About Egg Salad Sandwiches
Imagine fluffy bread cradling either a creamy, savory egg salad or a cloud-like, thick Japanese omelet – that's "Tamago Sando," Japan's iconic egg sandwich. And right now, this quintessential Japanese creation is capturing taste buds and attention all over the globe.
What sparked this global fascination? Surprisingly, it was Japan's beloved convenience stores, or "konbini." During the Tokyo Olympics, international journalists visiting the country discovered and raved about these humble sandwiches, and word quickly spread across the globe via social media. It's now a common sight to see international travelers eagerly grabbing a Tamago Sando at convenience stores in Narita Airport before they even leave the country!
In Japan, the classic Tamago Sando typically features a creamy egg salad – mashed boiled eggs blended with Japanese mayonnaise – a simple yet perfect filling that pairs beautifully with Japan's distinctively soft, pillowy bread. However, there's another beloved style: the "yaki-kei" or cooked-egg version, featuring a thick, rolled Japanese omelet (atsuyaki tamago) or a folded omelet. This style is particularly popular in the Kansai region (around Osaka and Kyoto), where it's often made to order, served warm, and can be infused with the savory notes of dashi (Japanese soup stock).
One iconic example of the omelet style is the Dashi Maki Tamago Sando from Amanya, a traditional sweets parlor in Tokyo's Azabu Juban district. Though originally renowned for its wagashi (Japanese confections), Amanya's exquisitely crafted egg sandwich gained fame as a go-to omotase (a thoughtful gift, often for hosts) favored by celebrities, and it has since become one of their star products. The fluffy, dashi-infused omelet, paired with a subtle kick from karashi (Japanese mustard) in the mayonnaise, creates an utterly addictive flavor.
Another must-try is found at Madurague, a classic kissaten (old-style coffee shop) in Kyoto. They serve a famously thick omelet sandwich, a recipe lovingly passed down from the legendary yoshoku (Western-influenced Japanese cuisine) restaurant, Corona. This sandwich features a spectacularly fluffy, voluminous omelet pressed between slices of bread, offering a visually stunning and deeply satisfying culinary experience.
Part of Tamago Sando's enduring charm is how easy it is to make at home, offering incredible versatility. You can load it up with extra fillings for a heartier meal or experiment with different types of bread for a new twist. In recent times, innovative takes on the Tamago Sando have even emerged, drawing inspiration from Korean and American sandwich styles.
This recipe will show you how to recreate the classic, delicious taste of the Tamago Sando you'd find in Japanese convenience stores, all from the comfort of your own kitchen!
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 slices square, white sandwich bread (or similar)
- 5 eggs
- A4 tbsp. Japanese mayonnaise
- A1 tsp. sugar
- A1/4 tsp. salt
- Ablack pepper to taste (as needed)
INSTRUCTIONS
- 1
Fill a saucepan with water and bring to a boil. Add 3 of the eggs and simmer on low to medium heat for 12-13 minutes. Remove from the pan and place in a cold-water bath. Peel once cooled. Place in a mixing bowl and mash with a fork.
- 2
Beat the remaining eggs in a separate mixing bowl. Pour cooking oil into a small frying pan and pour in the beaten eggs.
Cook and scramble until they are still slightly runny and soft. Remove from the heat and add to the mashed hard-boiled eggs. Mix together with Japanese mayonnaise, sugar, salt, and pepper to taste.
- 3
Lightly butter one side of each slice of bread. With the buttered sides facing in, spread on the egg salad to make a sandwich. Remove the crusts if desired and cut into your preferred shape.
RecipeID
62
Tips & Notes
・Wrapping the sandwich in plastic wrap and placing it in the refrigerator for 10 or so minutes will allow the bread and eggs to settle and come together, making it easier to cut.
・Loaves of sandwich bread in Japan are typically cubes that are cut into either 4, 6, or 8 slices. The 8-slice variety is similar to a typical North American sandwich bread.
・Most families use the 6 or 8-slice loaves when making sandwiches such as this one, but some people prefer the thicker 4-slice loaf.
・Sandwiches sold at Japanese convenience stores called kombini usually use the thinner 8-slice loaf or special slices that are even thinner. The photos in this recipe show a Japanese 8-slice loaf.
・While egg salad sandwiches can also be made simply with hard-boiled eggs, the addition of scrambled eggs makes for a delectably moist sandwich.
・Sandwiches are commonly made in Japan without the crusts, though this varies depending on personal preference. Egg sandwiches are also delicious when made with dinner rolls, French pain de campagne, or other breads of choice.
・This recipe is for a basic egg salad sandwich, but adding a small amount of mustard to the eggs will provide a deliciously tangy accent.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.