Description
A deliciously creamy Japanese egg sandwich made with soft boiled eggs, Japanese mayonnaise, and served on fluffy milk bread.
Ingredients
Scale
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant-based milk (optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Fresh chives, thinly sliced (optional, for garnish)
Instructions
- Fill a large bowl with ice and cold water to create an ice bath and set aside.
- Bring a medium pot of water to a rolling boil. Gently lower the eggs into the boiling water using a ladle.
- Boil for 7 minutes for medium soft eggs or 10 minutes for hard-boiled. After boiling, let the eggs sit for 1 minute, then transfer them to the ice bath for 2 minutes.
- Peel the eggs while still slightly warm and mash them in a large bowl, keeping the texture slightly larger than minced.
- Add sugar, salt, and black pepper to the mashed eggs. Incorporate Japanese mayonnaise and, if needed, add milk to achieve a creamy consistency. Adjust seasoning as necessary.
- Spread 1/2 tablespoon softened butter on one side of each bread slice.
- Evenly distribute the egg salad onto two slices of buttered bread, topping with the remaining bread slices, buttered side facing inwards. Press gently to seal.
- Slice off the crusts and cut each sandwich in half. Garnish with sliced chives if desired.
- Serve immediately or refrigerate wrapped tightly for up to 2 days.
Notes
- For a richer flavor, you can use more mayonnaise.
- The sandwiches can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mixing, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg