Tamago Sando

Ingredients

• large eggs5
• kewpie mayonnaise3 tbsp
• dijon mustard1/2 tsp
• granulated sugar1/4 tsp
• rice vinegar1/4 tsp
• fine sea salt1/4 tsp
• white pepperpinch
• shokupan (Japanese milk bread)4 thick slices
• softened unsalted butter1 tbsp

Steps

1. 1

   Cook and peel the eggs.

   Lower 4 eggs into boiling water and cook 10 minutes for fully set yolks. Transfer to an ice bath, peel, and set aside.

2. 2

   Cook the egg for jammy yolk.

   Lower the remaining egg into the same water and cook only 6 1/2 minutes for a jammy yolk. Ice bath, peel.

3. 3

   Chop and mix the eggs.

   Roughly chop the 4 hard-cooked eggs into the bowl. Add the jammy egg and break it up with a fork, letting the soft yolk smear into the mix.

4. 4

   Fold in seasonings and adjust.

   Fold in kewpie, mustard, sugar, vinegar, salt, and white pepper. Taste and adjust — it should be glossy and lightly sweet.

5. 5

   Assemble the sandwich with butter and egg salad.

   Spread a whisper of softened butter on each slice of shokupan. Mound the egg salad generously on two slices, cap with the others, and press very gently.

6. 6

   Trim crusts and slice sandwiches.

   Trim the crusts with a sharp serrated knife, then slice each sandwich diagonally into two triangles. Serve immediately.