Name: Japanese Egg Sandwich Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 6 large eggs; 2 tablespoons Japanese mayonnaise (such as Kewpie); 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon white pepper; 4 slices soft white milk bread (shokupan or similar); Softened butter for spreading (optional)

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If you’ve ever wandered through a Tokyo convenience store or admired the pristine simplicity of Japanese café fare, the Japanese Egg Sandwich is your new must-try comfort food. Lusciously creamy eggs are cozied between slices of shokupan, soft as a cloud, with a gentle richness from Japanese mayo. Simultaneously humble and decadent, this sandwich strikes that magic balance—it’s shockingly easy to make, deeply satisfying, and absolutely packed with delicate flavor and charm. Whether you’re looking for a quick lunch, a sweet tea-time treat, or just craving something undeniably delicious, the Japanese Egg Sandwich delivers in all the right ways.

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Ingredients You’ll Need

One of the most delightful things about the Japanese Egg Sandwich is its short ingredients list—the magic lies in getting every detail just right. Each component is simple on its own, but together they create a sandwich that sings with texture and flavor.

6 large eggs: The star of the show! Fresh eggs give the filling its custardy richness.
2 tablespoons Japanese mayonnaise (such as Kewpie): Adds that signature creamy, umami-packed touch—try not to swap this if you want the real deal.
1 teaspoon sugar: Just a touch to enhance the delicate sweetness and balance the savory notes.
½ teaspoon salt: Essential for seasoning and bringing out every subtle flavor in the sandwich.
¼ teaspoon white pepper: Delivers a gentle warmth without overpowering the eggs’ natural flavor.
4 slices soft white milk bread (shokupan or similar): Ultra fluffy and pillowy bread is key for that classic texture—no crust or toasting required!
Softened butter for spreading (optional): If you want extra indulgence, a thin layer on the bread lets the flavors shine.

How to Make Japanese Egg Sandwich

Step 1: Boil and Chill the Eggs

Start by placing your eggs in a saucepan and covering them with cold water. Bring the water up to a boil over medium-high heat. Once boiling, lower the heat and let them simmer, uncovered, for exactly 10 minutes. As soon as the timer goes off, quickly transfer the eggs into an ice bath. This stops the cooking instantly and makes peeling a breeze.

Step 2: Peel and Separate Yolks

Once the eggs are completely cool, peel them carefully. Set aside two yolks in a small bowl. Mash these yolks finely—they’ll play a special role later on, either as a garnish or mixed into the filling for an extra-silky texture.

Step 3: Mash Eggs and Mix Filling

Pop the remaining eggs and yolks into a mixing bowl. Use a fork or potato masher to chop them finely (no big chunks here; you want a smooth, spreadable consistency). Stir in the Kewpie mayo, sugar, salt, and white pepper. Mix well until you have a creamy, dreamy egg salad. If you’re a texture lover, gently fold in the reserved mashed yolks now.

Step 4: Prep the Bread

Grab your four slices of ultra-soft white bread. If you want a taste of classic Japanese luxury, lightly butter one side of each slice with softened butter. This is totally optional but elevates the sandwich’s richness and keeps the bread from getting soggy.

Step 5: Assemble the Japanese Egg Sandwich

Generously spoon the creamy egg filling onto two slices of bread. Gently spread it right to the edges for maximum goodness in every bite. Place the remaining slices on top to form two sandwiches. For the authentic Japanese Egg Sandwich look, trim away the crusts and cut each sandwich in half or into thirds. Serve them right away, either chilled or at a comfortable room temperature for that signature melt-in-your-mouth feel.

How to Serve Japanese Egg Sandwich

Garnishes

A traditional Japanese Egg Sandwich doesn’t need much embellishment, but if you’d like to make it extra inviting, sprinkle the top with a little of the reserved mashed yolk, a touch of finely chopped parsley, or even a light dusting of white pepper. These simple garnishes add color and a hint of freshness without overwhelming the delicate flavors.

Side Dishes

This sandwich shines as a stand-alone treat, but if you want to make it a meal, try pairing it with a fresh green salad, some crisp pickled vegetables, or even a bowl of miso soup. A glass of iced green tea alongside balances the creamy richness perfectly, making lunch feel like a gentle celebration.

Creative Ways to Present

Café-style is always a crowd-pleaser—stack sandwich halves neatly on a platter or tuck them into a bento box with simple sides for a beautiful presentation. Miniaturize them as tea sandwiches for brunch spreads or picnics. For a fun twist, use cookie cutters to shape them into stars or hearts for lunchboxes or parties—adorable and functional in every bite!

Make Ahead and Storage

Storing Leftovers

If you have extra Japanese Egg Sandwich, wrap each portion tightly in plastic wrap and store them in the fridge. They stay wonderfully fresh for up to 24 hours, making them perfect for tomorrow’s lunch or a quick snack. Be sure to keep the bread sealed well to prevent any drying out.

Freezing

Freezing is not recommended for Japanese Egg Sandwich. The tender bread and delicate egg filling don’t fare well when defrosted, as the texture can become watery and the bread may turn soggy. For the best experience, enjoy these sandwiches fresh or refrigerated—never frozen.

Reheating

These sandwiches are at their prime served chilled or at room temperature, so reheating isn’t necessary or traditional. If you prefer them a bit warmer, let them sit out at room temperature for 15-20 minutes before serving. Avoid using the microwave, which can change the texture and flavor dramatically.

FAQs

What makes Japanese mayo different from regular mayonnaise?

Japanese mayonnaise, such as Kewpie, is richer and creamier than its American counterpart. It uses only egg yolks (not whole eggs), which gives it a more luxurious mouthfeel, and rice vinegar for a subtle tang that pairs beautifully with the eggs.

Can I use another type Snack

While you can use other soft white breads in a pinch, shokupan or Japanese milk bread is what sets the Japanese Egg Sandwich apart. Its ultra-tender, cloud-like texture is essential for authenticity and contrasts perfectly with the rich filling.

Is there a vegan version of Japanese Egg Sandwich?

Absolutely! You can swap out eggs for mashed tofu or chickpeas and use vegan mayonnaise to recreate the creamy filling. Add a pinch of black salt (kala namak) for that distinctive eggy flavor, and use vegan-friendly soft bread.

How far ahead can I make these sandwiches?

You can make the Japanese Egg Sandwich up to 24 hours in advance. Keep them tightly wrapped in the fridge to maintain the pillowy freshness of the bread and the creaminess of the filling.

Why do you trim the crusts?

Trimming the crusts is the classic presentation and makes the sandwich incredibly soft and easy to eat. It also showcases the beautiful, uniform layers and gives the Japanese Egg Sandwich its iconic look.

Final Thoughts

This creamy, fluffy Japanese Egg Sandwich might just be your new favorite snack or lunch! There’s something so reassuring about its silky filling and pillowy bread—and it’s so easy to put together, too. Give it a try, share it with someone you love, and enjoy a true taste of Japanese comfort food, right from your own kitchen.

Japanese Egg Sandwich Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 sandwiches 1x
Diet: Vegetarian

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Description

This Japanese Egg Sandwich, also known as Tamago Sando, is a creamy and flavorful snack made with a unique blend of ingredients like Japanese mayonnaise and white bread. Perfect for a quick and satisfying meal!

Ingredients

Scale

Egg Filling:

6 large eggs
2 tablespoons Japanese mayonnaise (such as Kewpie)
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon white pepper

Assembly:

4 slices soft white milk bread (shokupan or similar)
Softened butter for spreading (optional)

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Instructions

Boil the Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to cool.
Prepare Egg Filling: Mash 2 yolks separately and finely. Mash remaining eggs, yolks, Japanese mayo, sugar, salt, and pepper until creamy.
Assemble Sandwiches: Optionally butter bread. Spread egg mixture on two slices, top with the other slices. Trim crusts, cut, and serve.