If you’ve ever visited a Japanese convenience store, you may have noticed unique foods on the shelves that American grocery stores just don’t carry—one of the most popular and easy takeout items being those famous, fluffy egg sandwiches.

Locals, tourists and the late celebrity chef Anthony Bourdain have all express undying love for these over-the-counter goodies, which usually consist of egg salad between two slices of delicious milk bread, consumed for a light lunch or snack.

NR, a cocktail bar located on the Upper East Side of New York City, took the casual convenience store favorite and took the recipe up a notch for its own menu. With a touch of truffle, this sandwich is the perfect complement to the wide variety of cocktails, ramen dishes and other Japanese menu items at NR.

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"The recipe came about because I wanted to make a rich arrangement of traditional Japanese egg sandwiches,” owner and bar director Shige Kabashima says. “Since truffle and egg go well together, I added white truffle salt and white truffle oil.”

Kabashima also adds another special ingredient to make sure that the egg sandwiches were out of this world.

“I also love the melted butter of lobster rolls," he says. "Melted butter enriches the taste. Taking inspiration from here as well, I added melted butter to my egg sandwich to make it richer."

It may sound difficult or too fancy, but it's actually extremely easy to make and requires very few ingredients. Take a flavor journey to Japan and try this recipe at home. We couldn't imagine a fluffier or more perfect snack.

NR's Truffle Egg Sandwhich Recipe

Ingredients

• Shoku-pan (Japanese plain bread)
• 2 eggs
• 1 pinch umami salt
• 1 pinch sugar
• 1 pinch black pepper
• 20g mayonnaise
• 5g black truffle oil
• Warm butter
• Parsley

Instructions

1. Toast Shoku-pan.
2. Boil the two eggs in a pot of water for about 9 to 12 minutes, depending on your desired done-ness.
3. Mash hard-boiled eggs in a bowl with umami salt, sugar, black pepper, mayonnaise and black truffle oil.
4. Add the egg mixture to toast and sprinkle with chopped parsley.
5. Serve with a side of warm, melted butter.