Ingredients
Scale
- 4 slices Japanese milk bread (shokupan)
- 3 large eggs, hard-boiled and peeled
- 2 tbsp mayonnaise
- 1 tsp sesame oil
- 1/2 tsp soy sauce
- 1/4 tsp sugar
- Pinch of salt and white pepper
- 1 tbsp toasted sesame seeds (optional)
- 1 tbsp chopped scallions or microgreens (optional)
Instructions
- Prepare hard-boiled eggs: Boil eggs for 10 minutes, then cool in ice water. Peel completely.
- In a bowl, mash the eggs with a fork until mostly smooth.
- Add mayonnaise, sesame oil, soy sauce, sugar, salt, and white pepper. Mix until light and creamy.
- Gently spread a thin layer of egg salad on one side of each bread slice (toast lightly if preferred for firmer texture).
- Stack two slices together to form a sandwich, pressing lightly.
- Cut diagonally to showcases layers. Sprinkle with sesame seeds and scallions.
Notes
- For extra fluffiness, whisk the mashed egg mixture for 30 seconds after adding seasonings.
- Shokupan is key—regular sandwich bread works, but texture won’t be as airy.
- Make ahead: Prep egg salad 1 day in advance; assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 sandwich
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
