Japanese Egg Salad Sandwich with Bacon and Coleslaw

Japanese egg salad sandwich is NOT boring! It’s packed with flavors, especially if you add crisp bacon & tangy coleslaw. Enjoy it with a cup of hot tea for breakfast or lunch. 

I’m BACK!!! Ok, my body may have been back, but my soul is still in Japan. To cure my post-vacation blues, I recreated one of my favorite Japanese breakfast recipes and shared with you today.

When we were in Japan, Bryan and I liked to stop at a coffee shop or cafe in the morning before we started our adventure. One of the places we went to is Ueshima Coffee House (上島珈琲店, a chain coffee shop in Japan.  Their version of egg salad sandwich includes crisp bacon slices and a light coleslaw, which was an excellent addition to the original. I loved it and this recipe was inspired by that specific sandwich.

Egg salad sandwich? You may think it is boring and can’t be any good. But Japanese really know how to make it right. Their egg salad sandwich is all about the balance between the filling, bread, and seasoning. Japanese eggs are very tasty. They have more flavors and the color of their yolks are darker in orange. Japanese mayonnaise is smoother and richer with a slight tanginess. Japanese also use really soft white bread. No toasting and no bread crusts. Everything compliments each other well. The end result is a PERFECTLY delicious and balanced egg salad sandwich!

To recreate the perfect egg salad sandwich, you will need to make sure a few things.

1) GOOD eggs! After all, you are making an egg salad sandwich, you don’t want bland eggs. Pay a little extra for good quality eggs.

2) Use Japanese mayonnaise! Buy it from your local Asian supermarkets or go to Amazon.

3) Try your best to find Asian white bread. Chinese, Japanese or Korean bakeries all sell soft white bread.

4) It’s about the bacon. I typically like to buy thick bacon, because I love a good chewy bite. But NOPE, use thin bacon for this recipe. Cook until they are crisp. A crisp bacon can be broken apart easily and its flavors will be more subtle, which won’t overpower everything.

5) Season, season and season! The egg salad and the coleslaw have to be well seasoned. Taste to make sure they are flavorful.

Enjoy! 🙂 I am working on 2 travel related posts right now. Hopefully, I can finish them in the next few weeks!

Print Pin

Japanese Egg Salad Sandwich with Bacon and Coleslaw

Course Breakfast, Lunch

Cuisine Japanese

Keyword bacon, coleslaw, egg salad, japanese, sandwich

Servings 2 sandwiches

Author Lokness

Ingredients

• 3 large eggs
• 3½ tablespoons Japanese mayonnaise (Kewpie)
• 2 thin bacon slices
• ¼ teaspoon sugar
• 4 slices white bread (preferably Asian soft white bread)
• salt
• ground black pepper

Coleslaw:

• 1 cup cabbage (finely shredded)
• 1 teaspoon Japanese mayonnaise (Kewpie)
• ½ teaspoon rice vinegar or apple cider vinegar
• 1/8 teaspoon sugar
• salt
• ground black pepper

Instructions

• In a medium pot, place the eggs and fill with water until it reaches 1-inch above the eggs. Bring to a rolling boil over high heat. Remove from heat and cover with a lid. Rest for 15 minutes. Rinse under cold running water until cool enough to handle. Remove the eggshells. Cut the eggs into ¼-inch dices. Transfer to a medium bowl. Cover with plastic wrap and chill in the fridge until ready to use.
• For the bacon, you can either cook in a cold pan over stovetop until crisp or in the oven. If you are cooking the bacons in the oven, preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Place the bacon in a single layer. Cover with a piece of parchment paper and top with another baking sheet. Cook in the oven for 23 – 25 minutes until crisp. Transfer to a plate lined with paper towels. Set aside.
• In a medium bowl, combine the shredded cabbage, mayo, vinegar, and sugar. Mix well. Season with salt and pepper. Set aside.
• For the eggs, mix with mayo and season with sugar, salt and pepper.
• To assemble, place 2 slices of white bread on a chopping board. Cut each slice of bacon in half and trim to fit on top of the bread in a single layer. Divide the egg mixture and spread over the bacons. Top with coleslaw. Cover each sandwich with another slice of bread. Trim and cut the brown crusts off the sandwiches. Cut the sandwiches in half. Serve immediately.

Notes

1. If you making the eggs ahead, cook them and remove the shells. Keep them in the fridge whole and covered until ready to use.
2. Japanese mayonnaise can be found in Asian supermarkets and from Amazon.
3. Use thin bacons, because they are easier to bite through, which goes perfectly with the sandwich.
4. I like to make extra bacons to serve along the sandwiches.
5. Use soft white bread. I got mine from 85C bakery.