Egg Salad Sando Konbini-Style
When you get into a relationship with someone, whether it be personal or business, you start to learn their habits. Since the two of us founded The Japanese Pantry and began traveling to Japan together, I’ve come to learn that Chrisloves Japanese-style egg salad sandos. He loves them any time but especially for breakfast (I do a natto roll) from the konbini (convenience stores) in Japan. If we are in a hurry, there is no better way to get a quick delicious snack to hold you over. This recipe is for him, but I added my spin by adding a lightly pickled egg to give it extra zing.
- 2 eggs, at room temperature
- 1 Pickled Egg (pickle for only one day)
2 tablespoons Japanese-Style Mayonnaise
½ teaspoon Hanamaruki Liquid Shio Koji
- ¼ teaspoon sugar
- 2 teaspoons whole milk
- Ground black pepper, to taste
- 2 slices of milk bread (available at many Asian bakeries or markets)
- 1 to 2 teaspoons softened unsalted butter
- Bring a pot of water to a boil, temper the eggs by dipping them in and out of the boiling water3 times. This will help to not break the shells. Put the eggs into the boiling water, reduce to a gentle boil and cook for 9 minutes. Run under cold water until cool, peel and add to a bowl.
- Add the pickled egg, using a fork mash all of the eggs together into small chunks. Now add the mayonnaise, Liquid Shio Koji, sugar, milk and black pepper. Mix and taste for seasoning.
- On a cutting board, cut off the crusts on the bread. Spread a thin layer of butter on one side of each slice of bread. Add the egg mixture to the buttered side of one of the slices. Top with the other piece of bread, with the buttered side next to the egg. The butter helps seal in the moisture of the egg salad, thereby preventing the bread from becoming soggy. Cut in half and enjoy!