Adventures at 7 eleven

In the UK, the convenience store chain 7 Eleven opened its doors in 1985 and operated there until 1997. I have fond memories of popping out late at night to the 7 Eleven to get chocolate, crisps and snacks.On offer at 7 Eleven were grab and go bites, a range of beverages, and if I remember correctly both hot and cold, plus fags and mags. You could even purchase arotisserie chicken, which made simple supper sorted.

In Japan however the 7 Eleven has more notoriety for one particular item, an egg salad sandwich, which has now acquired such a reputation worldwide that the sandwich is now labelled the 7 eleven egg sandwich.Having had its praises sung to me, my intense desire for the famous Japanese 7-Eleven ( The Japanese version of the famous convenience store),egg salad sandwich inspired me to recreate it at home.
After a lifetime of being subjected to them in school lunches, and afterwards in boardroom style lunches, I never believed something as simple as an egg sandwich could be so perfect.I managed to get it right first time, it was so delicious it was akin to being in the middle of a waking dream, knowing immediately this would become part of my sandwich lunch repertoire. I consulted several versions of recipes online and decided on which one I would go with. This sandwich, made with a creamy, yolk-heavy salad, whipped up and served alongside a few spare chunks of whites, relies also on being made with fluffy, soft and spongy milk bread,  like Wonder Loaf or Mighty White but with more spring.Kewpie mayonnaise is key to this recipe and never one to be defeated I decide to make my own.
Kewpie mayonnaise is Japan’s favorite mayonnaise and salad dressing brand. Invented in 1924, it’s pretty much ubiquitous in every Japanese kitchen. It’s rich, yet light, and incredibly delicious. Kewpie mayonnaise is so beloved in Japan that they even have specialty Kewpie mayo cafes to celebrate all things Kewpie. There’s even a Kewpie mayo terrace slash museum where you can learn all about Kewpie, get samples, and make your own! Mayonnaise is an emulsion of oil, egg, and an acid. Regular mayonnaise uses whole eggs and white vinegar whereas Kewpie uses only egg yolks and rice or apple cider vinegar. The result is an extra rich and thick texture with a bit more sweetness and tang. If you don’t like mayo give Kewpie a try, it will surprise you how different they taste. Kewpie mayonnaise is tangier, sweeter, thicker, and creamier than regular mayonnaise. It has a huge amount of umami.The first thing I noticed was the recipe called for Dashi.Dashi is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. Dashi is also mixed into the flour base of some grilled foods like the iconic okonomiyaki pancake.Dashi is made with kombucha (seaweed) and bonito flakes (dried tuna), neither of which were readily availçable to me.Thinking on my feet i made the broth with a combination of home made fish stock and dried shiitake mushrooms.The taste was not dissimilar to true Japanese dashi.
  • Home made kewpie
  • 2 tablespoons plus 1 teaspoon cider vinegar
  • 2 tablespoons dashi, homemade or instant (optional)
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 3/4 cup sunflower oil
  • 1/2 teaspoon sugar
  • 1 teaspoon natural sea salt 
  • In a small saucepan over high heat, bring the cider vinegar and dashi, if using, to a simmer (if you aren't using dashi, just simmer the vinegar). Cook, adjusting the heat to keep it simmering, not boiling, for 3 to 5 minutes, until reduced to about 1 tablespoon.
    Transfer the vinegar-dashi concentrate to a small bowl. Form a cushion with a damp dish towel to rest your bowl on—this will keep it stable. Add the egg yolk and mustard and whisk to combine. Whisking constantly, very gradually drip in the oil down the side of the bowl into the yolk mixture. The mixture should emulsify and thicken. You can drizzle a bit more quickly once the mixture is very thick.
    When all the oil has been incorporated, mix in the sugar and salt. You can add a little dashi or water to thin the mayonnaise so it will easily flow from a squeeze bottle but still hold its shape. It will thicken slightly once refrigerated. Transfer the mayo to a squeeze bottle. Refrigerate and use within 1 week.
    If at any point the mixture breaks and separates instead of getting thick and creamy, don’t despair. Put a fresh egg yolk in a bowl and slowly whisk the broken mixture into it, as if it were the oil.
  • Home made Seven eleven( egg salad) sandwich

    5 large eggs

  • ¼ cup Kewpie mayonnaise

  • ½ teaspoon natural sea salt, plus more to taste

  • ½ teaspoon granulated sugar

  •  teaspoon black pepper

  • 2 teaspoons heavy cream

  • 1 tablespoon unsalted butter, softened

  • 2 (1 1/2-ounce) Japanese milk bread slices (1/2 inch thick)

    Bring a medium saucepan of water to a boil over medium-high. Using a slotted spoon, carefully lower eggs into boiling water; cook 11 minutes. Remove eggs using a slotted spoon, or carefully drain into a sink. Plunge eggs into a bowl filled with ice water, and let stand until cool, about 15 minutes. Drain well. Carefully peel eggs.
    Using your hands, split eggs open; separate yolks and whites. Place yolks in a medium bowl, and mash using the back of a fork until broken down and a few chunks remain; set aside. Finely chop egg whites; place in a small bowl, and set aside.
    Add mayonnaise, salt, sugar, and pepper to mashed yolks in bowl; gently stir until mixture is combined and some chunks remain. (Mixture should not be either too chunky or a paste.)
    Add half of the chopped egg whites to yolk mixture in medium bowl; reserve remaining egg whites for another use. Gently fold whites into yolk mixture until just coated. Chill 1 hour.
    Stir cream into chilled egg mixture; season with additional salt to taste. Set aside. Spread butter evenly over one side of each bread slice. Top 1 slice, butter side up, with egg salad. Cover with remaining slice, butter side down. Trim off and discard crust; cut sandwich in half diagonally so you have 2 triangles. Serve.


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