So apparently there’s going to be a football game during the Bad Bunny concert this weekend . While I’m sure you can deduce that the Super Bowl is not be my thing, tailgating certainly is. And what is more iconic at a tailgate than wings…but read more
Konnyaku is one of those quiet staples of Japanese home cooking. Made from the konjac root, it’s mild, springy, and practically flavorless on its own, which means it’s incredible at soaking up whatever you cook it with. In this simple side dish, konnyaku is sliced read more
Green papaya slaw is one of those dishes that somehow manages to be light, creamy, crunchy, and deeply satisfying all at once. Inspired by the bright, crunchy papaya salads you’ll find across Southeast Asia, this version leans creamy thanks to a coconut milk–based dressing. If you’ve only had papaya ripe and sweet, this is a whole different experience—green papaya is crisp, refreshing, and perfect for soaking up bold flavors. Here, the shredded green papaya and carrots get tossed with dressing that’s bright with lime, gently spiced with turmeric, and just sweet enough to balance it all out. It’s the kind of salad that feels right at home alongside grilled meats, seafood, or as a standout on its own.
January always feels like the month for a reset, and if you’re doing Veganuary (or just craving something fresh), this green papaya slaw is a great place to start. It’s light, satisfying, and proof that plant-based cooking can still feel satisfying and indulgent, so let’s get into it.
Green papaya is simply papaya that’s been harvested before it ripens. At this stage, the flesh is firm and crunchy, with a clean, neutral flavor. It’s commonly shredded and used in salads, where it adds texture without overpowering other ingredients. If you enjoy the crunch of cabbage or jicama, green papaya will totally be your vibe. Look for papayas that are fully green, firm, and heavy for their size—avoid any with yellowing or soft spots.
The real magic of this slaw lies in the dressing. The coconut makes it so luscious you are going to want to drink it! Best of all it uses very common pantry ingredients you likely have on hand:
And it’s a cinch to pull together, just add all the ingredients and whisk:
Set the dressing aside and then it’s time to prep the papaya. First remove the skin using a vegetable peeler:
Then you need to shred the papaya into a large bowl. You can use a mandolin, or a julienne peeler, even a good old fashioned box grater:
Once all the green papaya is shredded then it’s on to prepping the rest of the veggies.
Thinly slice the shallot (or red onion) and soak it in ice water for 10 minutes. This will help to remove the sharp bite and give it a more mellow flavor.
Cut the carrot into matchsticks:
Scoop out the seeds from the yellow tomato and chop the fresh herbs and add it all to the bowl:
Add the dressing:
And give it a good toss:
Pile Green Papaya Slaw on a serving platter and sprinkle the cashews on top:
This is best eaten right away, but leftover are still delicious over the next couple days. You can also make this ahead of time, just keep the slaw and dressing separate and combine right before serving.
I hope this gets your year off to a fresh and satisfying start. Leave a comment down below and don’t forget to tag us in your pics @funkyasiankitchen!
And if you’re looking for more veg-forward dishes, check out my Miso Glazed Eggplant, Green Curry Tofu, or Yakimatsu.
For the salad:
For the dressing:
Make the dressing:
Combine the lime juice, garlic, tumeric, coconut milk, salt, ground black pepper, and dark brown sugar in a cup. Use a whisk to mix well until the sugar is dissolved. Set aside.
Prepare the papaya:
Cut the papaya if you’re not using all of it. Wrap and refrigerate extra papaya (it will stay fresh for a week). Peel the skin and then use a mandoline, shredding peeler, or a grater to shred the papaya. Set aside in a large bowl.
Prepare the other veggies:
Soak the shallots or red onion in ice water for 10 minutes and drain well. Add the shallot to the papaya. Peel and trim the carrot. Then cut into matchsticks. Add it to the salad bowl. Cut the tomato in half horizontally and scoop out the seeds. Then slice the tomato thinly. Add it to the bowl along with the cashews and the cilantro.
Dress the salad:
Toss the vegetables so they are well combined. Pour the dressing over the salad and toss again. Plate the salad on a large platter or individually and serve green papaya slaw right away.
*If you would like to make the salad ahead of time, keep the dressing and salad refrigerated separately until ready to serve. Then pour the dressing and toss the salad right before serving.
*Leftovers keep well. The salad will wilt from the dressing but it will still taste great. Finish any leftovers within a couple of days.
Keywords: slaw, green papaya, vegan, plant based, veganuary, coconut, chilled, gluten free
This time of year, holiday tables tend to be loaded with rich, cozy dishes — slow cooked braises, roasts, creamy casseroles, buttery desserts — and while that’s absolutely part of the joy, it’s also when something light and crisp becomes especially welcome. This Shrimp and read more
This time of year always feels like a sprint—shopping, hosting, remembering to feed the people who live with you…. Between holiday errands, late-night gift wrapping, and prepping for houseguests, December cooking needs to be simple but still feel special. These Salt and Pepper Wings hit read more
If you’ve ever been to Japan, you know the country takes its convenience stores seriously. We’re talking spotless aisles, impeccably organized shelves, and food so good that tourists and locals alike treat them as legit dining destinations. The first order of business for many travelers fresh off the plane? A 7-Eleven Japanese Egg Sandwich—the legendary Tamago Sando. It’s such a popular sandwich that it’s been posted on Instagram over fifty thousand times!
Truth be told, I hated tamago sando for many years. By the time I was 10, I had eaten my fill. But my best friend Tami loves them and always gets one at a convenience store as soon as we get to Tokyo. So a couple months ago as I watched her devour one with gusto, I decided to get over my childhood hang-ups and make one when I got home. And it was like rediscovering an old love.
At first glance, it seems so simple: white bread and an egg salad filling. But one bite and you get it—soft, rich, perfectly seasoned eggs tucked between slices of shoku pan, Japan’s ultra-soft, subtly sweet milk bread. It’s comfort food elevated through attention to detail and thoughtful presentation, just like so much of Japanese cooking. My version keeps it classic: soft-boiled eggs for that luscious texture, a good amount of Kewpie mayo for tangy richness, and a touch of salt and white pepper to balance it all. Whether you’re packing a bento lunch, craving a satisfying supper, or just want something comforting, this Japanese Egg sandwich is pure joy, so let’s get into it.
I like to use a softer boiled egg for these as it produces a creamier egg salad. There are many different methods for boiling eggs, this one is mine.
Place cold eggs in a pot and add water until it covers them by a couple of inches:
The moment the water starts to boil, set a timer for 6 minutes. While it’s boiling fill a large bowl with ice and water.
As soon as the timer goes off, drain the eggs and immediately add them to the ice water bath. This stops them from cooking further and keep the yolks yellow without that green tinge they can get.
Keep the eggs in the water bath for ten minutes and then peel them.
Then I finely dice the eggs. I like to use an egg slicer to get neat little pieces.
Then I rotate the egg slices and slice them again, so they are diced:
Transfer the eggs to a bowl:
Then the egg gets mixed with mayo. But not just any mayo. I reach for Japan’s iconic Kewpie mayo. It’s made with only egg yolks (instead of whole eggs like most Western mayo), which gives it a richer, silkier texture. There’s also a touch of rice or apple vinegar, adding a subtle tang and umami depth that regular mayo just can’t match. Packaged in its signature soft squeeze bottle with a red cap, Kewpie is creamy, slightly sweet, and incredibly versatile—it’s the magic behind so many comfort foods, from okonomiyaki to these Japanese egg sandwiches. Once you try it, there’s no going back. (You can, of course, use whatever mayo you have on hand—it won’t have the same authentic flavor, but it’ll still be delicious.)
Fold the mayo in gently so it’s thoroughly mixed:
Add salt and pepper to taste. I use white pepper so you don’t see bits of black throughout:
Now it’s time to assemble our Japanese Egg Sandwich. If you can find proper Japanese shoku pan you should definitely use that, it’s so soft and fluffy! You can find it at Asian bakeries or grocery stores and frozen online. Thick sliced brioche is a good alternative.
Divide the egg salad between two pieces of bread:
Top with the other two slices and use a bread knife to cut off the crusts, that will help give its characteristic neat, uniform look:
Then cut them in half:
And just like that, your tamago sando is ready!
I love this simple supper whenever I just want to kick back and relax with something delicious and nostalgically comforting. It may be just a few humble ingredients, but when treated with a little attention and care, they transform into a sandwich that’s creamy, satisfying, and unmistakably special. One bite and you’ll realize why getting one is often a traveler’s first stop when they get to Japan. I can’t wait for you to try this and let me know what you think, and tag us in photos of your beautiful Japanese Egg Sandwich @funkyasiankitchen!
If you want to try some more classic Japanese comfort foods, check out my Beef Curry, Coffee Jelly, or this Corn Potage.
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Boil the eggs Place the eggs in a pan and add water so it covers the eggs by a couple inches. Turn the heat on to high. As soon as the water comes to a boil, set a timer for 6 minutes, and lower the heat slightly so the eggs are simmering. Once the timer rings, drain the water from the pot and cover the eggs with water and ice. Let the eggs sit in the ice bath for 5 minutes.
Prepare the filling Peel the eggs and dice them fine. I use an egg slicer and rotate the eggs after slicing them, slicing again, so I have small little pieces of diced egg. Add the mayonnaise and a dash of salt. Mix gently to combine, taste, and adjust seasoning if needed.
Prepare the sandwiches Divide and gently spread the egg salad across two pieces of bread. Top with the other two slices. Using a bread knife or sharp kitchen knife, Cut off the crusts of the sandwiches (enjoy them as your snack), and place them on a plate. Serve immediately or cover and refrigerate until ready to serve.
*These egg sandwiches are made with softer boiled eggs to enhance the creamy flavor. If you prefer a hard yolk, cook the eggs for a couple more minutes.
*It is important to use an ice bath to preserve the bright yellow color of the yolk. Letting the eggs cool slowly may cause the yolks to develop a greenish tinge.
*Japanese style white bread is commonly found at many Asian markets. It comes either whole (which you can slice yourself) or pre-sliced. If you cannot find it, feel free to substitute a thicker sliced white bread.
Keywords: tamago sando, egg salad, 7-11, Japan, Japanese, egg sandwich
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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