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 read more
I love a good Caesar salad, but sometimes the classic version can feel a little heavy. And if I’m being honest, I don’t always feel up to the task of separating eggs and whisking together a mayo from scratch. That’s why I decided to ditch 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
When the weather is hot and sticky, I crave cool, crunchy, and refreshing flavors. Enter Stuffed Cucumber Kimchi (Oi Sobaegi)—a summertime staple in Korea that’s as vibrant as it is addictive. Think crisp cucumbers bursting with a garlicky, spicy filling of chives, carrots, and gochugaru. read more
If you’re looking for a light, bright, flavor-packed dish that’s perfect for summer, this Chilled Shrimp with Asian Pesto has your name all over it. Sweet, juicy shrimp are gently poached in a fragrant bath of herbs and aromatics, then paired with a bold and read more
When it’s a million degrees out and even the thought of turning on the stove makes you sweat, this Chilled Watermelon Cucumber Soup comes to the rescue. It’s light, hydrating, and bursting with flavor—basically the edible version of jumping into a cold pool. Crisp cucumbers get tossed with punchy and vibrant aromatics like ginger, garlic, and chili, then mellowed out with cool water and sweet, juicy watermelon. A handful of ice cubes chills it all the way down, while toasted sesame seeds give it a nutty little finish.
This recipe is loosely inspired by oi naengguk, a chilled Korean cucumber soup that’s traditionally served icy cold in the summer. But I gave it a little Funky Asian Kitchen twist—with sweet watermelon, a touch of soy, and a hit of heat—to turn it into something totally refreshing and a little unexpected. It’s part salad, part soup, and 100% what your summer needs so let’s get into it.
The cucumbers are the base of this soup. I prefer to use the English ones over the waxy standard ones. For one, they don’t need to be peeled, and their thin skin and nearly seedless interior make prep a breeze. Plus, they’re nice and crisp without being watery, which helps keep the soup light but still full of crunch. Once the cucumbers are cut into matchsticks, they get tossed with a mix of garlic, salt, soy sauce, ginger, scallions, chili, and rice vinegar. Letting them sit for a few minutes draws out their liquid, which turns into the light, flavorful broth for Chilled Watermelon Cucumber Soup—no stock or simmering required.
First I cut the cucumber into thin slices:
Then I stack the slices and make matchsticks:
Now it’s time to add all the flavor boosting seasonings, starting with the minced garlic and ginger:
And green onions:
Next comes the salt:
Then I add soy sauce. If you want to keep this gluten free just make sure you’re using a soy sauce that doesn’t contain any wheat.
A little bit of sugar helps balance all the flavors:
Some nice freshly ground black pepper gets added to the mix:
And finally a dollop of rice vinegar:
Give it all a good stir:
Let it sit for about 5 minutes so the seasonings can draw out the moisture from the cucumbers, resulting in this flavorful liquid. I add the cucumbers and their juice to a large serving bowl:
Then I pour in the cup of cold water:
Then I quickly cube the watermelon. (Hang on to the rind and make Watermelon Rind Kimchi!)
The watermelon gets added to the cucumbers:
And garnished with some sesame seeds:
Then to really cool things down, add the ice cubes. I know this seems weird, but trust the process!
Then it’s time to serve your refreshing, hydrating, and icy soup.
I hope this Chilled Watermelon Cucumber Soup helps you keep your cool this summer. Try it out and let me know what you think, and tag us in your pics at funkyasiankitchen, we love seeing your creations!
Looking for some more low cook/no cook dishes? Check out my Tofu Terrine, Tropical Overnight Oats, or this Chicken Salad.
Ingredients:
Seasoning:
Prepare the cucumber: Cut the cucumber into thin slices. Then stack the cucumbers and slice through them to yield thin matchsticks. Place the cucumbers in a bowl.
Season the cucumbers: Add the seasoning ingredients to the cucumbers and stir to combine. Let the cucumbers sit for 5 minutes. This will draw out some liquid and create the base of your soup.
Pour the cucumbers into a large bowl with all of the juice. Pour the water over the cucumbers and gently stir to combine.
Add the watermelon to the center of the bowl.
Sprinkle some of the sesame seeds on top.
Drop the ice cubes into the soup and serve Chilled Watermelon Cucumber Soup immediately.
*You can also make individual servings of the soup. It is easier to make the cucumber soup first and then portion the soup into the soup bowls before finishing the final steps.
Keywords: chilled, no cook, summer, watermelon, cucumber, soup
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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