Japanese Egg Sandwich | Tamago Sando | Kitchenstagram
Tamago Sando is one of Japan’s most beloved sandwiches, featuring a rich, buttery egg filling tucked between two slices of fluffy, pillowy milk bread known as Shokupan. The creamy salad is packed with deep egg-yolk flavour, creating a simple yet incredibly satisfying snack or light meal. Found in almost every Japanese convenience store, or conbini (also spelled konbini), this grab-and-go sandwich has become a favourite among locals and visitors alike. Many people even consider it the best egg sandwich they have ever tasted. Despite its simple appearance, Tamago Sando is celebrated for its perfectly balanced texture, with the soft bread complementing the smooth, creamy filling. In Japanese, tamago means “egg,” while sando is the shortened form of sandoicchi, the Japanese pronunciation of “sandwich.” whether enjoyed as a quick breakfast, convenient lunch or afternoon snack, Tamago Sando remains a timeless classic of Japanese convenience store cuisine and a must-try for anyone looking to experience one of Japan’s most iconic comfort foods.
Ingredients needed for Tamago Sando or Japanese Egg Sandwich:
Eggs: Eggs are the star ingredient of tamago sando, so choosing fresh, high-quality egg is essential. Japanese eggs are known for their rich flavour and deep orange yolks. While speciality eggs aren’t required, fresh eggs with vibrant yolks create a creamier filling and a more appealing colour.
Mayonnaise: Authentic Japanese mayonnaise is what gives the sandwich its signature creamy texture. Made with only egg yolks and seasoned with rice vinegar, it delivers a richer taste tan standard Western mayonnaise. For the most authentic flavour, use the Japanese-produced version, as the U.S. version has slightly different recipe.
Shokupan/ Japanese Milk Bread: Soft, pillowy and lightly sweet, shokupan is the traditional bread used for Japanese egg sandwiches. Its delicate texture perfectly complements the creamy filling without overpowering it.
Butter & Mustard: A thin layer of butter and mustard adds tang, extra richness and flavour. Both slated and unsalted butter can be used.
Salt & Pepper: Salt and Pepper enhance the eggs, bringing balance and highlighting their natural taste.
Ingredients
2 nos. Hard Boiled Egg
2 tbsp Japanese Mayonnaise
Salt to taste
1/2 tsp Crushed Black Pepper
Butter
Mustard
4 Slices Milk Bread
Preparation
- Step 1: Mash the boiled eggs with a fork, mash the egg whites into small, same-sized pieces. Add salt, pepper and mayonnaise and mix very well.
- Step 2: Place the bread slices on a clean cutting board. Using a serrated knife trim the crusts from the bread slices. Spread butter on top of two slice of breads. Spread mustard and butter on top of other two slice of breads.
- Step 3: Spread the egg filling on two slice of breads. Put the other slice of bread, butter and mustard side down, on top of the egg filling.
- Step 4: Wrap the sandwiches in plastic wrap tightly and let it rest in fridge for 15-20 minutes. Cut n half with a very sharp knife.
- Step 5: Remove the plastic wrap and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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