Tamagoyaki Sando (Japanese Omelette Sandwich) Recipe
Tamagoyaki Sando is a simple yet satisfying Japanese sandwich made with a thick, fluffy omelette and soft slices of Shokupan, or Japanese milk bread. Creamy Japanese mayonnaise and a touch of Karashi mustard add a delicious tangy kick. Unlike the familiar egg salad sandwiches found at Japanese convenience stores, Tamagoyaki Sando is heartier and is often enjoyed at traditional Kissaten, Japanese old-fashioned coffee shops.
What is Tamagoyaki Sando?
Tamagoyaki is a Japanese rolled omelette made by cooking thin layers of seasoned egg and rolling them into a log. It is traditionally made in a rectangular Tamagoyaki pan and is often served as part of a bento. For Tamagoyaki Sando, however, you don’t need to roll the omelette. Instead, make a thick, fluffy, flat omelette that fits neatly between slices of Shokupan. You can make it in a Tamagoyaki pan or a small round frying pan.
If using a Tamagoyaki pan, simply pour in all of the beaten eggs at once and cook them slowly over low heat. Once the egg is mostly set, fold the omelette in half to create a thick layer that is almost the same size as the sandwich bread.
The sandwich can be served warm right away or cooled and packed in a bento box. It’s an easy, filling lunch that requires just a few simple ingredients.
Tips for Making Tamagoyaki Sando
You don’t need a special pan. A Tamagoyaki pan makes it easy to create an omelette that fits the bread, but a small round frying pan works just as well. If the omelette is slightly larger than the bread, simply trim the edges after assembling the sandwich.
Cook the omelette gently. For a thick and fluffy texture, cook the eggs slowly over low heat rather than browning them over high heat. If using a Tamagoyaki pan, pour in the eggs all at once and fold the omelette in half once it is mostly set.
Use thick slices of Shokupan. The thick, soft bread is an important part of this sandwich. It holds the fluffy omelette well and gives the sandwich the substantial texture associated with Tamagoyaki Sando.
Try Japanese mayo and Karashi. Japanese mayonnaise and Karashi mustard give the sandwich a creamy, tangy flavor with a little kick. Regular mayonnaise and mustard are perfectly fine substitutes if that’s what you have on hand.
Serve it your favorite way. Cut the sandwich in half into rectangular pieces for an easy-to-pack bento lunch. For a more classic Kissaten-style presentation, cut it diagonally into triangles and arrange the sandwiches on a plate.
More Japanese Sandwich Recipes
- Tamago Sando Recipe
- Katsu Sando Recipe
- Teriyaki Chicken and Tamago Sando Recipe
- Fruit Sandwich Recipe
The recipe was originally published on August 21, 2019. The post was fully updated on September 21, 2026 with revised text and new photos.
Video
Ingredients
- 1 Tbsp Japanese mayonnaise
- 1/4- 1/2 tsp Karashi (hot mustard)
- 2 thick slices Shokupan Bread
- 3 eggs
- 1/2 Tbsp milk
- 1/8 tsp salt
- 1 tsp oil
Instructions
- Mix mayo and mustard in a small bowl. Spread the mayo mixture on one surface of each slice of bread.
- Mix eggs, milk, and salt together in a medium bowl. Heat oil in a small frying pan (8") at medium high heat. Pour the egg mixture into a hot pan and stir frequently. As it sets, form a round pancake like shape with a spatula. When it becomes firm enough, flip and cook the other side a minute longer. If using a Tamagoyaki pan, fold the omelette in half once it is mostly set.
- Place the omelette on a slice of bread and sandwich with the other bread (mayo sides in). Cut off the edges of the bread if you like, then cut in half or diagonally into triangles.
