Japanese Egg Sando with Kewpie Mayo and Shokupan Bread

Japanese Egg Sando Recipe

Step 1: Prepare the Eggs [00:00]

Bring up some water to a gentle boil and pour in 1 teaspoon of vinegar. This helps make the eggs easier to peel.

Step 2: Boil the Eggs [00:15]

Gently lower in 5 organic and free-range eggs and let them simmer for 10 minutes.

Step 3: Ice Bath [00:30]

Immediately transfer the eggs to an ice bath and let them chill for 5 minutes.

Step 4: Peel the Eggs [00:45]

Crack both ends of the eggs and roll them on the counter while applying gentle pressure. Start peeling from the wider end where the air pocket is.

Step 5: Make the Egg Salad [01:00]

Cut the peeled eggs in half and separate the whites from the yolks. Add the yolks to a mixing bowl and squeeze in 3 tablespoons of Kewpie Mayo, 1 tablespoon of whole milk, half a teaspoon of salt, quarter teaspoon of black pepper, and a pinch of sugar. Mix until the consistency is like a thick sauce.

Step 6: Combine Egg Whites [01:30]

Dice the egg whites into small pieces and fold them into the yolk mixture until fully combined.

Step 7: Assemble the Sandwich [01:45]

Take store-bought shokupan, spread butter on each slice, and spoon the egg salad mixture on top. Add a little more in the center, then top with another slice of bread.

Step 8: Final Touch [02:00]

Cut off the crust and plate your delicious Japanese Egg Sando.