Fluffy Japanese milk bread filled with creamy egg salad and a soft-boiled egg, this the only way you should be making your egg sandwiches!
What is a Japanese egg sandwich?
The Japanese egg sandwich aka tamago sando (たまごサンド) is Japan’s take on the egg salad sandwich. It’s a modest, comforting sandwich that can be found anywhere in Japan.
It’s a staple in all convenience stores, and if you’re ever in Japan you have to give it a go!
What Is a Japanese Egg Sandwich?
Japanese egg sandwiches are a lot simpler in comparison to American ones. It skips all the extras like butter, ham, onion, bacon, dijon mustard, and so on, opting for just eggs and mayo.
The kind of mayo you use is also important! Japanese egg sandwiches will always use kewpie mayo. It gives the egg filling an extra creaminess and tang in comparison to regular mayo.
On top of that Japanese egg sandwiches use Japanese milk bread aka shokupan. Shokupan is super soft and fluffy with a light sweetness, very different from western alternatives. The crusts are always removed so you have the perfect light and fluffy slice of bread for your sandwich!
Ingredients
- Shokupan aka Japanese milk bread: Japanese milk bread is best for this recipe as it has a light sweetness that goes with the egg filling. You can get this at any Asian bakery! If you can’t find any feel free to use regular sandwich bread.
- Hard-boiled eggs: These eggs should be completely cooked. The yolks are then removed and mashed into a paste, while the egg whites are roughly chopped.
- Soft-boiled eggs: If you want to have that delicious oozing egg in the middle of your sandwich I recommend soft-boiling some eggs and adding them to the center of your sandwich. However, this is optional so feel free to leave it out.
- Sugar: Sugar is needed to balance out the flavor of the filling, feel free to add more or less according to your taste preferences.
- Salt: Salt is so important when making this as it really elevates the flavor of the egg filling. Add more or less to taste. You can also add a crack of black pepper to taste.
- Japanese mayo aka kewpie: Japanese mayo gives the egg filling that creamy tanginess.
- Spring onion or chives: Spring onion or chives are optional but they add another burst of flavor and a touch of green to the sandwich.
Frequently Asked Questions
How long do these last?
These will last up to 2 days when stored in an airtight container or tightly wrapped in cling wrap in the fridge.
If they are left out at room temperature they must be eaten within a couple of hours.
Can I use regular bread and mayo?
Yes, you can use regular white bread and mayo if you don’t have access to Japanese milk bread and kewpie mayonnaise.
Keep in the mind the flavor will be slightly different as the mayo isn’t as tangy and creamy. However, it will still be equally as delicious.
Where can I find kewpie mayo?
These days kewpie mayo is so popular that it can be found in any major grocery store. It is usually in the international aisle with Asian ingredients. You can also find it at any Asian grocer.
Let’s Get Cooking
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Japanese Egg Salad Sandwich
Fluffy Japanese milk bread filled with creamy egg salad and a soft boiled egg, this is the only way you should be making your egg sandwiches!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 Sandwiches 1x
- Category: Sandwich
- Method: Easy
- Cuisine: Japanese
Ingredients
- 4 slices of Shokupan, aka Japanese milk bread
- 6 large eggs, to be hard-boiled
- 2 large eggs, to be soft-boiled (optional)
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 cup Kewpie mayo, aka Japanese mayonnaise
- 1/4 cup spring onion or chives, finely chopped
Instructions
- Prepare two bowls of iced water
- Bring a medium pot of water to a boil and put in all 8 eggs
- Reduce the heat to a simmer and boil the eggs for 7 minutes
- Remove two eggs with a slotted spoon and place them in an ice bath
- Boil the rest of the eggs for 3 more minutes, then remove the eggs with a slotted spoon and place them in the other ice bath
- Peel the eggs, making sure you keep the soft-boiled and hard-boiled eggs separate
- Separate the egg yolks and whites of the hard-boiled eggs
- Put the egg whites on a chopping board and roughly chop
- Put the egg yolks in a large mixing bowl and mash them with a fork
- Add the sugar, salt, and mayo, and mix until smooth
- Add the egg whites and spring onion, then mix until well combined
- Cut the crusts off the bread
- Place two slices of bread down and divide the egg mixture between the two, leaving a little egg mixture
- Place the soft-boiled egg in the center of each and cover with the remaining egg mixture
- Top with the two remaining slices of bread
- Wrap the sandwiches in baking paper, or simply slice and serve
