JAPANESE EGG SALAD SANDWICH

I haven’t been to Japan for quite a while, so I have no recent first hand knowledge…but, supposedly, the most popular Egg Salad Sandwich in Japan can be found at 7-11! But, they sell them everywhere.

Typically, it is made with a Japanese milk bread called “shokupan”. It wasn’t available in my area, so I used a soft, thick-sliced artisan wheat bread. I did, however, use Kewpie Japanese mayonnaise that, in my opinion, is the best mayo you can find. A bit pricey, but it’s worth it.

Of course, an egg salad sandwich starts with hardboiled eggs, and therein lies the first critical challenge: cooking the eggs properly. I’ve included my method for cooking good hardboiled eggs below. Whichever method you choose, they must not be overcooked “Easter eggs”.

Ingredients”

• 4-5 eggs

• 1 tbsp chopped chives

• 4 tbsp Kewpie mayonnaise

• 1/2 tsp apple cider vinegar

• 1 tsp yellow mustard

• 1/4 tsp sugar

• 1/8 tsp garlic powder

• 1/8 tsp Kosher salt

• 1/8 tsp black pepper

• 4 slices Japanese milk bread or small artisan white bread

• Dijon mustard

Directions:

• Place the eggs in a saucepan of cold water and bring to a rolling boil. After 4 1/2 minutes after the water boils, remove one of the eggs and place in a bowl of ice water. After 1 minute longer remove the remainder of the eggs and place in the ice water. The first egg should be a little creamier inside, it will be the one you slice for the middle of the sandwich. Peel the eggs. Chop 3 of the eggs about 1/4 inch and place in a mixing bowl. Season lightly with salt and pepper.

• For the dressing, mix together the chives, mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper, reserve 1 tbsp of the dressing to spread on the bread.

• Place 3 tbsp of the dressing in the bowl with eggs and fold together, mix gently, don’t mush it together.

• To build the sandwich, spread a little Dijon on the top slice of bread. Spread 1/2 tbsp of the dressing on the bottom slice. Spoon on half the egg salad.

• Slice the first egg in half lengthwise and place half on the bottom slice on the egg salad. Place the top slice. With a bread knife, slice off the end crusts then slice the sandwich in half through the egg as in the photo. Repeat with the remaining bread slices.