an even more filling sandwich.
- Other Add-Ins – Green onions, rice vinegar, and dijon mustard.
Frequently Asked Questions
What is the difference between the Japanese egg sandwich and the American egg sandwich?
The two sandwiches have distinct tastes. When compared to American style egg sandwiches, Japanese egg sandwiches are much simpler, creamier in texture, use Kewpie mayo to give it its signature flavor, and use shokupan (milk bread) a slightly sweeter bread that is ultra-soft. American egg salad can contain mustard, butter, onion, ham, and more ingredients.
What are Japanese sandwiches called?
A Japanese sandwich is referred to as “sando.”
How long does a sando last?
If left at room temperature, Japanese egg sandwiches must be eaten within 2-3 hours. When refrigerated in an airtight container or saran wrap, leftovers last up to 2 days. If using regular bread, store the egg salad mixture separately.
Looking for More Egg Recipes
- Loaded Deviled Eggs
- How to Make Egg Bites
- Shirred Eggs with Chili Oil
- Hard Boiled Eggs in the Air Fryer
- Dilly Deviled Eggs
- TikTok Egg Boil
Loving this Recipe?
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Japanese Egg Sandwich with Yuzu Kosho
Equipment
- 2 Small Saucepans with a Lid
Ingredients
- 6 large eggs
- 3 tablespoons Kewpie mayonnaise, plus more for bread
- ¼ teaspoon Kosher salt
- ¼ teaspoon sugar
- ¾ teaspoon yuzu kosho
- 4 slices shokupan, Japanese bread
Instructions
- Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath for the eggs.
- In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.
- When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.
- Separate the yolks of the five eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth.
- Finely chop the egg whites then add to the yolk mixture.
- Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!
