What other type of bread can I use that's similar to Japanese milk bread?

Challah bread or or supermarket white bread. Between the two I would recommend challah bread first because it's fluffier and thicker. But supermarket white bread also works - you just won't get the thicker slices.

I like the bread crust. Do I really have to remove it?

No, obviously you can make this sandwich however you like! But if you want the traditional Japanese way, the crust must be removed.

Are medium boiled eggs completely out of the question for this recipe?

I don't recommend using medium boiled eggs if you are planning to mash them into an egg salad. This will make the texture very runny. Medium boiled eggs can be used if they are sliced in half and added to the sandwiches that way (with the mayonnaise and other ingredients spread onto the bread slices).

Japanese Egg Sandwich (Tamago Sando)

Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe; Butter; 4 hard boiled eggs, peeled; 5 tablespoons kewpie mayonnaise – if you cannot find kewpie mayo you can make it from scratch using this recipe; ½ teaspoon kosher salt (use a little less for table salt, since the grains are smaller); ½ teaspoon yellow mustard; Ground black pepper

Description

Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan.

Ingredients

Scale

4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe
Butter
4 hard boiled eggs, peeled
5 tablespoons kewpie mayonnaise – if you cannot find kewpie mayo you can make it from scratch using this recipe
1/2 teaspoon kosher salt (use a little less for table salt, since the grains are smaller)
1/2 teaspoon yellow mustard
Ground black pepper

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Instructions

Mash the eggs: Put the hard boiled eggs in a bowl and mash with a fork.
Add the seasonings: Add the mayonnaise, mustard, salt and pepper, and stir. Continue mashing until the bits of egg are all about the same size (the smaller the better).
Make the sandwich: Butter each slice of bread and spread the egg salad on two slices.
Serve: Top with the other slice and cut the sandwich in half.

Notes

Storing egg salad: Put the egg salad in an airtight storage container and refrigerate for up to 5 days.

Nutrition

Serving Size: 1 sandwich
Calories: 596
Sugar: 4.6g
Sodium: 951.9mg
Fat: 44.2g
Saturated Fat: 11.3g
Unsaturated Fat: 18g
Trans Fat: 0.1g
Carbohydrates: 30.1g
Fiber: 1.6g
Protein: 18.2g
Cholesterol: 402.8mg