Description
Discover the delight of the Japanese Egg Sandwich, a comforting and luxurious treat that transforms the classic egg salad sandwich. With its soft, fluffy bread and rich, creamy filling, this sandwich is sure to become your new favorite.
Ingredients
Scale
- Japanese Milk Bread (Shokupan)
- 4–5 large Eggs
- 1/2 cup Japanese Mayonnaise (Kewpie Mayo)
- Japanese Hot Mustard (Karashi)
- Salt
- Freshly Ground Black Pepper
- Butter (Optional)
Instructions
- Prepare Your Eggs: Place 4-5 large eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for exactly 7-8 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes.
- Peel and Chop the Eggs: Once cooled, gently crack the eggs and peel them under cold running water. Roughly chop the eggs into pieces about 1/2-inch in size and place them in a medium mixing bowl.
- Make the Creamy Egg Salad: Add about 1/2 cup of Kewpie mayonnaise to the chopped eggs. Season with salt and freshly ground black pepper. Gently fold everything together until just combined, being careful not to overmix.
- Prepare the Bread: Take four slices of shokupan and trim off all the crusts. On one side of each slice, spread a thin layer of Japanese hot mustard.
- Assemble the Sandwiches: Take two bread slices (mustard-side up) and mound half of the egg salad mixture onto each slice. Spread the egg salad to the edges and top with the remaining two bread slices, mustard-side down.
- Slice and Serve: Gently slice each sandwich diagonally into two triangles or into three equal rectangles. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Boiling and Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 200 mg
Keywords: For the best experience, use the freshest shokupan possible. Letting the egg salad chill before assembling enhances the flavors. Don't skimp on the Kewpie mayo for a rich filling.