Egg Sandwich Recipe – Kewpie Mayo & Shokupan Delight

Last Updated on 2 months by Neha Deshmukh

Egg Sandwich Recipe – Kewpie Mayo & Shokupan Delight

Introduction

Okay, friends, let me tell you about my latest obsession! This isn’t your average egg sandwich. It’s a little slice of heaven, inspired by Japanese comfort food. I first stumbled upon this combination while browsing through a Japanese food blog, and honestly? It’s been a lunchtime staple ever since. It’s simple, incredibly satisfying, and the creamy, slightly tangy flavor is just chef’s kiss. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This egg sandwich is seriously easy to make – perfect for a quick breakfast, lunch, or even a light dinner. It’s a delightful mix of textures, with the soft, fluffy bread and the creamy, slightly sweet egg filling. Plus, the combination of Kewpie mayo and perfectly cooked eggs is just… magical. Trust me on this one!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 large eggs
• 1/4 cup (60ml) Kewpie Japanese mayonnaise
• 4 slices shokupan (Japanese milk bread)
• Salt, to taste
• Black pepper, to taste
• A pinch of sugar

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Eggs: Use the freshest eggs you can find. They really do make a difference in flavor and texture.
• Kewpie Mayonnaise: Don’t skip this! It’s a game-changer. More on that below.
• Shokupan: This bread is key to the whole experience. It’s incredibly soft and slightly sweet.
• Salt & Pepper: Freshly ground black pepper is always best, in my opinion.
• Sugar: Just a tiny pinch balances the flavors beautifully.

Shokupan (Japanese Milk Bread): What Makes It Special

Shokupan is a Japanese milk bread known for its incredibly soft, fluffy texture. It’s made with a tangzhong (a cooked flour paste) which helps retain moisture, resulting in a bread that’s almost cloud-like. It’s a little different than your standard sandwich bread, and it really elevates this sandwich. You can usually find it at Asian grocery stores, or even some well-stocked supermarkets.

Kewpie Mayonnaise: The Secret Ingredient

Okay, let’s talk about Kewpie. This Japanese mayonnaise is made with egg yolks only, giving it a richer, more umami flavor than regular mayo. It’s also a little tangier, which perfectly complements the eggs. Honestly, once you try it, you’ll never go back!

Large Eggs: Quality Matters

Using good quality, large eggs is important for both flavor and texture. The yolks should be a vibrant orange color, and the whites should be firm.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to boil those eggs. Place them in a pot and cover with cold water. Bring to a boil and cook for 10 minutes.
2. Once they’re cooked, immediately transfer the eggs to an ice bath to stop the cooking process. This makes them easier to peel!
3. Peel the eggs and separate the yolks from the whites.
4. Now for the magic! Mash the egg yolks with the Kewpie mayonnaise, salt, pepper, and a pinch of sugar until everything is smooth and creamy. Taste and adjust seasonings as needed.
5. Finely chop the egg whites. You can do this by hand, or pulse them a few times in a food processor. Gently fold the chopped egg whites into the yolk mixture.
6. Spread the egg filling evenly onto two slices of shokupan. Top with the remaining slices of bread.
7. Trim the crusts off the sandwich (optional, but traditional!).
8. Slice diagonally and serve immediately. Enjoy!

Expert Tips

• Don’t overcook the eggs! You want them fully cooked, but not rubbery.
• Make sure the egg yolks are completely mashed before adding the mayonnaise. This will ensure a smooth and creamy filling.
• If you’re not a fan of trimming the crusts, feel free to leave them on!

Variations

This sandwich is a great base for experimentation! Here are a few ideas:

• Spice Level Adjustment: My friend, Priya, loves to add a dash of sriracha to the egg mixture for a little kick.
• Vegan Egg Sandwich Adaptation: Use a vegan egg substitute and vegan mayonnaise for a plant-based version.
• Gluten-Free Bread Option: Swap the shokupan for your favorite gluten-free bread.
• Picnic/Bento Box Friendly Adaptation: Wrap the sandwich tightly in plastic wrap or parchment paper for easy portability.

Serving Suggestions

This egg sandwich is delicious on its own, but it also pairs well with:

• A side of fresh fruit
• A simple green salad
• A cup of hot tea or coffee

Storage Instructions

This sandwich is best enjoyed immediately. However, you can store the egg filling in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to prevent the bread from getting soggy.

FAQs

Let’s answer some common questions!

What is Shokupan and where can I find it?

Shokupan is a Japanese milk bread known for its incredibly soft texture. You can find it at most Asian grocery stores, and increasingly in well-stocked supermarkets.

Can I substitute regular mayonnaise for Kewpie?

You can, but it won’t be quite the same. Kewpie has a unique flavor that really makes this sandwich special. If you can find it, I highly recommend using it!

How can I prevent the egg whites from being too watery?

Make sure to drain the chopped egg whites well before folding them into the yolk mixture. You can even gently squeeze out any excess moisture with a clean kitchen towel.

Can this sandwich be made ahead of time?

It’s best to assemble the sandwich right before serving to prevent the bread from getting soggy. You can, however, prepare the egg filling ahead of time and store it in the refrigerator.

What other fillings pair well with this egg sandwich?

Cucumber slices, thinly sliced ham, or a sprinkle of furikake (Japanese seasoning) would all be delicious additions!