Go Back
Japanese Egg Sandwich Recipe

Japanese Egg Sandwich Recipe

Mary
Enjoy a soft, creamy, and halal Japanese egg sandwich (Tamago Sando) at home! Made with mashed eggs, Kewpie mayonnaise, milk, and soft shokupan bread, this easy recipe is perfect for breakfast, lunch, or a quick snack. Creamy, slightly sweet, and totally delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine Japanese
Servings 2
Calories 300 kcal

Ingredients
  

  • 3 large eggs boiled
  • 2 Tbsp Japanese Kewpie mayonnaise halal
  • 2 tsp milk
  • ¼ tsp sugar
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • 4 slices shokupan or soft milk bread
  • Salted butter optional
  • Chopped chives or parsley optional

Instructions
 

  • Boil eggs 8–10 mins, peel, and cool.
  • Mash eggs in a bowl, add mayo, milk, sugar, salt, and pepper. Mix until creamy.
  • Toast or butter bread slices lightly.
  • Spread egg mixture on two slices of bread, top with remaining slices. Press gently.
  • Trim crusts, cut sandwiches in half, and serve immediately or chill 15 mins.
Keyword japanese egg sandwich recipe​