adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Japanese Egg Salad Sandwich
Japanese Egg Salad Sandwich
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Chef John's Japanese egg salad sandwich features hard-boiled eggs, homemade kewpie mayo, and fluffy milk bread.
Ingredients:
  • 4 large eggs
  • 0.5 cup mayonnaise
  • 0.25 teaspoon kosher salt
  • 0.75 teaspoon white sugar
  • 1 teaspoon Dijon mustard
  • 3 dashes hot sauce, or to taste
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons rice vinegar
  • 0.5 teaspoon kosher salt, or to taste
  • 0.25 teaspoon white sugar
  • 1 pinch cayenne pepper
  • 1 tablespoon heavy cream
  • 4 slices soft white bread
  • 1 tablespoon unsalted butter, softened
Instructions:
  • Place eggs in a saucepan, add 1/4 inch of water, and bring to a gentle boil over medium-high heat. Cover and steam for 11 minutes. Remove from heat, carefully drain water, and cool eggs quickly under cold running water.
  • Combine mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar to make Kewpie-style mayonnaise. Chill covered until ready to use.
  • Peel eggs and mash in a shallow bowl using a fork until desired texture. Mix in salt, sugar, cayenne, heavy cream, and 3 tablespoons of Kewpie-style mayonnaise. Refrigerate for at least 1 hour to chill well. Adjust seasonings to taste before serving.
  • Spread each bread slice generously with butter, then layer 1/2 of the egg salad on each sandwich. Enjoy crustless for an elegant touch, if desired.

Similar Recipes