Ingredients
Scale
- 2 Large eggs
- 1.5 tablespoons Kewpie mayonnaise
- 1 small pinch Diamond Crystal kosher salt
- 1 teaspoon Sugar (optional)
- 2 slices Japanese milk bread
- 1 teaspoon Rice vinegar (optional)
Instructions
- Heat water in a steamer or shallow saucepan until it reaches a gentle simmer.
- Poach or steam the eggs for 6 to 7 minutes, keeping the yolks tender and partially set.
- Cool the eggs under cold running water until they are comfortable to handle.
- Peel the eggs carefully, removing all shell fragments without damaging the whites.
- Chop the eggs roughly and place them in a small bowl.
- Mash the eggs gently with a fork, leaving visible pieces of yolk and white.
- Mix in the Kewpie mayonnaise, kosher salt, and optional sugar.
- Season with rice vinegar if you prefer a brighter, more balanced filling.
- Warm the shokupan in a toaster until lightly heated but still soft.
- Spoon the egg mixture evenly onto one slice of bread.
- Top the filling with the second slice, keeping the edges aligned.
- Slice the sandwich in half with a sharp knife and serve immediately.
Notes
Use room temperature eggs for even cooking. Avoid overcooking the eggs to maintain a tender yolk.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Steaming
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 30mg
Keywords: Japanese egg sandwich, tamago sando, quick lunch, Kewpie mayonnaise