Japanese Egg Sandwich (in a mini brioche roll)
Buttery brioche rolls generously filled with egg salad, then topped with furikake. A delicious little twist on the Japanese Egg Sandwich
Ingredients
- 8 mini brioche rolls (NOTE 1)
- softened butter for spreading
- furikake (optional) (NOTE 2)
- ice cubes
FOR THE FILLING
- 6 large eggs
- 2 tbsp Kewpie Japanese mayonnaise (or whole egg mayo) (NOTE 3)
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp ground white pepper
- 1 tbsp finely chopped brown onion
- 2 tbsp finely chopped chives
Instructions
- Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to low. The water should no longer be bubbling. Lower the eggs carefully into the water using a large spoon or strainer. Return the heat to high and cook eggs for 12 minutes.
- Meanwhile, prepare an ice bath in a large bowl. Transfer the cooked eggs to into the ice bath and leave for 2 to 3 minutes before peeling.
- Slice the eggs in halves and separate the yolks from the whites. Place the yolks in a large bowl and mash them. Finely chop the egg whites and set aside.
- Add mayonnaise, mustard, honey, salt and pepper to the mashed egg yolks and combine well. Fold in the chopped egg whites, onions and chives into the yolk mixture. Have a taste and add more salt and pepper to your liking if needed.
- Slice a very thin piece lengthwise from each side of the brioche and make cut down the centre of the bread lengthwise for the filling. Butter the sides of each brioche.
- Heat a frying pan over medium heat and place the 3 or 4 brioches on their buttered side. Toast for 1 or 2 minutes until golden, and toast the other side. They burn easily, so take care. Divide the filling between the brioche rolls, then sprinkle with furikake (if using).
Notes
(NOTE 1) Brioche rolls - Japanese egg sandwiches use soft and sweet milk bread slices, but these are hard to find where I am. So, I used mini brioche rolls (approximately 10cm/4in in length). The egg filling was enough to fill 8 of these rolls generously. You could swap brioche for any kind of soft white bread rolls or bread slices.
(NOTE 2) Furikake (optional) is a savoury and dried Japanese condiment. It's usually used on cooked rice for garnish and flavour. Furikake comes in different flavours, but it's usually a mix of bonito (dried fish), seaweed, sesame seeds and seasoning. You could skip this, however, I love how the furikake adds more flavour to the egg sandwich.
(NOTE 3) Kewpie (Japanese mayonnaise) - Supermarkets usually stock Kewpie in their international section. You could swap Kewpie with good-quality whole egg mayonnaise.
Leftovers - The egg filling is good for up to 3 days in a sealed container when stored in the fridge.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 rollCalories: 207kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 143mgSodium: 160mgPotassium: 58mgFiber: 0.1gSugar: 1gVitamin A: 246IUVitamin C: 1mgCalcium: 23mgIron: 1mg