Description
This Japanese Egg Sandwich recipe delivers a soft, creamy, and savory sandwich featuring fluffy, finely chopped hard-boiled eggs mixed with a flavorful blend of mayonnaise, soy sauce, sugar, salt, and pepper, all nestled between buttery white bread slices. Perfect as a light meal or snack, these sandwiches are known for their delicate texture and subtle umami taste, offering a comforting and satisfying eating experience.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sandwich Assembly
- 8 slices white bread
- Butter for spreading
Instructions
- Boil the eggs: Crack and carefully place 6 large eggs in a pot, covering them with cold water to ensure they cook evenly without cracking.
- Heat the water: Bring the water to a boil over medium-high heat to start cooking the eggs.
- Simmer eggs: Once boiling, reduce heat to low and let the eggs simmer for 9 minutes to achieve perfectly hard-boiled eggs with set yolks.
- Prepare ice bath: While the eggs cook, prepare a bowl of ice water to stop the cooking process immediately after boiling.
- Cool the eggs: After 9 minutes, remove the eggs from heat and transfer them to the ice water using a slotted spoon to cool them quickly.
- Chill: Let the eggs cool in the ice water for about 5 minutes to make peeling easier and prevent overcooking.
- Peel and chop: Carefully peel the eggs and chop them into small pieces to create a fluffy filling.
- Mix filling: In a mixing bowl, combine the chopped eggs, mayonnaise, soy sauce, sugar, salt, and black pepper.
- Combine thoroughly: Mix the egg filling thoroughly until it is well blended and creamy.
- Butter the bread: Spread butter on one side of each of the 8 slices of white bread to add richness and prevent sogginess.
- Assemble sandwiches: Divide the egg filling evenly among 4 slices of bread, spreading it evenly on the buttered side.
- Top the sandwiches: Place the remaining 4 slices of bread on top of the egg-filled slices, buttered side down.
- Trim crusts: Trim the crusts off the sandwiches using a sharp knife for the traditional Japanese sandwich look and texture.
- Cut sandwiches: Cut each sandwich diagonally to create 2 triangular halves for easy eating and presentation.
- Serve or store: Serve the Japanese egg sandwiches immediately or wrap them in plastic wrap and refrigerate to enjoy later.
Notes
- Using cold water to start boiling the eggs helps to prevent cracking and ensures even cooking.
- Cooling eggs in ice water immediately after boiling stops the cooking process and makes peeling easier.
- For a creamier texture, adjust the amount of mayonnaise to taste.
- Traditional Japanese egg sandwiches are crustless and cut into neat triangles for a delicate presentation.
- These sandwiches are best enjoyed fresh but can be stored wrapped in the refrigerator for up to 24 hours.
