Japanese Egg Sandwich Recipe

In the U.S., there are quite a few different ways to make egg salad, and depending on where you are in the world, the egg salad may vary even further. In Japan, for example, egg salad is famously simple yet incredibly rich and delicious, and you'll most often find it sandwiched between two pieces of fluffy milk bread. A Japanese egg sandwich is one of those recipes that proves you really don't need a long ingredient list to make something amazing: all you need is soft Japanese milk bread, Kewpie mayo, a perfectly seasoned egg salad, and a jammy egg tucked right into the center. You'll find egg salad sandwiches, also known as a tamago sando, across Japan, anywhere from cafes to bakeries to neighborhood shops to chains like 7-11. 

In case a trip to Japan isn't in the cards at the moment, you can easily recreate the beloved tamago sando right at home with this Japanese egg sandwich recipe. Japanese milk bread, or shokupan, is a star ingredient here, perfectly cradling the delicate egg salad in an impossibly soft, fluffy, and slightly sweet outer layer. The egg salad itself mainly gets its flavor from Kewpie mayonnaise and a touch of sugar, resulting in a soft, crunch-free creation with just the right touches of sweetness, umami, and a rich tanginess. Finally, a soft-boiled jammy egg is placed right in the middle of each sandwich, so when you cut them in half, you're met with something that almost looks too visually appealing to eat (the key word being almost). 

A good tamago sando starts with the bread, and Japanese milk bread (or shokupan) is a must for that perfectly soft texture and slightly sweet flavor profile. Next, you'll need four eggs to soft-boil, along with four more that you'll hard-boil for the egg salad itself. To round out the egg salad, have Kewpie mayonnaise, sugar, salt, and light cream on hand. For added richness, you'll also spread some softened butter onto the milk bread before assembling the sandwiches. 

Bring a pot of water to a gentle boil.

Lower in 4 eggs and cook for 7 ½ minutes.

Transfer the eggs to an ice bath for 5 minutes.

Cook the remaining 4 eggs for 10 minutes.

Transfer the eggs to an ice bath and cool completely.

Peel the jammy eggs very carefully and set them aside.

Peel the hard-boiled eggs, cut them in half, and add the yolks to a mixing bowl.

Mash the yolks very thoroughly with the Kewpie mayonnaise, sugar, and salt.

Add 1 teaspoon of cream and whisk the yolk mixture, then another teaspoon only if necessary. The consistency should be like a thick mayonnaise.

Dice the whites and add them to the yolk mixture.

Fold gently.

Trim the crusts from the bread.

Butter one side of the bread slices.

Add a generous layer of egg salad to half of the slices.

Make a shallow well in the center of the egg salad.

Place one jammy egg into each well.

Spoon more egg salad around and over the egg. The filling should be thick enough to hold the sandwich together without the jammy egg shifting.

Top with the remaining slices of bread, buttered side down. Wrap each sandwich snugly in plastic wrap and refrigerate for 20 minutes.

Use a very sharp knife and cut straight through the center of the sandwich to serve. Wipe the knife between sandwiches if necessary.

• Fresh Asian Cucumber Salad Recipe
• Miso Soup Recipe
• Peanut Soba Noodle Salad Recipe
• Spicy Garlic Edamame Recipe
• Simple Japanese Clear Soup Recipe

Understanding how Kewpie mayonnaise differs from common North American-style mayonnaise, like Kraft, Hellmann's, or Duke's, is a bit easier when you simply look at the ingredients. To start, Kewpie mayonnaise is considerably richer than other types of mayo, and that's largely because it's made with only egg yolks (a brand like Hellmann's, for example, contains whole eggs). Kewpie also boasts a few types of vinegar in its breakdown, like white balsamic, apple cider, and rice vinegar, which help contribute to a slightly tangier profile. While just about any type of mayo is going to be thick and creamy, Kewpie is especially renowned for its almost custard-like texture, and it's generally considered to have a little more umami depth than your average mayo.

Aside from flavor, Kewpie's origin story is also a little different from other types of mayo, and is perhaps even inspired by them. Interestingly enough, Kewpie's creator, Toichiro Nakashima, actually created the mayonnaise upon returning to Japan after studying food production in the U.S. in the early 1900s. We can specifically thank Nakashima's interest in the mayo that went into American potato salad for his desire to create a version of his own back home. The rest is history, and now, Kewpie mayo is a beloved condiment, and one with popularity that spans far beyond Japan.

Simplicity is part of a Japanese egg sandwich's appeal, and because there are only a few ingredients to it, you should try to use quality ingredients. Bearing this in mind, there are still ways you can switch up your homemade creation and make it something all your own. To start, if you want to cut down on the extra prep work, you can omit the jammy eggs and simply hard-boil all of the eggs instead. Your sandwiches might not look quite as aesthetically appealing when you slice them in half, but they'll still taste great. Note that you'll need to adjust the amount of mayonnaise and cream you add to the egg salad mixture to compensate for double the eggs.

Speaking of the egg salad mixture, you can easily add small bursts of different flavors if you want to veer slightly from the traditional rich, creamy route. A little bit of wasabi would make for an interesting addition, adding a slightly pungent, sinus-clearing kick to the mix. Curry powder would add some earthy and warm notes, while scallions and chives would add a pop of color, freshness, and onion-forward flavor. 

You can also opt to keep the egg salad mix as is, but add other toppings to your sandwiches. Bacon, avocado slices, and even Japanese pickled vegetables or kimchi could all work well. 

• Egg Salad With Avocado Recipe
• Egg Salad Without Mayo Recipe
• Protein-Packed Cottage Cheese Egg Salad Recipe
• Milk Bread Recipe
• Crispy Donkatsu Recipe