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Japanese Egg Sandwich

Japanese Egg Sandwich Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tbsp Kewpie mayonnaise
  • 1/4 tsp granulated sugar
  • 1/4 tsp kosher salt
  • Freshly ground black pepper, to taste
  • 4 slices Japanese milk bread (shokupan)
  • 1 tbsp unsalted butter, softened

Method
 

  1. Bring a pot of water to a boil. Lower in the eggs, simmer for 10 minutes, then transfer to ice water. Cool completely, then peel.
  2. In a bowl, mash the eggs with the mayonnaise, sugar, salt, and pepper until chunky and spreadable.
  3. Spread butter on one side of each bread slice. Divide the egg salad onto two slices, top with the remaining slices, and press lightly.
  4. Cut each sandwich in half diagonally with a serrated knife, wiping the blade between cuts. Serve right away.

Notes

Cool the eggs fully before making the egg salad; warm eggs can make the mayo separate. For the neatest slices, use a serrated bread knife and wipe the blade with a damp paper towel between cuts.