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Japanese Egg Sando: A Simple Japanese Egg Sandwich
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Make a soft and creamy Japanese egg sando with boiled eggs, Japanese Kewpie mayonnaise, and fluffy white bread.
Japanese Egg Sando
Japanese egg sando is a soft white-bread sandwich filled with creamy egg salad. It is commonly found in convenience stores and cafés across Japan.
The filling is simple: boiled eggs, Japanese mayonnaise, salt, and a small pinch of sugar. Separating the yolks from the whites creates a smooth filling while preserving small pieces of egg white.
Ingredients
Makes 2 sandwiches.
- 4 slices soft white sandwich bread
- 3 large eggs
- 3 tablespoons Japanese Kewpie mayonnaise
- A small pinch of sugar
- Salt, to taste
- Black or white pepper, optional
- Softened butter, optional
How to Make Japanese Egg Sando
1. Boil the eggs
Place the eggs in a saucepan and cover them with water. Bring to a boil, then cook until the yolks are completely set.
Transfer the eggs to cold water, allow them to cool, and remove the shells.
2. Separate the yolks and whites
Cut the eggs in half and separate the yolks from the whites.
Place the yolks in a bowl. Add the mayonnaise, sugar, and a small amount of salt. Mash until smooth and creamy.
Roughly chop the egg whites, then fold them into the yolk mixture.
3. Assemble the sandwiches
Spread a thin layer of softened butter on one side of each slice of bread if desired.
Divide the egg filling between two slices. Cover with the remaining bread and press gently.
4. Rest and cut
Wrap each sandwich and leave it for about five minutes. This helps the filling settle into the bread.
Remove the crusts for the familiar Japanese-style presentation, then cut each sandwich in half.
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The Mayonnaise Used in Japan
Japanese mayonnaise is made primarily with egg yolks and has a richer texture than many conventional mayonnaises.
For this recipe:
KEWPIE Mayonnaise — Product of Japan, 15.87 oz / 450g