Description
Discover how to make a delicious Japanese egg sandwich with this step-by-step easy to bake recipe. Learn the secrets to best flavor!
Ingredients
- 4 large fresh eggs
- 4 tbsp Japanese mayonnaise (Kewpie recommended)
- 1 tbsp whole milk or heavy cream
- 1/2 tsp granulated sugar
- 1/4 tsp salt (or to taste)
- Pinch of white pepper
- 4 slices Shokupan (Japanese milk bread) or high-quality soft white bread
- Optional: 1 tsp unsalted butter, softened
Instructions
- Step 1: Cook the Eggs: Bring a pot of water to a rolling boil. Carefully lower eggs into boiling water and cook for 7-8 minutes. Immediately transfer to an ice bath to cool completely, then peel.
- Step 2: Prepare Egg Salad: Place peeled, still-warm eggs in a bowl. Mash with a fork until desired consistency (some chunks are good!). Add Japanese mayonnaise, milk/cream, sugar, salt, and white pepper. Mix gently until just combined.
- Step 3: Assemble Sandwiches: Lightly butter one side of each bread slice if using. Spread a generous, even layer of egg salad on two slices of bread, extending to the edges. Top with the remaining bread slices, pressing gently.
- Step 4: Chill: Wrap each sandwich tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours, to allow flavors to meld and the sandwich to set.
- Step 5: Slice and Serve: Unwrap chilled sandwiches. Using a very sharp, serrated knife, carefully trim off all crusts. Slice each sandwich in half diagonally or straight down the middle. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 8 mins