- 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 are
lots 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 to
make 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, we
have to prove three times,
and I wanted to make shokupan,
which is Japanese bread.
It's like everyday bread.
By the way, this recipe
was developed by Sakko.
(laughter)
I have bread flour.
So first you're going
to mix sugar and salt
and mix very well.
Make a well, and then add
water, 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 kneading
against the board,
like stretching.
And you want to knead
until it doesn't sticky,
and it's kinda elastic ball.
I don't remember how many
shokupan 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 is
kinda shiny and elastic now.
So I have a running joke.
I have the editor person
put eyeball around here
and this is my Doughby.
And we are going to put this in the bowl
and put the plastic, and I'm
going 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'm
going 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 into
cold 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 super
fresh, 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 next
step, which is separating
egg yolk and egg whites.
I'm going to chop
everything 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 makes
everything taste better.
You cannot use any other mayonnaise.
And...
It's good, but I want to
make 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 want
to remove the gas in it,
so you have to punch it
and kinda release the gas.
(heavy metal music)
Yeah, release the gas, and you're going to
form it again, and we are
going 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 one
side, not in the center.
Put the plastic.
This is gonna be the last proof
before we bake in the
oven, 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 are
going to make the sandwich.
Right, so this is the
egg 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 so
proud 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 as
sweet as the konbini one.
I do like it.
I like how creamy it is, but I feel like
this one might be a
little bit more flavorful.
I'm sorry, I'm so sorry!
- My feeling is hurt.
- No, I'm so sorry!
But I feel like it's
because 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 their
own egg salad sandwich,
so when you visit Japan, go
to any convenience store,
pick one and pick your favorite.
(upbeat, jazzy music)
(camera shutter sound)
