Description
A classic Japanese egg sandwich made with creamy seasoned eggs and soft milk bread for a simple, comforting meal.
Ingredients
- 3 large eggs (about 50 g each, without shell)
- ¼ teaspoon sugar
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoons milk
- 2 tablespoons Japanese Kewpie mayonnaise
- 4 slices shokupan (Japanese milk bread), evenly sliced
- Salted butter, softened, for spreading
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes.
- Transfer eggs to an ice bath and cool completely before peeling.
- Mash peeled eggs in a bowl until mostly smooth.
- Add sugar, salt, black pepper, and milk, mixing until combined.
- Gently fold in Japanese mayonnaise until creamy.
- Lightly butter one side of each bread slice.
- Spread egg mixture evenly onto two slices and top with remaining bread, buttered side facing inward.
- Press gently, trim crusts if desired, and cut sandwiches in half before serving.
Notes
- Use very soft white bread if shokupan is unavailable.
- Chill sandwiches briefly before slicing for cleaner edges.
- Mash eggs finely for a smoother, authentic texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes