The Japanese Egg Sandwich is a beloved Japanese sandwich that has been enjoyed for generations. This simple yet flavorful sandwich starts with a fluffy and lightly sweetened omelet topped with sliced cucumber and shiso leaf between slices of soft white bread. The harmony between the sweet egg and the fresh vegetable flavors is what makes Tamago Sando so iconic.
The key to a great Tamago Sando is cooking the egg just right to achieve that soft, almost custard-like texture. Fresh ingredients like the shiso leaf also add wonderful aroma. Compared to typical egg sandwiches, Tamago Sando stands out for its airy egg and the Japanese flair from shiso.
This sandwich may seem deceptively easy to make, but there are a few tricks to perfecting the omelet and assembly. Read on to learn the secrets behind this Japanese classic.
Cut in half on the diagonal to reveal the colorful layers.
Secure with toothpicks if needed to keep sandwich together.
Serving and Enjoying
Japanese Egg Sandwich
The Tamago Sando is a breakfast staple, but it also makes an easy lunch or dinner. Some tips:
Best when served freshly made and eaten right away while the bread is still soft.
Goes perfectly with miso soup and rice for breakfast.
For lunch or dinner, serve with salad, pickles, or fried foods.
Customize your sandwich with more Japanese flavors like umeboshi (pickled plum), takuan (pickled radish), or yuzu kosho (citrus pepper condiment).
Pack in a bento box for an on-the-go meal.
Conclusion: Japanese Egg Sandwich
With its sweet and fluffy egg contrasted by crunchy vegetables between airy bread, the Tamago Sando is a beloved staple of Japanese home cooking. The secret is in perfecting the omelet texture and stacking the sandwich with care. Part of Tamago Sando’s enduring popularity comes from its sheer simplicity that highlights high quality ingredients. This sandwich makes for a delicious anytime meal that’s easy to customize. With just a few tips on technique, you can master this Japanese classic at home. Give Tamago Sando a try – it’s sure to become a favorite.
Eggs: Use high-quality eggs for the best flavor and texture (typically 2-3 eggs).
Milk or Water: A splash of milk or water is added to the eggs for a smoother texture (typically 1-2 tablespoons).
Bread: Shokupan (Japanese milk bread) is the traditional choice, but any soft white bread can be used (typically 2 slices).
Mayonnaise: Japanese mayonnaise (Kewpie mayo) is preferred for its creamier texture and tangy flavor, but regular mayonnaise can work too (typically 1-2 tablespoons).
Optional:
Sugar: A pinch of sugar can be added to the eggs for a slightly sweet flavor (optional).
Salt: A pinch of salt can be added to the eggs for additional flavor (optional).
Mirin (Optional): A touch of mirin (sweet rice wine) can enhance the flavor of the eggs (optional, ½ teaspoon).
Soy Sauce (Optional): A few drops of soy sauce can add a hint of savory flavor (optional, a few drops).
Butter (Optional): Softened butter can be spread on the bread for added richness (optional, 1-2 tablespoons).
Nori (Optional): A sheet of toasted nori seaweed can be wrapped around the sandwich for a different presentation (optional, 1 sheet).
Instructions
Whisk the Eggs: In a small bowl, whisk together the eggs, milk (or water), sugar (optional), salt (optional), mirin (optional), and soy sauce (optional).
Prepare the Pan: Heat a non-stick pan over medium-low heat. If using butter (optional), melt a pat of butter in the pan.
Cook the Eggs: Pour the egg mixture into the pan. Tilt the pan to spread the eggs evenly into a thin layer. As the edges begin to set, gently use a rubber spatula to push the cooked egg towards the center of the pan. Tilt the pan again to allow the runny egg to fill the gaps.
Fold the Eggs: Once the eggs are mostly cooked through, but still slightly wet on top, use your spatula to gently fold the omelette in half or thirds. Let it cook for another 10-20 seconds to set completely.
Transfer and Cool: Transfer the cooked egg omelette to a plate and let it cool slightly. You can cool it completely at room temperature or speed up the process by placing it in the refrigerator for 10-15 minutes (optional). This will make the eggs easier to cut and assemble.
Prepare the Bread: If using butter (optional), spread softened butter on both slices of bread.
Cut the Eggs: Once cool, cut the egg omelette into strips or squares, depending on your preference.
Assemble the Sandwich: Place the egg slices on one slice of bread. Spread mayonnaise on top of the eggs. Add another slice of bread on top, buttered side facing inwards.
Cut and Serve: Cut the sandwich in half (or thirds) and enjoy immediately.
Notes
Cooking the Eggs: Use low heat to ensure the eggs cook evenly and don't brown too quickly.
Folding Technique: Don't worry about creating a perfect omelette fold. The focus is on having a thin, evenly cooked layer of eggs.
Cooling the Eggs: Chilled eggs are easier to cut for a neater presentation, but the sandwich is delicious warm as well.
Bread Options: While shokupan is traditional, any soft white bread you prefer can work.
Mayonnaise: Kewpie mayonnaise has a tangier and creamier texture that complements the eggs well. You can use regular mayonnaise if unavailable.
Variations: You can add a layer of thinly sliced ham or other fillings to your tamago sando for extra flavor and protein.
Nori Wrap (Optional): Toast a sheet of nori seaweed briefly over a low flame. Wrap the assembled sandwich with the nori seaweed for a fun presentation, especially for packed lunches.
Nutrition Facts
Japanese Egg Sandwich Recipe (Tamago Sando)
Serves: 1-2 servings
Amount Per Serving:
1 sandwich
Calories
350-500
% Daily Value*
Total Fat10-20g
15.4%
Saturated Fat 3-6g
15%
Trans Fat 0g
Cholesterol180-200mg
60%
Sodium250-400mg
10.4%
Total Carbohydrate30-45g
10%
Dietary Fiber 1-2g
4%
Sugars 2-5g
Protein12-15g
Vitamin A 200-300 IU
Vitamin C Trace
Calcium 50-100mg
Iron 2-3mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me