📝 About This Recipe
Experience the pillowy perfection of Japan’s most iconic convenience store staple right in your own kitchen. This Yoshoku classic features a rich, creamy egg salad nestled between slices of ethereal Shokupan (Japanese milk bread), offering a sophisticated balance of umami and sweetness. It is the ultimate comfort food—simple in its components but sublime in its execution, defined by its signature velvety texture and bright yellow hue.
🥗 Ingredients
The Eggs
- 4 pieces Large Eggs (at room temperature to prevent cracking)
- 4 cups Cold Water (for the ice bath)
The Creamy Binder
- 3 tablespoons Kewpie Mayonnaise (essential for the authentic Japanese flavor profile)
- 1/2 teaspoon Granulated Sugar (to provide the classic subtle sweetness)
- 1/4 teaspoon Salt (adjust to taste)
- 1/8 teaspoon White Pepper (finely ground)
- 1 teaspoon Whole Milk (for extra silkiness)
- 1 tablespoon Unsalted Butter (softened, to coat the bread)
The Bread
- 4 slices Shokupan (Japanese Milk Bread) (thick-cut, crusts removed)
👨🍳 Instructions
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1
Prepare a medium saucepan with enough water to submerge the eggs. Bring the water to a gentle boil over medium-high heat.
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2
Carefully lower the room-temperature eggs into the boiling water using a slotted spoon. Reduce the heat to a simmer to prevent the eggs from bouncing and cracking.
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3
Boil the eggs for exactly 12 minutes for a fully set, creamy yolk that isn't chalky or dry.
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4
While the eggs cook, prepare an ice bath by combining cold water and a handful of ice cubes in a medium bowl.
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5
Once the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 3-5 minutes; this stops the cooking process and makes them easier to peel.
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6
Gently crack the eggshells all over and peel them under the water or a running cold tap. Pat the peeled eggs dry with a paper towel.
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7
Place the eggs in a bowl. Use a fork or a pastry cutter to mash them into small pieces. For a truly authentic texture, mash until the whites are about 1/4 inch in size.
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8
Add the Kewpie mayonnaise, sugar, salt, white pepper, and milk to the mashed eggs.
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9
Fold the mixture gently with a spatula until the dressing is evenly incorporated and the texture is rich and spreadable.
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10
Lay out your slices of Shokupan. Spread a thin, even layer of softened butter on one side of each slice; this acts as a moisture barrier to keep the bread from getting soggy.
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11
Divide the egg salad mixture evenly between two slices of bread, piling it slightly higher in the center.
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12
Top with the remaining bread slices, buttered side down. Press down very gently to set the sandwich.
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13
Using a very sharp serrated knife, carefully trim off the crusts from all four sides of the sandwiches.
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14
Wipe your knife clean, then slice each sandwich in half vertically or diagonally. Serve immediately while the bread is at its fluffiest.
💡 Chef's Tips
Always use Kewpie mayonnaise; its egg-yolk-only base and touch of MSG provide the depth that standard mayo lacks. Don't skip the butter layer on the bread, as it prevents the egg moisture from soaking into the delicate Shokupan. For an even more aesthetic look, soft-boil one extra egg for 7 minutes, slice it in half, and place it in the center of the bread before adding the egg salad. If you can't find Shokupan, use the thickest, softest white brioche or 'Texas Toast' style bread you can find. Let the egg salad chill in the fridge for 15 minutes before assembling if you prefer a firmer, cold sandwich experience.
🍽️ Serving Suggestions
Pair with a hot cup of Genmaicha (brown rice green tea) to balance the richness. Serve alongside a simple cabbage slaw with a light ginger-soy dressing. A side of lightly salted lotus root chips adds a wonderful textural crunch. Enjoy with a chilled Royal Milk Tea for the ultimate Japanese cafe experience. Pack into a bento box with some fresh fruit like sliced fuji apples or grapes.