Description
Soft, pillowy milk bread filled with a creamy, seasoned egg salad, this Japanese classic is a simple yet irresistible sandwich perfect for breakfast, lunch, or a quick snack.
Ingredients
4 large eggs
3 tablespoons Japanese mayonnaise (Kewpie recommended)
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste
4 slices Japanese milk bread (shokupan), crusts removed
Softened butter, for spreading
Instructions
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
Drain the hot water and transfer eggs to an ice bath to cool for 5 minutes.
Peel the eggs and separate 2 yolks from their whites. Mash the 2 yolks in a mixing bowl until smooth.
Finely chop the remaining eggs (including the 2 whole eggs and 2 leftover whites) and add them to the mashed yolks.
Stir in Japanese mayonnaise, rice vinegar, sugar, salt, and black pepper. Mix until creamy and well combined.
Lightly butter the milk bread slices.
Divide the egg mixture evenly between two slices of bread, spreading to the edges.
Top with the remaining bread slices and press gently.
Slice each sandwich in half or into thirds for serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
