1 hour ago, Duvel said:
Oh dear … that’s an ambitious target. Shokupan of course, crustless. The egg salad is tricky: there is an excess of yolk, plenty of kewpie and - from sources I trust - a drop of fish sauce (I know no one believes me, but the closest I’ve ever gotten was with fish sauce). Anyway, as much as I’d like to I am still those last 5% away from the iconic original (of which I had a looooooot) …
Nami, at Just One Cookbook, has a very detailed description and recipes for the egg salad and the bread on her site. I make the egg salad mixture just a bit differently, separating the white from the yolks, then finely chopping the whites and adding the desired amount to the yolks.
For the bread:
https://www.justonecookbook.com/japanese-milk-bread-shokupan/
For the tamago sando:
https://www.justonecookbook.com/japanese-egg-sandwich-tamago-sando/
