Egg salad sandwiches are a staple in any Japanese convenience store. Soft egg filling between two fluffy pieces of bread. These sandwiches are always cut into perfect triangles with nary a crust in sight. For my rendition, I kept the crusts on (because we can’t be wasting food during quarantine season!). I also used store bought wheat bread from my local Chinese bakery. It’s not exactly Japanese milk bread, but I like the nuttiness from the addition of seeds in this bread. To really take this sandwich to the next level I put an entire egg in the middle à la Konbi. This simple 5 ingredient Japanese egg salad sandwich recipe will transport you to Japan!
The key to this recipe is to have perfectly cooked eggs. Traditionally in this sandwich, the egg yolks are cooked until a pale yellow, however I like my yolk to be slightly runny. The reason is so that the yolk and mayo can combine to create a luscious sauce that coats every bit of egg.
Cooking the perfect egg is an exercise in perfect timing. If you follow my steps exactly, you’ll have perfect eggs with a lovely runny yolk every time. In a pot, bring your water to a boil. While you complete this step, take your eggs out of the refrigerator and leave them on the counter. When the water is boiling, slowly lower your eggs into the water with a ladle. Close the lid and keep it closed for 7 minutes. When the 7 minutes are up, take your eggs out of the water and place them into a bowl of ice water.
I recommend using the best eggs you can get your hands on, because this sandwich is so simple. The egg flavor and color really need to shine. I use Born 3 eggs because they are low in saturated fat and is a source of Omega 3 Polyunsaturates. They also have no animal by-products or antibiotics.
I am all about convenience, so I am not fussed to use any specialty tools (such as an egg slicer). Also, because I cook my eggs runnier, the yolk will leak everywhere. Therefore, in a small bowl, place two boiled eggs. Add your mayo, pepper and Shichimi powder. Mash everything together with a fork until combined. The salad will be slightly runny.
Usually in this sandwich, the bread is not toasted, but I’ve tried it both ways, and either way is good. Place your egg filling on one side of the sandwich. In the center of the bread add one boiled egg. Place the other piece of bread on top and slice horizontally. The egg yolk will be runny so make sure you stand the halves up, so the yolk doesn’t leak everywhere.
5 Ingredient Japanese Egg Salad Sandwich
Ingredients
- 3 eggs
- 1 tbsp Kewpie mayonnaise
- 1 tsp Shichimi Togarashi
- 1 dash black pepper
- 2 slices bread
Instructions
- In a small pot bring water to a boil. When the water is boiling, slowly lower your eggs into the pot.
- Cook your eggs for 7 minutes before immediately removing from heat. Place into a bowl of ice water.
- Peel your eggs and reserve one to the side. Add two eggs to a small bowl with mayo, pepper and Shichimi.
- Mash everything together until combined.
- Scoop your salad mixture onto one slice of bread and spread evenly to the bread corners. Place your reserved egg in the center of the bread.
- Add the second slice of bread on top and slice your sandwich horizontally.
- Serve and enjoy immediately!
