Description
This Best Japanese Egg Sandwich recipe features a fluffy and creamy egg salad made with perfectly cooked eggs and Kewpie mayonnaise, sandwiched between soft, crustless Japanese milk bread (shokupan) slices with a hint of Japanese hot mustard. A simple yet luxurious treat perfect for breakfast or a light lunch.
Ingredients
Scale
Egg Salad
- 4-5 large eggs
- 1/2 cup Japanese mayonnaise (Kewpie mayo)
- Salt, to taste
- Freshly ground black pepper, to taste
Sandwich
- 4 slices Japanese milk bread (shokupan), crusts trimmed
- Japanese hot mustard (karashi), a thin layer for spreading
- Butter (optional, for spreading on bread)
Instructions
- Prepare Your Eggs: Place 4-5 large eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for exactly 7-8 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes.
- Peel and Chop the Eggs: Once cooled, gently crack the eggs and peel them under cold running water. Roughly chop the eggs into pieces about 1/2-inch in size and place them in a medium mixing bowl.
- Make the Creamy Egg Salad: Add about 1/2 cup of Kewpie mayonnaise to the chopped eggs. Season with salt and freshly ground black pepper. Gently fold everything together until just combined, being careful not to overmix to maintain fluffiness.
- Prepare the Bread: Take four slices of shokupan and trim off all the crusts. On one side of each slice, spread a thin layer of Japanese hot mustard. Optionally, spread a thin layer of butter on the other side for extra richness.
- Assemble the Sandwiches: Take two bread slices (mustard-side up) and mound half of the egg salad mixture onto each slice. Spread the egg salad to the edges. Top with the remaining two bread slices, mustard-side down, to close the sandwiches.
- Slice and Serve: Gently slice each sandwich diagonally into two triangles or three equal rectangles. Serve immediately for the best texture and flavor.
Notes
- Cooking the eggs to medium-soft boiled (7-8 minutes) creates the perfect creamy yolk texture for the salad.
- Using Japanese milk bread (shokupan) provides the signature soft and fluffy texture ideal for this sandwich.
- Japanese hot mustard adds a subtle spicy kick without overpowering the creamy egg salad.
- For best taste, consume the sandwiches fresh as the bread can get soggy if stored for long periods.
- Butter can be added to the bread slices if you prefer an extra layer of flavor and richness.
