Japanese Egg Sandwich Recipe

Japanese egg sando

  • makes 15 finger sandwiches
  • Easy

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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Ingredients

  • large eggs 6
  • quail's eggs 4, (optional)
  • Kewpie mayonnaise 5 tbsp, (see notes below)
  • soft white bread 10 slices

PICKLED CUCUMBER

  • cucumber ½, thinly sliced
  • rice vinegar 3 tbsp
  • sugar 1½ tbsp
  • toasted sesame seeds 1 tbsp

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.


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Nutritional Information

  • Kcals 99
  • Fat 4.5g
  • Saturates 0.6g
  • Carbs 6g
  • Sugars 1.2g
  • Fibre 0.7g
  • Protein 5.2g
  • Salt 0.4g
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