Japanese Egg Salad Sandwich

Ingredients and Weight:

• Eggs (large): 8
• Mayonnaise: 1/2 cup (120 ml)
• Dijon mustard: 1 tablespoon (15 ml)
• Rice vinegar: 2 tablespoons (30 ml)
• Sugar: 1 teaspoon
• Green onions (finely sliced): 1/4 cup (60 ml)
• Panko breadcrumbs: 1/2 cup (120 ml)
• Vegetable oil: 1/4 cup (60 ml)
• Sesame seeds: 3 tablespoons (45 ml)
• Salt and pepper to taste
• Sandwich bread: 8 slices

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2/5 (Easy to Moderate)

Preparation Method Steps:

1. Hard-boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce heat to low and simmer for 12 minutes.
2. Cool the eggs: Transfer the eggs to a bowl filled with ice water and let them cool for 10 minutes.
3. Peel and mash the eggs: Peel the eggs and mash them with a fork or potato masher until roughly chopped.
4. Make the egg salad dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, rice vinegar, sugar, salt, and pepper.
5. Combine the egg salad: Add the green onions and mashed eggs to the dressing and mix until combined.
6. Form the patties: Divide the egg salad into 8 equal portions and form them into patties.
7. Coat the patties: Place the Panko breadcrumbs in a shallow dish and mix in the sesame seeds. Press the egg salad patties into the breadcrumb mixture to coat them.
8. Pan-fry the patties: Heat the vegetable oil in a large skillet over medium heat. Gently place the egg salad patties in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
9. Serve: Assemble the sandwiches by placing the fried egg salad patties on sandwich bread.

Nutritional Information

• Calories: 350 per sandwich
• Protein: 15 grams per sandwich
• Fat: 22 grams per sandwich
• Carbohydrates: 25 grams per sandwich

Dish Characteristics:

• Flavorful and creamy egg salad with a Japanese twist
• Crispy Panko breadcrumb coating
• Sesame seeds for added texture and flavor

User Comments:

• "This egg salad sandwich is so delicious! The egg salad is creamy and flavorful, and the Panko coating adds a nice crunch."
• "I love the Japanese flavors in this sandwich. The rice vinegar and sesame seeds give it a unique twist."
• "These sandwiches were a hit at my party. They're easy to make and everyone loved them."

Special Precautions and Tips:

• Use freshly laid eggs for the best flavor.
• Don't overcook the eggs when hard-boiling, as this will make them rubbery.
• If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
• Don't press the egg salad patties too hard into the breadcrumb coating, as this will make them difficult to flip.
• Serve the sandwiches immediately for the best flavor and texture.