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Check out our Homemade Vs. 7-Eleven Japanese Egg Salad Sandwich
Here’s the recipe for our homemade Japanese Egg Salad Sandwich:

Egg Salad Sandwich

Servings: 2

This Japanese-style egg salad sandwich is comforting and delicious, especially on the soft, slightly sweet homemade shokupan. The recipe is double what is shown in the video and uses a standard shokupan mold, which can be purchased online and kitchen specialty stores.


3 cups (500 grams) bread flour, plus more for dusting

2 tablespoons (24 grams) sugar

1 teaspoon (6 grams) kosher salt

1 cup (270 milliliters) water

½ cup (100 milliliters) milk

1½ teaspoons (6 grams) instant yeast

¼ cup (50 grams) unsalted butter, room temperature

Nonstick cooking spray, for greasing

Egg Salad

5 large eggs

3 tablespoons mayonnaise, preferably Kewpie

1 teaspoon sugar

1 tablespoon heavy cream

½ teaspoon kosher salt

2 tablespoons unsalted butter, softened

Special Equipment

Large shokupan mold


1. Make the shokupan: Add the bread flour, sugar and salt to a large bowl. Mix well.

2. Make a well in the center of the dry ingredients and add the water, milk, and yeast. Mix with a bowl scraper until a dough forms.

3. Turn out the dough onto a lightly floured surface and knead until smooth and shiny, 5-10 minutes.

4. Flatten the dough a bit, then add the butter to the center and wrap the dough around it. Continue kneading the dough until the butter is well-incorporated, about 10 minutes. Shape the dough into a ball, transfer to a medium bowl, and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour.

5. Turn the proofed dough onto a lightly floured surface. Punch down the dough. Shape the dough into a ball and put it in a bowl. Cover with a damp towel and rest it for 20 minutes.

6. Turn the dough out onto a lightly floured surface. Cut in half. Roll one half into an oval shape about 12 inches (30 centimeters) long and 6 inches (15 centimeters) wide. Fold in around 1 inch on both sides of the dough. Roll the dough into a log. Pinch to close the seam. Repeat with the other half.

7. Grease a 4 x 8-inch shokupan mold with nonstick spray. Place the dough pieces side by side in the pan, seam-side down. Cover with plastic wrap and proof in a warm, draft-free place for 1 hour, or until doubled in volume.

8. Preheat the oven at 425°F (220°C).

9. Close the lid of the mold and transfer to the oven. Reduce the oven temperature to 400°F (200°C) and bake the bread for 40 minutes, until golden brown.

10. Remove the pan from the oven, and carefully drop the pan on a flat surface 1-2 times to help release excess air from the bread. Remove the bread from the pan and let cool completely on a wire rack.

11. Make the egg salad: Bring a medium pot of water to a boil over medium heat. Prepare an ice bath in a medium bowl and set nearby. Add the eggs to the boiling water and cook for 12 minutes, then transfer to the ice bath to cool.

12. Once cool enough to handle, peel the eggs. Separate the yolks and whites and add the yolks to a medium bowl. Chop the whites.

13. Mash the egg yolks with a fork, then add the mayonnaise, cream, sugar, and salt, and mix until smooth. Add 2 tablespoons of chopped egg white and mix to incorporate.

14. Make the sandwiches. Slice 4 ½-inch thick slices of bread. Reserve the rest for another use. Spread 1 tablespoon softened butter over 2 slices of bread. Spread half of the egg salad over each buttered slice. Top with the other slices of bread and press down lightly. Cut off the crusts, then slice the sandwiches in half.

15. Enjoy!

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