Japanese egg and fruit sandwiches are the first few videos I uploaded onto @Butt.erhand. Yes, I’m sorry it took me a year to give you the recipe (better late than never I guess?) But wow, still can’t wrap my head around the fact that it has been a year since I started content creation. This community has given me so much and everyday I still get shocked by how many of you guys are here with me. Thank you for supporting me and welcoming my recipes into your kitchens, words can’t describe how grateful I am right now. 1 year down, many more to go? 🙂

OKAY, back to these jaw-dropping Japanese Egg Sando’s. Commonly found at 7-11’s or convenience stores in Japan. These are so accessible that I remember having one as a snack almost every single day while I was in Japan. Traditionally eaten with plain untoasted Japanese white bread but I added a twist to it by toasting mine in butter, I think it adds a great textural element to it and the smell of butter is always so heavenly.

Ingredients

Eggs: Yes, there are 5 eggs in 1 sandwich so definitely not for the faint hearted. Definitely not an everyday sandwich so don’t think too much about it 🙂

Japanese milk bread: highly recommend Japanese milk bread if you can find them at your local Japanese grocer/bakery. They’re slightly sweeter, very fluffy and also on the thicker side. To be fair, I drove 40 mins for them so if this is too hard for you to find then normal supermarket sandwich slices will do the job just fine.

Japanese Kewpie mayo: please don’t use normal mayo, it won’t taste the same. Trust me, it’s the best mayo ever.

Sugar

Salt and pepper to taste

Butter: a few tablespoons to toast your bread slices.

Method

Bring a pot of water to a boil and gently drop in the eggs. At the 6 minute mark, take one egg out and plunge it into ice water, peel and place to the side (this is going to be the egg in the center of your sandwich). At the 10 minute mark, take out the rest of the eggs and plunge them into ice water to stop the cooking process. Peel the four 10-min eggs and place in a bowl. [tip for peeling eggs: roll the egg against your kitchentop to crack the shell on all sides. Get a bowl of water and peel them under water or in running water, starting from the bottom of the egg]

Either with a fork or a knife, break up the four 10-min eggs into small pieces [use a knife if you want a more even texture]. Add in Japanese mayo, sugar, salt and pepper, and mix well until combined. Set aside.

In a pan over low-med heat, melt a tbsp of butter and toast the bread slices. Melt another nob of butter when you’re flipping the bread.

To assemble, place one slide of bread onto a large piece of parchment paper, followed by half of the egg salad mixture. Place your 6-min egg right in the center, followed with the rest of the egg salad mixture on top. Place your 2nd slice of bread on top, wrap up your sandwich with the parchment paper, quite tightly, and leave to set for 5-10 minutes. When you’re ready to serve, cut your sandwich right down the center and watch the egg yolk oozes out.