Tamago Sando: What is it and why you should try it

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Tamago sando

Tamago Sando: What is it and why you should try our recipe

The Japanese Egg Sandwich, or Tamago Sando, is a culinary gem that has gained immense popularity both in Japan and globally. This delightful egg salad sandwich, known for its creamy and rich Japanese egg salad tucked between slices of fluffy milk bread, is a staple in Japanese snack cuisine and among the most popular prepared foods in convenience stores across Japan.

What makes a Sando a Sando?

At the heart of the Tamago Sando is the egg salad, a mixture of finely chopped hard-boiled eggs, Japanese mayonnaise (often Kewpie mayo), and seasonings like salt, black pepper, and sometimes a hint of rice vinegar or Dijon mustard. The egg salad mixture is known for its perfect balance of flavours, with the creamy texture of the egg yolks and the slight tanginess of the mayo creating a rich Japanese egg salad that is both satisfying and light.

The egg sandwich Tamago Sando is often made with soft-boiled eggs or medium-boiled eggs, ensuring that the egg whites are firm yet the yolks remain slightly runny, adding to the richness of the egg filling. After boiling, the eggs are placed in an ice bath to stop the cooking process, ensuring the perfect consistency for the egg salad filling.

Another key component of the Tamago Sando is the milk bread, a type of Japanese milk bread that is incredibly soft and slightly sweet. This bread, often homemade or found in Japanese grocery stores, is essential in creating the best egg sandwich, as its softness complements the creamy texture of the egg salad. When preparing the sandwich, some prefer to use salted or unsalted butter on the bread to prevent it from becoming soggy, especially if the sandwich is wrapped in plastic wrap and stored in an airtight container for later consumption.

The process of making the Japanese egg sandwich recipe involves peeling the boiled eggs, chopping them into small pieces, and mixing them with the egg salad ingredients in a large bowl. The egg salad is then generously spread over a slice of the milk bread, topped with another slice, and often cut into neat rectangles or triangles, with the crusts neatly trimmed off.

A stack of Tamago sando

In Japan, the egg sandwich Tamago Sando is not just a homemade treat but also a staple in convenience stores, where it’s considered a light meal or a quick snack. The Japanese egg sandwiches found in these stores are often praised for their consistent quality and flavour.

For those looking to recreate this dish at home, finding milk bread is crucial. It can usually be located in Japanese or Korean bakeries. The sandwich is best enjoyed fresh but can also be stored in the fridge, wrapped in plastic wrap, to maintain its freshness.

Our Tamago sando Recipe

The recipe for Tamago Sando is straightforward yet allows for a touch of personalisation. Here’s a refined version of the recipe to create this culinary delight:


  • 4 large eggs (50 g each without shell)
  • 4 slices of shokupan (Japanese milk bread, available at Japanese or Korean bakeries)
  • 0.5 tsp sugar
  • 0.5 tsp kosher or sea salt (use half if using table salt)
  • 0.25 tsp freshly ground black pepper, adjusted to taste
  • 2 tsp milk
  • 3 tbsp Japanese mayonnaise
  • 1 tsp mustard (optional, for a brighter flavour; Dijon or Amora brand recommended)
  • A spot of butter (optional, to prevent the bread from becoming soggy if preparing in advance)


  1. Boil the eggs for 10 minutes. An optional step is to add vinegar to the water and prick a hole in the eggs, though this can be skipped.
  2. After boiling, place the eggs in an ice bath.
  3. Once cooled, peel the eggs and chop them into small pieces, approximately 1cm in size.
  4. Combine the chopped eggs with sugar, salt, pepper, milk, mayonnaise, and mustard (if using). Mix well, cover, and refrigerate.
  5. Optionally, butter the slices of bread if you’re preparing the sandwich in advance.
  6. Spread the prepared egg salad onto the bread, pressing lightly.
  7. Refrigerate the sandwich for about 10-15 minutes to firm up.
  8. Finally, using a sharp knife, carefully cut off the crusts, ensuring not to press too hard and squeeze out the egg salad.
Tamago Sando on a chopping board

Conclusion: the End of the Loaf

In summary, the Tamago Sando, a rich Japanese egg sandwich, is a perfect example of how simple ingredients like egg salad, milk bread, and Japanese mayonnaise can come together to create a delicious and satisfying meal. Whether enjoyed as a quick snack, a light lunch, or a picnic treat, the Tamago Sando remains a beloved part of Japanese cuisine and a favourite among egg salad sandwich enthusiasts worldwide.


From the moment I picked up a spatula, I’ve been enchanted by the myriad of flavors and preparations each culture brings to the table. It’s amazing to think that just across the street, someone might be stirring a pot of soup in a way I’ve never seen or using a spice blend I’ve yet to taste.

This intrigue prompted me to dive deep into various culinary traditions, even if it meant exploring them from the comfort of my own kitchen. Wanting to share and learn alongside you, I started writing for Cooked Best! Let’s savor this journey together.