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Japanese Egg Sandwich (Tamago Sando) - Easy Japanese Recipe

Japanese Egg Sandwich (Tamago Sando)

Soft, creamy, and delicately seasoned, this Japanese Egg Sandwich (Tamago Sando) brings a taste of Tokyo café culture to your kitchen. It's an easy yet elegant lunch idea made with fluffy bread and a rich egg filling—perfect comfort food.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Egg Filling
  • 4 large eggs boiled 9–10 minutes
  • 2 tbsp Japanese mayonnaise preferably Kewpie
  • 1 tsp milk or cream
  • 1 tsp mustard or dashi optional
  • 1/4 tsp salt to taste
  • 1/4 tsp sugar
Sandwich
  • 4 slices shokupan or white sandwich bread crusts removed

Equipment

  • Saucepan
  • Mixing Bowl
  • Knife

Method
 

  1. Boil eggs for 9–10 minutes, then transfer to ice water to cool completely.
  2. Peel and mash the eggs in a bowl until mostly smooth (leave small chunks if desired).
  3. Add Japanese mayo, milk or cream, mustard or dashi (optional), salt, and sugar. Mix until creamy.
  4. Chill the egg filling in the fridge for 10 minutes to help it set.
  5. Trim the crusts off the bread slices. Spread the egg filling evenly between two slices, then top with the remaining slices.
  6. Slice the sandwich cleanly in half with a sharp knife. Serve immediately or wrap for later.

Notes

For a twist, try adding avocado, truffle oil, or a pinch of chili flakes. Best enjoyed fresh or stored up to 24 hours in the fridge, tightly wrapped.