Ultra-Creamy Tamago Sando on Fluffy Milk Bread

Why You’ll Love This Recipe

• Ultra-creamy, deli-smooth egg salad made the classic Japanese way with Kewpie mayo.
• Fluffy shokupan milk bread keeps every bite cloud-soft yet sturdy.
• Balanced flavor: rich, tangy, lightly sweet, and delicately peppered.
• Simple ingredients, polished technique, cafe-quality results at home.

Grocery List

• Produce: Chives (optional)
• Dairy: Large eggs, unsalted butter, whole milk or heavy cream
• Pantry: Japanese milk bread (shokupan), Kewpie mayonnaise, Dijon mustard, rice vinegar, sugar, fine sea salt, ground white pepper

Full Ingredients

For the Ultra-Creamy Egg Salad

• 4 large eggs, cold from the refrigerator
• 3 tbsp Kewpie mayonnaise (about 45 g)
• 1 tsp Dijon mustard (about 5 g)
• 1 tbsp whole milk or heavy cream (15 ml)
• 1/2 tsp rice vinegar (2–3 ml)
• 1/4 tsp granulated sugar
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp ground white pepper
• 1 tbsp finely chopped chives or green onion (optional)

For the Sandwich

• 4 thick slices Japanese milk bread (shokupan), about 3/4 inch/2 cm thick each
• 1 tbsp unsalted butter, very soft

Step-by-Step Instructions

Step 1: Boil and shock the eggs

Bring a medium saucepan of water (enough to cover eggs by 1 inch/2.5 cm) to a brisk boil. Lower the heat to maintain a gentle boil. Using a spoon, carefully lower in the eggs. Cook for 10 minutes for just-set yolks that mash ultra-creamy (11 minutes for firmer). Prepare an ice bath while they cook. Transfer eggs to the ice bath and cool 5 minutes, then peel under running water.

Step 2: Create the silkiest texture

Halve the eggs. Separate yolks and whites. Press yolks through a fine-mesh sieve into a mixing bowl (or mash until very smooth). Finely chop the whites into small, even pieces (about 1/4 inch/6 mm) so they fold in without chunks.

Step 3: Make the Kewpie-Dijon dressing and combine

In a small bowl, whisk together Kewpie mayonnaise, Dijon, milk or cream, rice vinegar, sugar, salt, and white pepper until glossy and emulsified. Stir this into the sieved yolks until completely smooth. Fold in the chopped whites and chives (if using). Taste and adjust salt or vinegar. If the salad seems thick, loosen with 1–2 tsp milk. For best flavor, chill 10 minutes (optional but recommended).

Step 4: Prep the milk bread

Lay out 4 shokupan slices. Lightly butter one side of each slice (this moisture barrier keeps the bread fluffy). If you prefer the classic look, trim crusts to make perfect rectangles.

Step 5: Assemble the sandwiches

Divide the egg salad evenly between two slices, spreading all the way to the edges and mounding slightly in the center for a generous, cafe-style look. Cap each with a second slice, buttered side down. Press gently to set without squeezing out the filling.

Step 6: Cut into tidy halves and serve

Use a long, sharp serrated knife. Wipe the blade clean between cuts for the neatest edges. Slice each sandwich cleanly down the middle to make rectangular halves. Serve immediately, or wrap snugly and chill up to 6 hours for a firm, konbini-style cut.

Pro Tips

• Sieve the yolks for that signature Japanese convenience-store smoothness.
• Butter as a barrier: a thin layer on bread prevents sogginess without tasting greasy.
• Use white pepper for gentle heat that won’t speckle the filling; black pepper works but shows.
• Older eggs peel more easily; shock thoroughly in ice water to release shells cleanly.
• For ultra-neat slices, wrap sandwiches in parchment and chill 15 minutes before cutting.

Variations

• Whole-egg center: Nestle one soft-boiled egg (6.5–7 minutes) in the middle of each sandwich for a konbini-style surprise.
• Curry tamago sando: Add 1/2–3/4 tsp Japanese curry powder to the dressing for a warm, aromatic twist.
• Toasted yaki-sando: Lightly toast the bread before buttering for a faint crunch around a creamy center.

Storage & Make-Ahead

Egg salad can be made up to 2 days ahead; store airtight in the refrigerator. Assemble sandwiches the day you plan to eat them for best texture. Wrapped and chilled, assembled tamago sando hold well for 4–6 hours. Do not freeze.

Nutrition (per serving)

Approximate per sandwich: 520 calories; 30 g fat; 42 g carbohydrates; 19 g protein; 2 g fiber; 890 mg sodium.