Konbini-Style Egg Salad Sando

For the boiled eggs

1. Bring 1 inch of water to a boil in a small pot over medium-high heat.

2. Gently lower the eggs into the boiling water.

3. Cover the pot and boil the eggs.

   Then 10 min of waiting

4. Transfer the eggs immediately to an ice bath to stop the cooking.

5. Crack and peel the eggs under cold running water, starting from the wider base where the air pocket sits.

For the egg salad dressing & assembly

6. Set aside 1 whole boiled egg and 1 egg white half.

7. Place the remaining 1 whole egg and 2 egg yolks into a fine-mesh strainer set over a bowl.

8. Press the eggs through the mesh using a spatula into the bowl to create a fine, airy crumb.

9. Finely chop the reserved egg white half and add it to the bowl.

10. Add the mayonnaise, Dijon mustard, salt-MSG mix, and sugar to the bowl.

11. Gently fold the ingredients together using a spatula until creamy, then taste and adjust the seasoning if needed.

12. Slice the reserved whole egg in half lengthwise.

13. Lay out the 2 slices of shokupan on a board.

14. Spread half of the egg salad mixture onto one slice of bread, staying slightly clear of the edges.

15. Place the two egg halves in the center of the salad layer.

16. Top with the remaining egg salad and place the second slice of bread on top.

17. Press down gently, then trim off the crusts around all four edges using a sharp knife.

18. Cut the sandwich diagonally in half to serve.

19. Using Kewpie mayo gives the filling a richer, more authentic Japanese flavor compared to standard mayonnaise.

20. Pushing the cooked yolks and egg through a strainer aerates the filling for a light, pillowy texture that matches store-bought sandos.