The classic Japanese egg sandwich: soft crustless milk bread, creamy hard-boiled egg filling with Japanese mayonnaise. Simplicity and indulgence.
Ingredients
- 4 slices thick-sliced Japanese milk bread (shokupan)
- 4 pieces eggs
- 3 tbsp Japanese mayonnaise (Kewpie)
- 1 tbsp unsalted butter
- to taste fine salt
- to taste ground white pepper
- 1/2 tsp granulated sugar
Method
- Steam the eggs in a steamer for 12 minutes (high setting). Immediately transfer to a bowl of cold water to stop the cooking.
- Peel the cooled eggs and roughly mash them with a fork in a bowl.
- Add the Japanese mayonnaise, sugar, a pinch of salt, and a pinch of white pepper. Mix until you reach a creamy but still slightly chunky texture. Adjust the seasoning.
- Spread a thin layer of unsalted butter on each slice of bread (the inside of the sandwich).
- Spread the egg filling over two slices of bread (buttered side). Top with the other two slices (buttered side against the filling). Press lightly.
- Remove the crusts with a sharp knife (trimming all the way around, then cut each sandwich into two triangles or rectangles).
- Serve immediately or wrap in plastic wrap until ready to serve (the sandwich improves after 15 minutes in the fridge).
Nutrition
Per serving
- Energy
- 534.8 kcal
- Protein
- 17.96 g
- Carbohydrate
- 39.58 g
- Fat
- 33.52 g
- Fibre
- 1.51 g
- Calcium
- 49.09 mg
- Iron
- 0.64 mg
- Magnesium
- 12.92 mg