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
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.
For medium-boiled eggs: After 7 minutes, remove 2 eggs and transfer to an ice bath. Once cool, peel and set aside.
For hard-boiled eggs: After 9 minutes, remove the remaining 3 eggs and transfer to an ice bath. Once cool, peel and set aside.
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.
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.
Wrap the sandwich tightly with plastic wrap and slice in half. Top with ikura before serving.
