Go Back

Japanese Egg Sando

A delicious fluffy Japanese egg sandwich with sweet milk bread.
Print Recipe

Ingredients

  • 4 large eggs
  • ½ tsp sugar
  • 1 tsp Dijon mustard
  • 2 tbsp Kewpie mayonnaise
  • Salt and pepper to taste
  • Salted butter
  • Soft fluffy bread (e.g., milk bread, brioche or Texas toast)

Instructions

  • Place the eggs in a pot of boiling water and cook for about 10 minutes. Transfer to an ice bath to cool, then peel the shells.
  • Separate the egg whites and egg yolk. Chop the egg whites.
  • In a bowl, add the egg yolks, sugar, Dijon mustard, Kewpie mayonnaise, salt, and pepper.
  • Mix until well combined. Adjust seasoning to taste.
  • Add the egg whites and mix.
  • Spread a thin layer of salted butter on each slice of bread.
  • Generously spoon the egg mixture onto one slice of bread, then top with the second slice.
  • Slice the sandwich in half for a clean, classic presentation.