if you’ve come this far into clicking onto this recipe post, we’re pretty sure you’re thinking ‘HOW ON EARTH could a simple egg sandwich recipe be any different from the rest?’
well, I’ll tell you one thing; as simple as any dish could be, the Japanese always takes things up a notch.
recently, a pro-wrestler friend, Sarah Coldheart requested for a protein-packed snack to fuel up on after her tournament. she reminisced her vacations to Japan & was craving for the egg sandos she enjoyed from the convenience stores. while most people would combine egg and mayo and call it a day, the filling of the signature Japanese egg sando requires a tad more additions to get the taste just right.
after some trial and error, we came to a point where we finally HIT the spot, and this came with a few considerations & observations.
firstly, mashing the yolks with mayo separately from the whites ensures a smoother and creamier texture as compared to mashing both together from the start.
secondly, while the mayonnaise is already delicious as a condiment on its own, a typical egg sando has to have the perfect level of sweetness, which is where the addition of sugar is needed. the MSG (sorry not sorry) lifts up the umami-ness of the egg mayo, making the sando tastier.
lastly, using the correct type of bread is important in creating the perfect Japanese-style sando. the best kind would be thick-sliced shokupan which gives a particular fluffiness & richness.
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