Japanese Egg Sando

Ingredients

• 4 large eggs (For boiling; use chilled eggs for easier peeling.)
• 3 tbsp Japanese mayonnaise (Kewpie-style mayonnaise recommended.)
• 1 tsp granulated sugar
• 0.25 tsp fine salt
• ground black pepper (To taste.)
• 4 slices white sandwich bread (Soft, crustless Japanese milk bread if available.)
• 1 tbsp unsalted butter (Softened, for spreading; optional.)

Steps

1. 1

   Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat.

2. 2

   Once boiling, cook the eggs for about 9 minutes for fully set yolks that remain moist. Transfer them immediately to an ice bath and chill for at least 5 minutes.

3. 3

   Peel the chilled eggs and pat them dry. Chop three eggs into small pieces. Halve the remaining egg lengthwise and reserve the halves for the center of the sandwiches.

4. 4

   Add the chopped eggs to a bowl. Add the mayonnaise, sugar, salt, and black pepper, then fold gently until the mixture is creamy but still has some visible pieces of egg.

5. 5

   Spread the butter, if using, over one side of each bread slice. Place one reserved egg half, cut side down, in the center of two slices of bread.

6. 6

   Divide the chopped egg mixture evenly between the two sandwiches, building it around and over the egg halves so the filling is thick and even.

7. 7

   Top with the remaining bread slices and press gently to compact the filling. Trim the crusts if desired, then cut each sandwich in half to reveal the egg center. Serve immediately.

Notes

The source provides only the dish name and hashtags; quantities and method were reconstructed from a standard Japanese egg sando. Chill leftovers in an airtight container and eat within 1 day for best texture.

Nutrition per serving

• main
• sandwich
• Japanese
• egg
• vegetarian
• quick
• no-fry
• lunch