About the Recipe
I think I've mentioned before that many visitors to Japan are pleasantly surprised by the quality of the bread products sold there. The Japanese Egg Mayo Roll is no exception. It's the Japanese mayo which makes the difference. Other egg mayo rolls really do pale in comparison!
Ingredients
2 bread rolls
some butter or spread
some mustard
3 medium eggs
3 tbsp Kewpie mayonnaise
1/4 tsp salt and a little pepper
a little chopped parsley for topping (optional)
Preparation
first, immerse the eggs in boiling water for 10 minutes
while the eggs are boiling, slice the bread rolls from top to down but not all the way through, so that you create a hinge to open and close the roll
butter (or spread) one inner side of the rolls. spread the mustard on the other side
when the 10 minutes are up, remove the eggs form the boiling water egg and quickly place them in cold water. leave for 5 minutes. (this will make the shells easier to remove.)
peel the eggs. gently break the egg white open with your fingers and removed the solid yolk. place the yolks in a bowl
roughly chop the egg whites and add to the bowl along with the egg yolks
add the Kewpie mayo, salt and pepper to the eggs in the bowl. mix everything together well into. stiff filling for the rolls
gently spoon half of the egg mayo filling into each bread rolls
top with some of the chopped parsley. serve with a little side salad