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Creamy Japanese Egg Salad Sandwich on Homemade Milk Bread

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A creamy, airy Japanese-style egg salad sandwich made with soft, slightly sweet homemade milk bread. Perfect for a comforting lunch or snack with a delicate balance of sweet and savory flavors.

Ingredients

  • Bread flour – 250g (2 cups)
  • Instant yeast – 2 tsp
  • Granulated sugar – 40g (3 tbsp)
  • Salt – 1 tsp
  • Whole milk, warm – 160ml (2/3 cup)
  • Unsalted butter, softened – 40g (3 tbsp)
  • Egg (for dough) – 1 large, room temperature
  • Large eggs (for salad) – 4, hard-boiled and peeled
  • Kewpie mayonnaise – 3 tbsp
  • Japanese rice vinegar – 1 tsp
  • Salt – 1/4 tsp
  • Freshly ground black pepper – to taste
  • Optional: sugar – 1/8 tsp
  • Optional for assembly: butter, lightly spread on bread

Instructions

  1. Make the Milk Bread Dough: In a large bowl, combine bread flour, instant yeast, sugar, and salt. Warm milk to about 100°F (38°C). Add warm milk, egg, and softened butter to dry ingredients. Stir until a rough dough forms. (Estimated time: 10 minutes)
  2. Knead the Dough: Knead dough with a stand mixer dough hook for 8 minutes or by hand on a lightly floured surface for about 10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky. If too sticky, sprinkle a little flour.
  3. First Proof: Shape dough into a ball and place in a lightly greased bowl. Cover with damp cloth or plastic wrap. Let rise in a warm place for 1 to 1.5 hours until doubled in size.
  4. Shape the Loaf: Punch down dough gently to release air. Divide into three equal portions. Roll each into an oval, fold sides in, then roll tightly like a jelly roll. Place rolls side-by-side in greased loaf pan.
  5. Second Proof: Cover loaf pan and let dough rise for 45 minutes to 1 hour until dough rises about 1 inch above pan edge.
  6. Bake: Preheat oven to 350°F (180°C). Bake loaf for 25-30 minutes until golden brown and hollow sounding when tapped. Tent with foil if crust browns too quickly.
  7. Cool: Remove bread from pan and transfer to cooling rack. Cool completely before slicing to avoid squishing the crumb. (Estimated time: 1 hour)
  8. Prepare Egg Salad: Mash hard-boiled eggs in a bowl until mostly smooth but slightly chunky. Add Kewpie mayo, rice vinegar, salt, pepper, and optional sugar. Mix until creamy and well combined. For extra fluffiness, whip briefly with a hand mixer.
  9. Assemble Sandwich: Slice milk bread into 1-inch thick slices. Optionally lightly butter slices. Spread generous amount of egg salad on one slice and top with another slice.
  10. Serve: Cut sandwiches in halves or quarters and serve immediately. Best fresh but still delicious the next day.

Notes

Use bread flour for fluffier bread. Warm milk to about 100°F for best dough texture. Do not over-knead or over-flour dough. Let bread cool completely before slicing to avoid squashing. Use Kewpie mayo for authentic flavor; if unavailable, add rice vinegar and sugar to regular mayo. Whipping egg salad with a hand mixer creates extra fluffiness. Store sandwiches wrapped tightly and chilled to prevent sogginess. Variations include adding avocado, herbs, or spicy chili oil.

Nutrition

Keywords: Japanese egg salad sandwich, milk bread, creamy egg salad, homemade sandwich, konbini style, easy lunch, soft bread, Kewpie mayo

Find it online: https://perkypan.com/creamy-japanese-egg-salad-sandwich-recipe-on-homemade-milk-bread-easy-and-perfect/