Yuzu Egg Mentaiko Sando

dishes

A rich and savory Japanese egg sandwich with yuzu brightness, mentaiko depth, and a touch of luxury from ikura on top.

By @emlyang

see recipe below Step by step video

Top-down view of yuzu egg mentaiko sando halved on a wooden plate, topped with ikura and chives beside a bowl of salmon roe on a dark stone ledge

Ingredients

4 slices shokupan (Japanese milk bread)
2 teaspoon YUZU SUPER JUICE
5 large eggs
2 teaspoon mentaiko
2 tablespoon kewpie mayo
4 teaspoon ikura
1 teaspoon salt, 1/4 teaspoon sugar

Instructions

Step 1

Fill a medium pot with water and bring to a boil on medium-high heat. Carefully place 5 eggs into the pot so that they are fully covered with water.

Step 2

For medium-boiled eggs: After 7 minutes, remove 2 eggs and transfer to an ice bath. Once cool, peel and set aside.

Step 3

For hard-boiled eggs: After 9 minutes, remove the remaining 3 eggs and transfer to an ice bath. Once cool, peel and set aside.

Step 4

In a bowl, mash the 3 hard-boiled eggs with a fork. Add sugar, salt, kewpie mayo, yuzu juice, and mentaiko. Mix until smooth and creamy, then chill in the fridge for 10 minutes.

Step 5

Slice the crusts off the shokupan. Spread a layer of egg filling on one slice. Place a medium-boiled egg in the center and cover it with more filling. Top with another slice of bread.

Step 6

Wrap the sandwich tightly with plastic wrap and slice in half. Top with ikura before serving.

In this recipe