Teriyaki Chicken Tamago Sando is one of today’s most beloved Japanese convenience store staples — and one bite tells you exactly why. Sweet and savory teriyaki chicken, creamy egg salad, all nestled between slices of Shokupan, the impossibly soft and fluffy Japanese milk bread that makes every bite feel like a little indulgence. It sounds rich and hearty, and the flavors certainly deliver — but thanks to that pillowy, tender bread, it’s surprisingly light. No wonder it’s consistently one of the best-selling sandwiches in Japan’s iconic convenience stores. Try it once, and you’ll understand the hype completely.
What’s Teriyaki Chicken and Tamago Sando?
Teriyaki chicken is one of the most beloved Japanese foods in the United States today — but its journey to get there spans centuries, two continents, and a surprisingly circular path.
Teriyaki as a cooking technique originated hundreds of years ago in Japan. The word itself combines “teri” (照り — glossy shine) and “yaki” (焼き — grilling or broiling), referring to the beautiful lacquered appearance that a soy sauce, mirin, and sugar glaze gives to food.
The Americanized version of teriyaki spread largely through Japanese immigrants in the 19th and 20th centuries, taking root especially in Hawaii and the Pacific Northwest. By the 1980s and 90s, teriyaki shops had become a phenomenon unto themselves — a uniquely Seattle institution unlike anything else in American food culture.
Meanwhile, back in Japan, the egg sandwich was quietly having its own moment. During the café — or kissaten — culture boom of the 1960s through 1980s, fluffy scrambled eggs and creamy egg salad tucked into pillowy Shokupan(Japanese milk bread) became a staple on menus across the country, brought to life by the widespread availability of Japanese style mayonnaise.
Then came the twist. After the 2000s, the Americanized style of teriyaki made its way back to Japan — and it fit right in. The bold, sweet-savory profile of American teriyaki sauce, still built on the familiar foundation of soy sauce and mirin, resonated deeply with Japanese palates. When that flavor was paired with the classic egg sandwich in the age of conbini(convenience store) culture, the Teriyaki Chicken Tamago Sando was born. It was an instant hit. From convenience store shelves, it spread to local cafés and bakeries — a dish that traveled from Japan to America and back again, picking up something new at every stop along the way.
Tips and substitutions for Teriyaki Chicken and Tamago Sando
We love how this sandwich turned out, but feel free to tweak it to suit your own taste.
- Prefer a lighter sauce? Skip the water and potato starch in Step 2. Without the water and the slurry, the sauce won’t be as thick and glossy — instead, you’ll get a more intense, concentrated soy sauce flavor that’s equally delicious.
- Watching your calories? The egg salad is great, but it does add up. Try using sliced hard-boiled eggs instead, and spread just a thin layer of mayo directly on the bread. It’s less creamy, but still full of flavor.
- Looking for a nutrition boost? Add a few slices of avocado. Its mild, buttery creaminess blends beautifully with the other fillings while adding healthy fats and nutrients.
- No shokupan on hand? Any soft sliced bread or rolls will work in a pinch — just look for something light and pillowy for the best result.
- How to cut it? We went with thirds, but cutting diagonally into triangles is a great option too — it’s the classic Conbini style and looks just as good on a plate.
More recipes like Teriyaki Chicken and Tamago Sando
A hearty sandwich filled with sweet and savory teriyaki chicken and creamy egg salad for the perfect balance of flavors.
Teriyaki Chicken
- 2 chicken thighs
- 1/4 tsp salt
- 1/2 Tbsp oil
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 3 Tbsp water (divided )
- 1 tsp Katakuriko (potato starch)
Other ingredients
- 4 Shokupan (Japanese toast bread)
- 2 leaves lettuce
Sprinkle salt over the chicken thighs and let them rest for 10 minutes. Pat off any excess moisture. In a small bowl, mix 1 tablespoon of water with potato starch to make a slurry.
Heat oil in a frying pan over medium heat and add the chicken. Cook until browned, then turn over and cook through. Add sugar, soy sauce, mirin, and 2 tablespoons of water, and simmer for about 1 minute. Stir in the slurry and cook stirring until the sauce thickens and coats the chicken. Cool the chicken to be able to handle.
Boil the eggs for 10-12 minutes to get perfectly hard-boiled eggs. Chop the boiled eggs with a knife and season with salt, pepper, and mayonnaise. Refrigerate until ready to use.
To assemble, place lettuce and teriyaki chicken with sauce on one slice of bread. Spread the egg salad on another slice and press them together. Wrap the sandwich tightly in plastic wrap and let it rest for 15 minutes. Cut off the crusts, then cut into thirds, remove the plastic wrap, and serve.
Noriko and Yuko, the authors of this site, are originally from Japan and now live in California. They love cooking and eating great food, and share a passion for home cooking with fresh ingredients.
Together, Noriko and Yuko plan and develop recipes for Japanese Cooking 101. They cook and photograph their dishes, and film videos in their home kitchens.
English (US) · 