Description
A creamy and delightful Japanese Egg Sandwich Sando made with soft boiled eggs, Japanese mayonnaise, and served on fluffy Japanese 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. Ensure the water level is sufficient to cover all the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes for medium soft eggs or 10 minutes for hard-boiled. After boiling, turn off the heat and let the eggs sit for 1 minute, then transfer immediately to the prepared ice bath for 2 minutes.
- Peel the eggs while they are still slightly warm. Place peeled eggs in a large bowl and mash with a fork.
- Add sugar, salt, and black pepper to the mashed eggs. Incorporate Japanese mayonnaise and mix thoroughly.
- Spread 1/2 tablespoon softened butter evenly onto one side of each bread slice.
- Distribute the egg salad onto two slices of buttered bread. Top with the remaining bread slices, buttered side facing inwards.
- Slice off the crusts neatly and cut each sandwich in half. Garnish with sliced chives if desired.
- Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 2 days.
Notes
- For a creamier texture, add more Japanese mayonnaise or milk.
- This sandwich can be made ahead of time and stored in the refrigerator.
- Adjust seasoning based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling and Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 280mg