A Japanese egg sandwich is a lot simpler than an American egg sandwich. Mayonnaise is the key to this sando, and we recommend using Japanese mayonnaise! Use Japanese eggs as well if possible, as the yolk is almost orange, and they are so fresh and delicious.
1
Get Shokupan from Suzuya which already cut into slices. Cut the crust off and leave only the white area.
2
After boiling eggs on
medium heat for 12 min,
transfer the eggs to iced
water to cool completely.
And then peel eggshells.
3
Transfer the peeled eggs
to a bowl and mash. Try to
mash the egg whites into
small, same-sized pieces.
4
Add the mayonnaise and
mix very well.
5
Spread the butter on both
slices of bread. Evenly
distribute the mixed eggs
on one slice of bread.
6
Cut the Shokupan in half
and your Egg Sando
is ready to serve!