Many people who travel to Japan for the first time are pleasantly surprised by the quality of the bread products in a country where the food culture is, on the face of it, rice centred.
One of the bread products that the Japanese excel at is the humble sandwiche. One of the most popular sandwiches you can buy (no surprise perhaps) is Japanese egg mayo sando. Now, you may ask - what's so special about egg mayo sando? Well, in the case of Japan, it's the mayo that makes all the difference - mayo in Japan means Kewpie brand mayo. It's quite different to the regular mayo you''ll find in the UK or the US. For one thing, Kewpie mayo uses only egg yokes not the whole egg - that makes for a very smooth, creamy texture. The other ingredients are canola oil, rice vinegar and seasoning. What you get when you squeeze Kewpie mayo out of its bottle is a lovely yellow creamy mayo with a hint of sweet and sourness. It may not sound like much but it is quite addictive and makes all the difference when you use Kewpie to make an egg mayo.
so, if you're in the mood to try out this Japanese Egg Mayo Rolls sando recipe, you can check out the Youtube tutorial by clicking Japanese Egg Mayo Rolls sando or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
(PS: You can find lots of "sando" recipe on my site, just click Cakes, Sando and Desserts or Pasta, Doria and Savoury Sando for a look at what you can make.)
ingredients:
(makes 2 egg mayo rolls)
2 bread rolls
butter or spread
mustard
3 medium eggs
3 tbsp Kewpie brand mayonnaise
1/4 tsp salt and a little pepper
a little dried parsley for topping
how to:
first, bring a small saucepan of water to the boil. boil the eggs for 10 minutes
meanwhile, slice each bread rolls across the top creating. hinge at the bottom. take care not to cut all the way through the roll
gently open each roll. spread butter onto 1 side of each roll and spread the other side with mustard
when the eggs have boiled for 10 minutes, place them in cold water for 5 minutes to make them easier to peel. when the 5 minutes is up, peel off the shells. carefully break the egg white and remove the yolks
roughly chop the egg whites and then place both the yolks and chopped egg white in a mixing bowl. add the mayonnaise, salt and pepper to the eggs. mix together well
carefully spoon half of the egg mayo into each bread roll
top with a sprinkle of dried parsley. serve with a little salad on the side
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