← Nouns Cooking · Japanese

Ingredients

• 4 large eggs
• 3 tbsp Japanese (Kewpie) mayonnaise
• 2 tsp Milk
• ¼ tsp Sugar
• 1 pinch Salt
• 1 pinch Black pepper
• 4 slices shokupan or soft white sandwich bread
• 1 tbsp soft butter

Method

1. Lower the eggs into boiling water and cook for 10–11 min for firm yolks. Move them to iced water for 5 min, then peel.
2. Separate the whites from the yolks. Chop the whites finely, and mash the yolks with a fork until smooth.
3. Mix the mashed yolks with the mayonnaise, milk, sugar, salt and pepper until creamy, then fold in the chopped whites.
4. Spread a thin layer of butter on one side of each slice of bread. Pile the egg salad thickly on two slices, a little higher in the middle, and top with the other slices.
5. Press down gently, wrap in cling film and chill for a few minutes so the filling sets. Trim off the crusts with a sharp knife and cut each sandwich in half.

Tips

• Mashing the yolks separately is what gives the filling its smooth, rich texture.
• Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101