Japanese Egg Salad Sandwich

Japanese Egg Salad Sandwich

Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 15 minutes
Japanese Egg Salad Sandwich


  • 3 large eggs
  • 4 slices shokupan (Japanese-style Pullman loaf bread)
  • Salted butter
  • ¼ teaspoon sugar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoons milk
  • 2 tablespoons Japanese mayonnaise


Print This Recipe

You don’t have to be a master chef to create new and exciting snacks in your very own kitchen. The internet is a fantastic source of endless creative ideas. With that being said, let us introduce you to the Japanese Egg Sandwich.

Smooth and savory homemade egg salad, pleasantly tucked away between two pieces of fluffy Japanese Shokupan bread. This egg sandwich isn’t messing around. Not only is the taste out of this world, but the texture of it all is what really seals the deal within your senses.

This meal is a beautiful rendition of the classic Japanese meal, Tamago Sando. This translates to an “egg sandwich”. This very popular comfort food is sold all over Japan. This simple snack has become a crowd-pleaser to tourists and locals alike. This is the perfect snack for some quick fuel. In fact, the total prep/cook time is only 30 minutes.

  1. First, grab a small saucepan, or any medium-sized pot, and place your eggs inside. Fill the pot with water, or until the eggs are fully submerged, and bring to a boil over medium heat. Boil your eggs for 12 to 14 minutes. After your eggs are done boiling, transfer them into an ice bath to let cool. After cooling, carefully peel back the eggshell.
  2. When the shells are peeled, grab a small bowl, and set your eggs inside. Muddle the white of the egg down. All pieces should be about the same size. Once the whites are broken down, combine the salt and sugar into the bowl. Next, you want to add the milk and ground black pepper. Mix this all together, and add more salt and pepper to taste, (or as you see fit).
  3. Now you want to add the Japanese mayo to the bowl. Be sure to mix vigorously. You want to create a smooth, yet chunky egg filling. We are halfway there folks! Now we just have to assemble our succulent sandwich. Take two pieces of the Shokupan bread (plain white bread works as well), and butter both sides of the bread.
  4. Let it sit for 5 to 6 minutes. Once set, cut the crusts from the bread. Use a serrated knife if available. Now simply cut the sandwich in half (or don’t) and enjoy it!

Note: Buttering your bread is very important. It helps prevent the egg mixture from soaking into the loaves. So do not skip this step. Evenly spread the egg salad mixture onto one side of the bread. (atop of the butter) Now add the top piece of bread. Place an extra plate atop of the sandwich. Use this plate to compress it down.