Japanese Egg Sandwich with Seaweed Flakes

By sarah  , ,

April 12, 2021

Looking for a quick, easy and delicious sandwich for the kids’ lunchbox? This Japanese egg sandwich recipe is one of the easiest sandwiches in the world to prepare. The filling is rich and creamy, and is a definite winner for the kids to enjoy! Adding seaweed into the egg salad gives it an extra umami and iodine boost!

Products used in this recipe - Rainbow Seaweed Salt, Rainbow Seaweed Flakes

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 2 sandwiches

Ingredients

3 large eggs

¼ tsp of brown sugar

¼ tsp Rainbow Seaweed Salt

1 tsp of milk

2 Tbsp Japanese Kewpie Mayonnaise

A pinch of freshly ground black pepper

4 slices of wholegrain bread

Rainbow Seaweed Flakes to sprinkle

Directions

1Boil hot water in the kettle

2Place the eggs in a medium pot, once the water boils, pour water over eggs and cook for 12 minutes

3After 12 minutes, run the eggs under cold water or place the eggs in an ice bath to stop the cooking process.

4Carefully peel eggs once cooled

5Cut peeled eggs in half and scoop out the yolks into a separate bowl

6Combine sugar, Rainbow Seaweed Salt, pepper, milk, and mayonnaise together with the yolks

7Chop up the egg whites into small pieces

8Mix in the egg whites with yolk mixture

9Sprinkle in Rainbow Seaweed flakes

To assemble

1Evenly distribute egg mixture on one side of the bread

2Place another piece of bread on top

3Cut the sandwich in half

4Ready to serve

Category - Lunch, snack

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