01:28.0
The red or the yolk.
01:32.0
This is yellow, right?
01:33.0
The yellow and the white.
01:38.0
So I have separated that earlier after boiling it.
01:41.0
So now, I will make the yolk part first.
01:46.0
It's just as simple as this.
01:48.0
I will put my egg yolks into a bowl.
01:55.0
Even my mayonnaise is on refrigerator.
01:57.0
And then into this, I'm going to put around half a cup of mayo.
02:02.0
You're a bit careful when putting mayonnaise because you don't want your filling to be very runny.
02:11.0
So there and then, I'm just going to use a potato masher.
02:17.0
I just don't know if in Japan, they also use potato masher.
02:22.0
But don't use food processor anymore.
02:26.0
It's hard to wash that.
02:28.0
This potato masher is vongacious.
02:31.0
You will see it later what I mean.
02:34.0
A little bit of mayonnaise.
02:36.0
The mixture has to be thick like a mashed potato.
02:41.0
And then, I just put a tablespoon of cream.
02:46.0
Just a bit of cream.
02:52.0
A little bit of white sugar.
02:55.0
This one is really very consistent.
03:09.0
I won't mention the name of convenience stores anymore.
03:12.0
But from the 3 that I ate in Japan, it's really delicious.
03:18.0
And then shoutout to Dear Tita Baby.
03:21.0
So Tita Baby is like a commissary of a convenience store.
03:27.5
She is the head of a production line.
03:30.0
And she is really telling a story.
03:32.0
The secret is the passion that they pour on making these products.
03:39.0
It really needs to be all even and the consistency won't change.
03:45.0
Very Japanese, right?
03:47.0
So that's what we are gonna try to imitate today.
03:50.5
So this one, it's already like a mashed potato.
03:54.5
I'm going to season this with a bit of salt.
04:00.5
And then, using the same potato masher.
04:08.5
This is our chop-chop.
04:13.5
You don't need to chop it with a knife anymore
04:17.5
because when you use your potato masher.
04:23.5
You will chop it coarsely.
04:25.5
This one is for filling.
04:27.5
But for me, one of the things that I use for this is
04:31.5
I make it as sides for my Japanese Fried Chicken.
04:41.5
So there, it's just as simple as that.
04:43.5
Isn't it amazing?
04:49.5
And then, you remove your potato masher already.
04:55.5
You fold it already.
04:56.5
If the mayonnaise is still not enough, it's too thick.
04:58.5
You may add more.
05:02.5
It's easier to add more than less.
05:05.5
And there are things that when you put it already,
05:09.5
you can't just remove it easily.
05:12.5
That's why you have to be extra careful.
05:16.5
Not just on your Japanese Egg Sandwich but also in life.
05:24.5
You mix it already like that.
05:27.5
I will add a bit more of Japanese Mayonnaise.
05:32.5
Do you really need Japanese Mayonnaise?
05:35.5
Well, you know me.
05:39.5
You just use what you have there but the taste is really different
05:44.5
when it's Japanese Style Mayonnaise.
05:49.5
I'm going to taste it.
05:58.5
It's just simple ingredients, right?
06:01.5
There are more things that I have said.
06:09.5
It has to be thick like this.
06:11.5
And then, let's fill it already.
06:15.5
I have here my Tasty Bread.
06:19.5
So now, we're ready to assemble this.
06:22.5
I have here American Bread or Tasty Bread.
06:26.5
I'm spreading butter on the inside side.
06:30.5
Of course, if you can get the Japanese Milk Bread.
06:34.5
Oh my! That's more fancy.
06:36.5
That's what you buy.
06:38.5
It's just that I didn't run to the Japanese Bakery.
06:43.5
I'm already at the mall yesterday.
06:45.5
Sometimes, we forget things, right?
06:47.5
But it only shows that you can really use even just the ordinary bread.
06:55.5
So there, I'm putting butter.
06:57.5
The main reason is that when you put it on the refrigerator, the butter will set.
07:02.5
So this forms a protective layer so that your bread won't be soggy.
07:08.5
Because of course, your egg sandwich has moisture, right?
07:13.5
What will happen is that the bread will absorb it, it won't be delicious to eat anymore.
07:18.5
So you make the butter hard.
07:20.5
This is standard on cold kitchen applications.
07:26.5
You need all of the bread, all of the sandwich when it's on cold kitchen.
07:33.5
It can't be that the butter won't be absorbed.
07:36.5
What I remember during my days, my God!
07:39.5
We are so bad on making it hard.
07:42.5
Because all of it, it can't be that there's none on one side because the sandwich will really be soggy.
07:53.5
So make it hard, don't make it too thick because it will be disgusting even I am fond of butter.
08:03.5
And then, you put your Japanese Egg Sandwich filling.
08:11.5
It's a lot, right?
08:12.5
Because it's really thick.
08:14.5
They are the ones who put that filling.
08:17.5
Because this one, it's already their lunch.
08:26.5
And then you just press it a bit.
08:31.5
Press it like that.
08:35.5
And then you put the breadcrumbs.
08:39.5
Give it a light press.
08:51.5
So for me, this one is already okay.
08:53.5
I will put this on top, I will wrap it already.
08:56.5
But the Japanese style, even the English style on the afternoon tea, they remove the sides.
09:05.5
It's a bit painful on the heart because of course, it's a waste.
09:09.5
There it is, right? Like that.
09:13.5
And every time you remove it, you will wipe the knife.
09:21.5
It really needs to be wiped.
09:35.5
This one, my God.
09:38.5
This can still be eaten.
09:45.5
Isn't it amazing?
09:58.5
When my mom sees these Ritasong, I will get mad.
10:03.5
So I will fix that.
10:05.5
Hey! This is eaten, excuse me.
10:08.5
This is not thrown away.
10:10.5
It just depends on the hotels, on the food business.
10:16.5
It's tight, that's why it needs to be thrown away.
10:19.5
But on the house, you let your child eat this.
10:22.5
This one is for you.
10:26.5
And then this one, you can cut this.
10:28.5
You can just do this or you can cut it in the middle.
10:36.5
We are really showing the feeling of being very bongacious.
10:46.5
On Japan, they really have a plastic container that fits the sandwich perfectly.
10:53.5
What they do is, this one.
10:56.5
They put it like this.
10:59.5
They put it like that.
11:02.5
It's super bongacious, right?
11:09.5
Just a tip, okay?
11:11.5
This has to stay cool.
11:14.5
It can't be heated because it's prone to spills.
11:18.0
So if you are gonna feed this to your child, I would suggest this.
11:23.5
You wrap it on a plastic container such as this.
11:32.5
Just for the night.
11:34.5
So I will show it to you, okay?
11:36.5
So just for the night.
11:39.5
You wrap it already.
11:45.5
Then you put it on the chiller so that when your child eats it in school, it would be cold.
11:52.5
And on recess, he would eat it already.
11:55.5
When it's time for lunch, it's just on the cooler so that it won't really get hot.
12:00.5
The shelf life is a bit short.
12:02.5
In Japan, the one that will be delivered in the morning on the chiller, it's already on sale at night.
12:08.0
That's what I'm buying that is on sale, I'm just kidding.
12:10.5
So let's taste this.
12:13.5
Okay now, our favorite part.
12:15.5
Let's taste our Tamago Sando.
12:19.5
So I will just eat half of it.
12:26.5
Because I'm a jetta galore.
12:28.5
Look how nice, how chunky.
12:32.5
The smell is so fresh.
12:45.5
I love the flavor, very Japanese.
12:48.0
There are no pretensions.
12:49.5
Just the egg, good mayonnaise, a little bit of sweetness.
12:54.5
You can put some spring onions if you want.
12:57.5
You can experiment, you may put some Togarashi.
13:03.5
Ham, you put it like that.
13:05.5
But for me, this reminds me of the beautiful convenience stores in Japan
13:14.5
and if I won't be able to go back anytime soon, I will make this.
13:21.5
It's super duper good.
13:23.0
So make it already, let your child eat it.
13:26.5
But remember my tip, keep it chilled or put it on the cooler for recess.
13:32.5
If they will eat lunch, just put it on the cooler.
13:35.5
Just for the night, wrap it already, chill it.
13:39.5
And I'm going to see you all soon.
