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Egg Salad on Shokupan (Japanese Milk Bread)
2 hours 20 mins Prep Time
54 mins Cook Time
Nothing quite compares to an egg salad sandwich purchased from a Japanese convenient store. My time spent in Japan consisted of one too many lunch stops at the nearest Lawson -- I unapologetically admit. This is because, practically, no matter where your purchase one, Japanese sandos are just that good. My favourite being the egg salad sandwich, with chunks of egg suspended in creamy Kewpie mayo, a jammy soft boiled egg and slathered onto homemade shokupan or Japanese milk bread. If you are weary of attempting to make your own bread, just do it! It is easy enough and the results are worth your efforts.
A quick note on the roux, there are different approaches to making shokupan, but this recipe calls for the tangzhong method, which is simply creating a slurry of liquid (water, milk or a mixture of both) and flour that results in a fluffier loaf of bread.
Directions
Tangzhong Roux
1 Steps
Step 1
In a small pot, whisk flour and milk together until smooth. Over medium-low heat, bring roux to a simmer, stirring frequently until thickened (about 10 minutes). The roux is ready when whisk marks are left on the bottom of the pot. Pour into a measuring cup or small bowl and let cool to room temperature.
Shokupan (Japanese Milk Bread)
11 Steps
Step 1
In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, sugar and salt and mix on low until just combined.
Step 2
Add starter, egg and milk to the bowl of the stand mixer and mix on low for 5 minutes.
Step 3
Add softened butter to mixture and continue to knead on low speed for an additional 10 minutes. The dough should be smooth and spring back slightly when pressed into.
Step 4
Grease a medium-sized bowl with butter, place dough in bowl (shaping gently into a ball) and cover with a dry kitchen towel and let rise in a warm place until doubled in size (60 minutes). Resting the dough in a turned off oven with the pilot light on works well.
Step 5
After 60 minutes, punch down dough and place onto a work surface. Using a bench scraper, cut dough in half (lightly forming each half into a round ball) and cover again (let rise for 15 minutes).
Step 6
Preheat your oven to 350°F (placing wire rack on the bottom shelf) and grease a 9" x 5" inch loaf pan.
Step 7
After the dough has risen for 15 minutes, turn out onto a clean work surface. With a floured rolling pin, roll one dough ball out into an oval measuring roughly 12 inches long and 6 inches wide. Fold the top of the oval down and the bottom of the oval up (roughly 3 inches in for both top and bottom). You should now have something that resembles a square.
Step 8
Starting from the right side of the square, roll the dough into a cylinder. Place the round into the buttered loaf pan (off to one side of the pan), smoothing the top with your hands. Seam side should be down and crosswise.
Step 9
Repeat with other dough ball and place on opposite side of the loaf pan.
Step 10
Cover again with a kitchen towel and let rest for 40 minutes. The dough should have risen above the edge of the pan and the cylinders should be meeting in the centre. Brush with whole milk and bake in the oven on the bottom rack for 40 minutes (until golden brown).
Step 11
Let rest in pan for 10 minutes and then remove to wire rack and let cool for an additional hour.
Egg Salad
6 Steps
Step 1
Bring a large pot of water to a rolling boil, lower heat and gently lower eggs into water with a slotted spoon. Bring back to a boil, lower heat to a simmer and set a timer for 8 minutes. Prepare an ice bath by filling a large bowl with cold water and ice next to your stove.
Step 2
Meanwhile, in a medium-sized bowl, whisk mayo, vinegar, Dijon and scallion together. Season with kosher salt.
Step 3
Remove 3 eggs from the pot after the 8 minute mark into the ice bath (these will be your soft boiled eggs). Set another timer for an additional 6 minutes. Remove soft boiled eggs from ice bath and set aside. Place remaining 9 eggs into ice bath (may need to replenish ice) and let cool.
Step 4
Peel all eggs and slice soft boiled eggs in half lengthwise. Sprinkle with Maldon salt and set aside.
Step 5
Roughly chop hard boiled eggs (really depending on how fine you prefer the pieces) and place into bowl with salad dressing. Fold eggs pieces into mixture with a rubber spatula. Again taste for seasoning.
Step 6
Slice milk bread into 1/2"-inch thick slices, spread Kewpie mayo on both slices. Place half of a soft boiled egg face down on one slice of the bread. Cover soft boiled egg with egg salad, place second slice of bread on top. Cut off crusts and cut sandwich in half (lengthwise of the soft boiled egg). Enjoy!
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