Japanese Egg Sandwich Recipe

Japanese egg sando

Name: Japanese egg sando
Total time: 50 min
Yield: Makes 15 finger sandwiches
Ingredients: 6 large eggs; 4 quail's eggs (optional); 5 tbsp Kewpie mayonnaise (see notes below); 10 slices soft white bread; ½ cucumber thinly sliced; 3 tbsp rice vinegar; 1½ tbsp sugar; 1 tbsp toasted sesame seeds

Edd Kimber

Published: March 27, 2019 at 11:00 AM

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Makes 15 finger sandwiches

Easy

Total time: 50 mins

+ pickling

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Egg sandwiches are a staple of most classic afternoon teas. For this version we've taken inspiration from Japan. The filling is made with a Japanese mayonnaise that makes a much more flavourful sandwich and it is topped off with some quick pickled cucumbers

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Alternatives

Complete the dish

Try this Japanese egg sando recipe, then check out our onigiri, Japanese-style rice salad, wakame seaweed salad, teriyaki chicken or one of our other Japanese recipes.

Ingredients

Nutrition

6 large eggs
4 quail's eggs

(optional)
5 tbsp Kewpie mayonnaise

(see notes below)
10 slices soft white bread

PICKLED CUCUMBER

½ cucumber

thinly sliced
3 tbsp rice vinegar
1½ tbsp sugar
1 tbsp toasted sesame seeds

Nutrition: per serving

kcal99
fat4.5g
saturates0.6g
carbs6g
sugars1.2g
fibre0.7g
protein5.2g
salt0.4g

Method

step 1

For the pickled cucumber, sprinkle the slices of cucumber with 1 tsp salt, set aside for 5 minutes, then rinse under cold running water. Mix together the vinegar and sugar with a pinch of salt, then add the cucumber and toss well. Chill for at least 30 minutes but preferably 2-3 hours. Drain off any liquid and mix with the toasted sesame seeds.
step 2

Bring a large pan of water to the boil and carefully lower in the large eggs and boil for 8 minutes. Transfer them to a bowl of ice-cold water and set aside to cool. If you want to use the quail’s eggs as well, boil for 21/2 minutes, then refresh in ice-cold water – this will give a soft boiled egg.
step 3

Peel the large eggs and use your fingers to split them open – remove the yolks and put these into a separate bowl. Use a fork to thoroughly mash the yolks. Add 3 tbsp of the mayonnaise and use a spatula to mix together until smooth and uniform. Roughly chop the large egg whites, add to the yolks with the remaining mayonnaise and mix to combine. Season with a little pepper and taste before adding any extra salt – Japanese mayo is a little more seasoned so may not need any extra salt. Peel and quarter the quail’s eggs, and put to one side.
step 4

To assemble, use a serrated knife to remove the crusts from the bread, then cut each slice into three fingers so you have 30 rectangles. Spread the egg mixture over 15 of them, placing a 1/4 quail’s egg onto the middle of each piece. Top with a few slices of cucumber and sandwich together with a second slice of bread.

Japanese Kewpie mayo is available from amazon.co.uk and thejapancentre.com. If you can’t get hold of it, alternatively combine 5 tbsp of mayonnaise with 1 tsp of rice vinegar and a pinch of sugar.

Check out our best sandwich recipes here...

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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