A Japanese Egg Salad Sandwich on a cutting board cut in half lengthways. There are 3 half sandwiches on a tray in the background

Japanese Egg Salad Sandwiches

Indulge in the delectable combination of creamy egg salad and traditional Japanese flavors in these irresistible sandwiches made with a perfect blend of textures and tastes.

As a lover of Japanese cuisine, I take immense pleasure in sharing my recipe for Japanese egg salad sandwiches. These delectable sandwiches are a fusion of flavors and textures that will transport you to the streets of Tokyo. What sets them apart and makes them truly unique to Japan are the special ingredients and techniques used.

The star of this recipe is the Japanese mayonnaise, and I have a personal preference for the renowned Kewpie brand. Its rich and creamy texture adds a lusciousness to the egg salad that is unparalleled. Combined with the perfectly boiled eggs, the mayonnaise creates a velvety coating that effortlessly binds all the ingredients together.

To add a distinct Japanese twist, I incorporate Japanese Koshō spice into the egg salad mixture. This spice blend, a combination of salt and pepper, infuses the salad with a subtle yet tantalizing heat that elevates the overall flavor profile. It adds depth and complexity to each bite, taking the egg salad to a whole new level of deliciousness.

Now, let’s talk about the bread. In Japan, the bread used for these sandwiches is a thick, square loaf with each slice being the same length on all sides. This unique shape and texture offer a delightful contrast to the creamy egg salad. The bread provides a sturdy base, allowing you to enjoy each bite without worrying about it falling apart. It’s the perfect canvas for the flavors to shine.

When you assemble these sandwiches, be sure to generously spread the egg salad mixture onto the bread, ensuring that every bite is bursting with flavor. To add an extra touch of creaminess, a thin layer of Japanese mayonnaise is spread on another slice before topping it off. The result is a harmonious blend of textures and flavors that will leave you craving more.

Whether you enjoy them as a quick lunch or a satisfying snack, these Japanese egg salad sandwiches are a true delight. They embody the essence of Japanese cuisine with the use of Japanese mayonnaise, Koshō spice, and the iconic square loaf bread. Prepare to be transported to the streets of Japan with every bite.

Japanese Egg Salad Sandwiches

Indulge in the exquisite flavors of Japan with these mouthwatering Japanese egg salad sandwiches. Made with the renowned Kewpie brand Japanese mayonnaise, the creamy egg salad mixture creates a velvety coating that binds all the ingredients together. Infused with the subtle heat of Japanese Koshō spice, each bite offers a delightful fusion of flavors. The thick, square loaf bread adds a unique texture, providing a sturdy base for the creamy filling. With every bite, you’ll experience a harmonious blend of creamy, savory, and slightly spicy goodness that will transport you to the vibrant streets of Tokyo.

PREP COOKING YIELD
10 mins 0 Serves 3
PREP 10 mins
COOKING 0
YIELD Serves 3
A Japanese Egg Salad Sandwich on a cutting board cut in half lengthways. There are 3 half sandwiches on a tray in the background

Ingredients:

  • 5 hard-boiled eggs
  • 1/2 cup + 3 tsps Japanese mayonnaise
  • 1/2 tsp Japanese Koshō Spice (salt and pepper blend)
  • 6 slices thick slices of freshly baked square loaf white bread

Japanese egg salad ingredients laid out on a board

Instructions:

  • Start by peeling the hard-boiled eggs and slicing them into thin rounds. Set aside.

Eggs thinly sliced in a bowl

  • Add the mayonnaise to a mixing bowl.
  • Add the sliced hard-boiled eggs to the mixing bowl and gently fold them into the mayonnaise until the eggs are well-coated.
  • Mix in the Japanese Koshō to taste.

Prepared egg salad in a mixing bowl

  • Evenly spread the egg salad on three slices of bread.

Spreading egg salad across three pieces of bread

  • Spread a teaspoon of Japanese mayonnaise thinly over a fresh slice of bread.
  • Top with the mayonnaise coated slice of bread to complete the sandwich.
  • Repeat for the remaining sandwiches.
  • Cut the sandwiches into halves or quarters, depending on your preference.
  • Serve and enjoy!

A close up of a Japanese Egg Salad Sandwich

Notes:

  • Japanese sandwiches often use fresh cucumber.  Try this sandwich with some fresh thin cucumber slices.
  • To enjoy the real Japanese experience, be sure to use a good Japanese mayonnaise.  I prefer Kewpie brand.
  • Store the prepared egg salad in an airtight container in the refrigerator for up to 3 days.
  • For easy preparation, boil the eggs in advance and keep them refrigerated until ready to use.
  • Serve the sandwiches on toasted bread for added texture and flavor. Enjoy as a delightful lunch or picnic treat.

 

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