Description
Experience the quintessential Japanese convenience store favorite with this Japanese Egg Sandwich recipe. Soft, fluffy milk bread sandwiches a creamy, velvety egg salad made with perfectly boiled eggs, Japanese mayonnaise, and a hint of sweetness for an irresistibly rich and satisfying bite.
Ingredients
Scale
Bread
- Milk bread (shokupan) – enough for 4 sandwiches
Egg Salad Filling
- 10 extra-large free-range eggs
- 1 tsp sugar
- ¼ cup Japanese mayonnaise
- Freshly cracked black pepper, to taste
- Splash of vinegar (for boiling eggs)
Instructions
- Boil the Eggs: Fill a pot with water and add a splash of vinegar to help make peeling easier. Bring the water to a boil, gently lower in the eggs, and simmer for 10 minutes until hard-boiled.
- Chill and Peel: Transfer the eggs to an ice bath for 5 minutes to cool completely and stop the cooking process. Peel the eggs once cooled.
- Separate and Mix: Slice eggs in half and place the yolks in a bowl, setting the whites aside. Add sugar, freshly cracked black pepper, and Japanese mayonnaise to the yolks. Mash together until you achieve a smooth, creamy texture.
- Fold in the Whites: Chop the egg whites finely and gently fold them into the yolk mixture to combine evenly, preserving some texture.
- Assemble the Sandwich: Generously spread the egg salad onto slices of milk bread. Place a clean plate on top of the sandwich and let it sit for 5 minutes to compress slightly, enhancing sandwich cohesion and texture.
- Serve: Trim off the crusts if desired, then slice each sandwich in half or thirds. Serve immediately and enjoy the creamy, rich flavors in every bite.
Notes
- Bread matters: Japanese milk bread (shokupan) is ideal, but any soft, fluffy white bread works well.
- Why Japanese mayo?: It’s made only with egg yolks and rice vinegar, making it richer and slightly tangier than American mayonnaise, providing that signature umami flavor.
- MSG is commonly used as a safe and natural flavor enhancer in many foods, including Japanese mayo, so no fear in enjoying it here.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mixing, No-Cook Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 160
- Sugar: 2g
- Sodium: 171mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Japanese egg sandwich, tamago sando, milk bread sandwich, Japanese mayo egg salad, easy egg sandwich recipe
