- Hi guys, it's Rie, I'm a Tasty producer.
Right now I'm in Japan,and one thing you might
notice in Japan is there arelots of convenience stores,
and surprisingly food is so good.
And one of the most popular items is...
Egg salad sandwich.
Today I'm going to try tomake egg salad sandwich
better than 7-Eleven one.
All right, let's get started.
So I'm going to start with making bread
because it takes time, wehave to prove three times,
and I wanted to make shokupan,which is Japanese bread.
It's like everyday bread.
By the way, this recipewas developed by Sakko.
(laughter)
I have bread flour.
So first you're goingto mix sugar and salt
and mix very well.
Make a well, and then addwater, milk, and yeast.
And you're gonna just mix it.
So once it becomes in a messy ball,
you're going to start kneading.
So you're kind of kneadingagainst the board,
like stretching.
And you want to kneaduntil it doesn't sticky,
and it's kinda elastic ball.
I don't remember how manyshokupan I ate in my life.
It's almost like every day.
So dough is nice and bouncy.
So I'm going to incorporate butter.
You hear?
ASMR.
(sticky sounds)
Okay, so I think we are done.
The indicator is the dough iskinda shiny and elastic now.
So I have a running joke.
I have the editor personput eyeball around here
and this is my Doughby.
And we are going to put this in the bowl
and put the plastic, and I'mgoing to proof it over there.
While we are waiting,the dough is proofing.
We are going to make hot boiled egg.
So water is boiling, so I'mgoing to drop egg slowly
so it doesn't break.
Very gentle.
For 12 minutes.
I feel like egg sandwich is a very staple
sandwich in Japan, so I remember having
egg salad sandwich for my lunch.
So right after you boil the egg,
you want to drop intocold water or ice water.
So you can, do you say the de-shell?
(laughter)
Peel the egg, okay.
So you can peel the egg.
Also if the egg is superfresh, it's difficult to peel.
Ho ho ho, it's very satisfying.
Isn't it? (laughs)
Look, so smooth.
Eggby.
So my eggs are peeled.
I'm going to go nextstep, which is separating
egg yolk and egg whites.
I'm going to chopeverything and I will decide
how much I wanna incorporate.
I feel like this makes one half sandwich.
But it's five eggs! (laughs)
That scares me.
So now you're going to mix ingredients.
Sugar, salt.
So this is very crucial secret ingredient,
it's Japanese Kewpie mayonnaise.
Kewpie mayonnaise makeseverything taste better.
You cannot use any other mayonnaise.
And...
It's good, but I want tomake it as close as it gets.
Texture is very similar.
I think we are there.
For this video, I think we only need
half amount of egg whites.
It's yolk for the egg salad.
So I'm going to cover with plastic
and put it in the refrigerator.
One hour later.
My baby.
Look at this, so fluffy.
So it's proofed, and I wantto remove the gas in it,
so you have to punch itand kinda release the gas.
(heavy metal music)
Yeah, release the gas, and you're going to
form it again, and we aregoing to do second proof.
Close the seam on the bottom.
You are going to cover with wet towel,
and wait for 20 minutes.
Now, I'm going to shape this dough.
Ha ha!
Do you hear the sound?
It's almost like squeaking.
(squeaking sounds)
(laughter)
In pain, but it's like a growing pain.
(squeaks)
(laughter)
All right, so you want to fold it
and you're going to roll it up,
and we have a shokupan mold,which is like square mold.
It's already oiled.
And before you put it in a mold,
you can to close the seam.
And you're going to put this in,
so you kinda put oneside, not in the center.
Put the plastic.
This is gonna be the last proof
before we bake in theoven, which is one hour.
Great, so this is ready.
And you want to drop this so you kinda
kill the little bubble.
You kinda wanna give a little shock.
And then open the lid.
Oh my god!
It looks great.
Cool it down.
I'm gonna cut this and we aregoing to make the sandwich.
Right, so this is theegg salad I made earlier.
I think it's a little too much mayonnaise,
so I wanna add a little bit cream.
More than anything, I'm soproud of me making shokupan.
Ho ho!
Let's see how it tastes.
So today I made from scratch,and give me honest opinion.
- Okay, here we go.
The bread is exactly the same.
- Yay!
- I can see no difference in the bread.
- Mm!
- It's very creamy.
- Mm-hmm.
- I feel it's not assweet as the konbini one.
I do like it.
I like how creamy it is, but I feel like
this one might be alittle bit more flavorful.
I'm sorry, I'm so sorry!
- My feeling is hurt.
- No, I'm so sorry!
But I feel like it'sbecause it's much sweeter.
- Sweeter.
- It has a stronger taste to it.
- Yes!(laughter)
Most likely you don't have access
to buy 7-Eleven egg salad sandwich,
so this is how you can make it at home.
This one is relatively easy.
It's very cheap to make.
I encourage you to make it at home,
'cause it's delicious too.
If you visit Japan, you can find a lot of
different convenience store, and each
convenience store has theirown egg salad sandwich,
so when you visit Japan, goto any convenience store,
pick one and pick your favorite.
(upbeat, jazzy music)
(camera shutter sound)
Check out our Homemade Vs. 7-Eleven Japanese Egg Salad Sandwich Here's the recipe for our homemade Japanese Egg Salad Sandwich: Egg Salad Sandwich Servings: 2 This Japanese-style egg salad sandwich is comforting and delicious, especially on the soft, slightly sweet homemade shokupan. The recipe is double what is shown in the video and uses a standard shokupan mold, which can be purchased online and kitchen specialty stores. Shokupan 3 cups (500 grams) bread flour, plus more for dusting 2 tablespoons (24 grams) sugar 1 teaspoon (6 grams) kosher salt 1 cup (270 milliliters) water ½ cup (100 milliliters) milk 1½ teaspoons (6 grams) instant yeast ¼ cup (50 grams) unsalted butter, room temperature Nonstick cooking spray, for greasing Egg Salad 5 large eggs 3 tablespoons mayonnaise, preferably Kewpie 1 teaspoon sugar 1 tablespoon heavy cream ½ teaspoon kosher salt 2 tablespoons unsalted butter, softened Special Equipment Large shokupan mold Preparation 1. Make the shokupan: Add the bread flour, sugar and salt to a large bowl. Mix well. 2. Make a well in the center of the dry ingredients and add the water, milk, and yeast. Mix with a bowl scraper until a dough forms. 3. Turn out the dough onto a lightly floured surface and knead until smooth and shiny, 5-10 minutes. 4. Flatten the dough a bit, then add the butter to the center and wrap the dough around it. Continue kneading the dough until the butter is well-incorporated, about 10 minutes. Shape the dough into a ball, transfer to a medium bowl, and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour. 5. Turn the proofed dough onto a lightly floured surface. Punch down the dough. Shape the dough into a ball and put it in a bowl. Cover with a damp towel and rest it for 20 minutes. 6. Turn the dough out onto a lightly floured surface. Cut in half. Roll one half into an oval shape about 12 inches (30 centimeters) long and 6 inches (15 centimeters) wide. Fold in around 1 inch on both sides of the dough. Roll the dough into a log. Pinch to close the seam. Repeat with the other half. 7. Grease a 4 x 8-inch shokupan mold with nonstick spray. Place the dough pieces side by side in the pan, seam-side down. Cover with plastic wrap and proof in a warm, draft-free place for 1 hour, or until doubled in volume. 8. Preheat the oven at 425°F (220°C). 9. Close the lid of the mold and transfer to the oven. Reduce the oven temperature to 400°F (200°C) and bake the bread for 40 minutes, until golden brown. 10. Remove the pan from the oven, and carefully drop the pan on a flat surface 1-2 times to help release excess air from the bread. Remove the bread from the pan and let cool completely on a wire rack. 11. Make the egg salad: Bring a medium pot of water to a boil over medium heat. Prepare an ice bath in a medium bowl and set nearby. Add the eggs to the boiling water and cook for 12 minutes, then transfer to the ice bath to cool. 12. Once cool enough to handle, peel the eggs. Separate the yolks and whites and add the yolks to a medium bowl. Chop the whites. 13. Mash the egg yolks with a fork, then add the mayonnaise, cream, sugar, and salt, and mix until smooth. Add 2 tablespoons of chopped egg white and mix to incorporate. 14. Make the sandwiches. Slice 4 ½-inch thick slices of bread. Reserve the rest for another use. Spread 1 tablespoon softened butter over 2 slices of bread. Spread half of the egg salad over each buttered slice. Top with the other slices of bread and press down lightly. Cut off the crusts, then slice the sandwiches in half. 15. Enjoy! Subscribe to Tasty: https://bzfd.it/2ri82Z1 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Like us on Facebook: http://www.facebook.com/buzzfeedtasty Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/ Follow us on Twitter: https://www.twitter.com/tasty Check out our website: https://www.tasty.co/ Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7 Shop the Tasty Merch line: https://amzn.to/2GJ2xvv Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty Credits: https://www.buzzfeed.com/bfmp/videos/81960 MUSIC Licensed via Audio Network Magic Moments Licensed via Warner Chappell Production Music Inc. Take You Anywhere_NoVox Licensed via Warner Chappell Production Music Inc. Kitsch Luxury_Full Licensed via Warner Chappell Production Music Inc. Cocktail Party_Full Licensed via Warner Chappell Production Music Inc. Kittens And Kitsch_Full Licensed via Warner Chappell Production Music Inc. Frou Frou_Full Licensed via Warner Chappell Production Music Inc. https://www.youtube.com/c/buzzfeedtasty