Japanese Egg Salad Sandwich (Egg Salad Sando)
ID: e11afc41...
A fluffy and creamy Japanese-style egg salad sandwich made with sieved egg yolks, chopped egg whites, and Japanese mayonnaise, served on soft milk bread.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Peel the boiled eggs and separate the yolks from the whites, reserving one whole egg and one egg white. → Sieve the yolks through a strainer and finely chop the egg whites. → Mix the sieved yolks and chopped whites with mayonnaise, mustard, salt, MSG, and sugar. → Assemble the sandwich with Shokupan, egg salad, and sliced hard-boiled egg. → Trim the crusts and slice the sandwich in half to serve.
Cooking Steps
Brief Cooking Order
Peel the boiled eggs and separate the yolks from the whites, reserving one whole egg and one egg white. → Sieve the yolks through a strainer and finely chop the egg whites. → Mix the sieved yolks and chopped whites with mayonnaise, mustard, salt, MSG, and sugar. → Assemble the sandwich with Shokupan, egg salad, and sliced hard-boiled egg. → Trim the crusts and slice the sandwich in half to serve.
Introduction
A fluffy and creamy Japanese-style egg salad sandwich made with sieved egg yolks, chopped egg whites, and Japanese mayonnaise, served on soft milk bread.
Step 1
Transfer the cooked eggs into an ice bath to cool them down quickly.
Step 2
Tap and crack the egg shells all over, then peel them under cold running water, starting from the wider end where the air bubble is.
Step 3
Set aside the nicest whole peeled egg and one egg white. Separate the yolks from the remaining three eggs.
Step 4
Push the separated egg yolks through a fine mesh strainer into a bowl using a spatula to create a light, silky texture.
Step 5
Finely chop the reserved egg white and add it to the bowl with the sieved egg yolks.
Ingredients List
Important Notes
Plunging the eggs into an ice bath and peeling them under running water helps the shells slide off smoothly.
Passing the yolks through a fine mesh strainer creates an incredibly light, airy, and velvety texture, far superior to mashing them with a fork.
Using Japanese milk bread (Shokupan) and Kewpie mayonnaise is essential to achieve the signature rich and soft texture of a true Japanese convenience store-style sandwich.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...