sandwich Archives

Japanese Egg Sandwich with Yuzu Kosho

April 15, 2023 by Jeri Mobley-Arias Leave a Comment

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!

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

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

2 Small Saucepans with a Lid

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.

japanese egg salad with kewpie mayo, yuzu kosho, salt, sugar, egg yolks, egg whites, all in a bowl

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!

two slices of bread on how to make japanese egg sandwich with an egg in the middle on one slice of bread and mayo on the other slice

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

Loving this Recipe?

There’s a reason this Tamago Sando recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Japanese Egg Sandwich with Yuzu Kosho

This Japanese egg sandwich recipe includes egg salad spiced 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.

Prep Time 5

Cook Time 12

Total Time 18

Servings sandwiches

Author Jeri Mobley-Arias

Course Lunch

Cuisine Japanese

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!

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Easy Tuna Sandwich Recipe

March 23, 2023 by Jeri Mobley-Arias Leave a Comment

A classic tuna sandwich starts with a well-balanced tuna salad, and my version builds flavor from oil-packed tuna, crisp celery, fresh herbs, and a tangy mix of dijon and pickles. Piled onto toasted bread, it’s easy to make but layered in a way that makes this recipe stand out from the usual.

If you have extra tuna on hand, try recipes like this delicious Tuna Tartare, Tuna Confit and Tomato Salad, Tuna Poke Bowl, and Tuna Couscous Salad recipe next.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Tuna sandwiches have always been one of my favorite homemade lunches. This tuna fish sandwich is light, fresh, savory, and just the right amount of salty, with that perfectly flaky texture that always takes me back.

I keep this recipe simple but intentional, mixing in shallots, capers, and a squeeze of fresh lemon juice for extra flavor. I make this all the time, so I’ve got my sandwich-making down to a science. Let’s get started.

Why This Tuna Salad Sandwich Recipe Works

Not soggy – A good tuna fish sandwich should never be soggy. I keep the tuna salad creamy without overdoing it, then layer it on toasted bread with lettuce to keep everything crisp.
Better than store-bought – This homemade tuna sandwich skips the heavy, bland deli versions. Shallots, capers, dijon, and lemon bring real flavor.
Quick and easy – This tuna sandwich recipe comes together in about 15 minutes with no cooking required.
Great for meal prep – The tuna salad holds up well in the fridge, so you can make it ahead and assemble when you’re ready.
Good texture – Flaky tuna, crisp celery, and a creamy dressing keep each bite balanced.

Tool You’ll Need

Bowl

Ingredients You Will Need

When I’m making a tuna sandwich, I pay attention to how everything comes together. The goal is a tuna sandwich filling that’s creamy, well-seasoned, and has just enough texture so every bite feels layered instead of one-note. For the exact measurements, see the recipe card below.

Oil-packed tuna – I like using a mix of drained tuna and tuna with a bit of the oil left in. It keeps the tuna sandwich filling rich and cohesive without needing a ton of mayo.
Mayo, dijon, and lemon juice – This is where the flavor comes together. The mayo adds creaminess, dijon brings a little sharpness, and lemon keeps everything from tasting too heavy.
Shallots, celery, and capers – This combo gives the tuna salad texture and balance. You get crunch from the celery, a mild bite from the shallots, and that briny pop from the capers.
Fresh dill and pickles – These two brighten everything up. The dill adds freshness, while the pickles bring a slight sweetness and tang that works really well with the tuna.
Sourdough bread and lettuce – I always go for toasted sourdough here. It holds up to the tuna salad and adds structure, while the lettuce keeps things crisp.
Kosher salt and black pepper – Don’t treat this like an afterthought. Salt brings the whole tuna sandwich filling to life, and black pepper adds that little bite that keeps it from tasting flat.

How To Make a Tuna Sandwich

Learn how to make an easy tuna sandwich with these simple instructions.

Prepare the Tuna Salad

Start by draining one can of tuna and leaving a bit of the oil in the other. Add both to a bowl and gently break the tuna into smaller pieces so it stays slightly chunky.

Mix in the mayo, shallot, celery, capers, dill, dijon mustard, pickles, and lemon juice, then season with salt and black pepper. Everything should come together into a creamy, well-seasoned mixture that works perfectly as a tuna fish sandwich recipe.

Assemble the Sandwich

Toast the sourdough until golden, then spread a thin layer of mayo and dijon on each slice. This adds extra flavor and helps the bread hold up once the tuna is added.

Layer on butter lettuce, then spoon over the tuna salad and gently press the sandwich together. This makes a classic tuna salad sandwich with great texture in every bite.

Make Ahead Tip

This tuna salad can be made ahead and stored in the fridge for up to three days. The flavors deepen over time, so it’s even better the next day when everything has had a chance to sit.

Other Ways to Serve Tuna Salad

Tuna Dip – Serve this tuna salad with crackers or toasted bread for an easy snack or appetizer.
Lettuce Wraps – For a low-carb option, spoon the tuna into crisp lettuce leaves for a lighter take.
Tuna Wrap – Roll it up in a tortilla for a quick, on-the-go meal.
Tuna Salad Bowl – Add a scoop to a bed of leafy greens with extra veggies for a simple, protein-packed lunch.
Tuna Pasta – Toss the tuna salad with cooked pasta for an easy lunch or side.
Tuna Melt – Layer the tuna salad on sourdough, add slices of cheese, and cook in a skillet until the bread is golden and the cheese turns perfectly melty.

Tips for the Best Tuna Sandwich Recipe

Choose the right tuna. I like using oil-packed tuna for a richer flavor and better texture in the tuna salad.
Use fresh ingredients. Fresh dill, crisp celery, and sharp shallots make a noticeable difference here, so don’t skip them.
Don’t overmix. Gently fold everything together so the tuna stays a little chunky and doesn’t turn into a paste.
Chill if you have time. Letting the tuna salad sit in the fridge for a bit helps the flavors come together.
Don’t skip the acid. A squeeze of lemon juice keeps the tuna from tasting too heavy and brightens everything up.
Taste before serving. Give it a final taste and adjust the salt and pepper so the flavor is just right.

Leftovers

Store leftover tuna salad (without the bread) in an airtight container in the fridge for up to 4 days. Luckily, tuna tastes even better on the second day because the flavors have a chance to mesh. Give it a quick stir and drain any excess liquid before serving.

Tuna Sandwich Recipe Variations

With Egg – Chop 2 to 3 boiled eggs and fold them into the tuna salad for a richer, more filling option.
Without Mayo – Swap the mayo for plain Greek yogurt for a lighter version that still stays creamy.
Spicy – Add minced jalapeño or a dash of hot sauce to the tuna salad for a little heat.
Types of Tuna – Use what you prefer, but ahi tuna or white albacore both work well and give a cleaner flavor.
More Add-Ins – Mix in red onion, fresh herbs, or bell pepper for extra texture and flavor.

Frequently Asked Questions

What’s the best bread for a tuna fish sandwich?

Go for something sturdy like sourdough that can hold the filling without falling apart. Toasting it adds structure and makes each bite more satisfying.

What is the secret to a great tuna sandwich?

The key is using quality tuna and building flavor with a mix of creamy, tangy, and fresh ingredients so it doesn’t taste flat. Keeping some texture in the tuna and layering it on toasted bread also makes a big difference in the final sandwich.

What goes with tuna in a sandwich?

Tuna pairs well with ingredients that add texture and contrast, like crisp celery, pickles, fresh herbs, and leafy lettuce. A creamy base like mayo combined with something tangy such as dijon mustard or lemon juice helps round out the flavor.

More Sandwich Recipes

Loving this Recipe?

There’s a reason this Tuna Salad Sandwich recipe is always a hit! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!