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This teriyaki egg sandwich is sweet, savory, and incredibly easy to make. Just turn a simple fried egg into a teriyaki-style filling. Perfect for a quick breakfast or lunch!

Looking for more egg sandwich recipes? Try my classic tamago sando or omelet sandwich!

Recipe Ingredients

You’ll need the following ingredients to make this egg sandwich:

Eggs: This recipe uses 3 eggs.
Bread: Soft white bread works best, but whole wheat works great too.
Mirin and Soy Sauce: Used to make a simple teriyaki-style sauce. You can use a little sugar if you don’t have mirin.
Mayonnaise and Mustard: Spread on the bread for extra flavor. You can also use butter instead for a richer taste.

How To Make Teriyaki Egg Sandwich: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Crack in the eggs and cook for a few minutes.

Step 2

Fold in half, flip, and cook for more.

Step 3

Add mirin and soy sauce, then coat the eggs.

Step 4

Spread mustard and mayonnaise on the bread.

Step 5

Place the egg on one slice.

Step 6

Top with another slice of bread.

Slice the sandwich in half and enjoy!

Recipe Tips

Fold the eggs while the yolks are still a little soft. The eggs will stick together better, so the sandwich stays neat and doesn’t slide apart.
Wrap the sandwich in plastic wrap before cutting, then slice through the wrap to help it hold its shape.
You can lightly toast the bread if you like. It adds a nice texture.

What To Serve With

To complement this teriyaki egg sandwich, I recommend serving it with pickled napa cabbage and eggplant miso soup!

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Teriyaki Egg Sandwich

No ratings yet

Cook: 15

Total: 15

Servings:

Author: Juri Austin

This teriyaki egg sandwich is sweet, savory, and incredibly easy to make. Just turn a simple fried egg into a teriyaki-style filling. Perfect for a quick breakfast or lunch!

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Equipment

Medium frying pan

Ingredients

Instructions

Cook the eggs: Heat a frying pan over medium heat with oil. Crack the eggs and sprinkle with salt. Cover and cook for a few minutes until mostly set. Fold in half, flip, and cook for another 2–3 minutes.
Add the sauce: Add mirin and soy sauce, then gently coat the eggs.
Assemble the sandwich: Spread mayonnaise and mustard on the bread. Place the egg on one slice, then top with another slice of bread.
Serve: Slice in half and enjoy!

Notes

Fold the eggs while the yolks are still a little soft. The eggs will stick together better, so the sandwich stays neat and doesn’t slide apart.
Wrap the sandwich in plastic wrap before cutting, then slice through the wrap to help it hold its shape.
You can lightly toast the bread if you like. It adds a nice texture.