Japanese Egg Sandwich

I discovered the Japanese egg sandwich when I was rushing through a Tokyo train station and grabbed one from a konbini on a whim and the moment I took a bite I stopped walking because the texture and flavor were unlike anything I’d ever had. The bread was pillowy soft and the egg filling was creamy and subtly sweet so from that day I was hooked.

Back home I immediately started testing versions in my own kitchen and after many little tweaks I landed on a recipe that brings back that same convenience store magic every single time and now it’s my favorite thing to make when I want something simple comforting and just plain delightful.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Eggs – The rich and creamy star of the sandwich
• Japanese mayonnaise – Adds tang and smoothness to the filling
• Milk – Makes the scrambled eggs extra soft and fluffy
• Sugar – Just a tiny bit to balance the savory richness
• Salt – Enhances the flavor of the eggs
• White bread (milk bread preferred) – Soft and slightly sweet with no crust for that authentic touch

Tools You’ll Need

• Mixing bowl – For whisking the eggs and seasonings together
• Non-stick skillet – To gently cook the eggs without sticking
• Spatula – Helps softly scramble the eggs into a creamy texture
• Knife – To trim the crusts and cut the sandwich cleanly
• Whisk or fork – To blend the eggs thoroughly before cooking

Instructions

Step 1:

I start by cracking the eggs into a bowl and whisking them with a splash of milk, a pinch of salt, and a tiny bit of sugar.

Step 2:

In a non-stick skillet over low heat I gently scramble the eggs while stirring slowly so they stay soft and custardy instead of dry.

Step 3:

Once the eggs are just barely set I remove them from the heat and stir in a generous spoonful of Japanese mayo until it’s smooth and creamy.

Step 4:

I take two slices of soft white bread and trim off the crusts to keep things clean and neat then I spread the egg mixture evenly between the slices.

Step 5:

I press the sandwich gently to seal it together and then cut it cleanly down the middle or into little rectangles if I’m making it bento-style.

Step 6:

I serve it right away while it’s still slightly warm because that’s when the texture is at its best.

Tips

I use Japanese milk bread or shokupan when I can because it’s ultra soft and slightly sweet

If you like your eggs firmer you can cook them just a little longer but don’t overdo it

I sometimes add a pinch of white pepper for a subtle kick

You can prep the egg mixture ahead and store it in the fridge but always assemble right before serving to keep the bread from getting soggy

Ways to Serve

With a hot cup of green tea for a Japanese-style breakfast

Cut into small squares for an elegant brunch platter

Wrapped in wax paper for a cute lunchbox surprise

Served alongside miso soup and a salad for a light meal

Paired with a fruit smoothie for a quick and healthy morning

Frequently Asked Questions

What makes a Japanese egg sandwich different from a regular egg sandwich?

The Japanese egg sandwich uses ultra-soft white bread and a smooth creamy egg filling made with Japanese mayo which makes it lighter and silkier than most Western versions.

Can I make the Japanese egg sandwich in advance?

You can cook the egg filling ahead but it’s best to assemble the sandwich just before eating to prevent the bread from soaking up moisture and getting mushy.

What kind of bread should I use for a Japanese egg sandwich?

Shokupan or Japanese milk bread is traditional because it’s soft and slightly sweet but any fluffy white bread without crusts will work in a pinch.

See You in the Kitchen

I hope you try this Japanese egg sandwich soon! It’s such a comfort food classic and incredibly easy to make – I’d love to know how yours turns out. Drop me a comment or tag me in your creations if you give it a go!

Happy Cooking!

Print