I admit, I made this bread
https://www.reddit.com/r/JapaneseFood/comments/1qp6wb2/milk_bread/
only because I was craving this sandwich, which I tried for the first time in September a few months ago when I was in Japan (and here in Italy there are no 7-Elevens).
Maybe I'm wrong but I don't think I need to put a recipe for this since it's just mayo and boiled eggs mixed and put into the sandwich without the crust (I didn't waste anything though, I just ate them separately).
Maybe I can just share the homemade mayo recipe even if it was an experiment. I used just one egg yolk, sunflower seed oil (until it was thick), 1 tablespoon of wine vinegar, salt, lemon and lime juice. It tasted very good but it turned out way too much due to the amount of liquid that needed to be compensated for with a lot of oil to get it thick enough. Next time I'll just use 1 tablespoon total of liquid even if I want to use both vinegar and lemon and/or lime.
Usually, when I make mayonnaise, I mix it with salsa rubra (a type of ketchup) to make salsa rosa, so I don't add salt, but this time, since I wanted to use it alone, I did.
I know Japanese mayonnaise is very famous and also uses MSG as an ingredient, which I didn't use, but it's still not American-style mayonnaise because I don't use egg whites and I leave it much thicker.
by LiefLayer
AloJapan.com