Kewpie Egg Salad & Radish Toast
The first time I had the egg salad sandwich from Konbi in LA…my life changed.
It was so good! The creaminess and overall flavors were just perfect with that milky bread. Ever since then, I’ve had a soft spot for Japanese egg salad and we’ve made our own version of the sandwich at home. This was mainly when I was in my milk bread testing phase, but it’s something I still crave here and there.
Instead of going through the whole rigamarole of making a sandwich, I cut the steps down to just this egg salad on toast — just as satisfying but a little simpler. The radish adds a crunch to the soft bread and salad, and furikake is just delicious so no need to explain that 😆
Kewpie Egg Salad & Radish Toast
Makes 1 serving
Ingredients:
2 eggs
2 tbsp kewpie mayo
1 tbsp Dijon mustard or to taste
¼ tsp salt or to taste
1 small radish
Furikake
1 slice of toast
Instructions:
In a small pot, bring enough water to cover an egg to boil and then gently put in the 2 eggs. Cook for about 8 minutes for hardboiled eggs.
Once the eggs are done, set aside in some cold water and peel once they’re cool enough to touch.
Cut the eggs in half and scoop out the yolks to put in a small bowl. Chop up the egg whites and set them aside.
To the yolks, add the mayo and the mustard and mix well. As you’re mixing, taste and add more mustard depending on what you’re feeling!
Once it’s well mixed and the yolks have become a creamy light yellow, add the egg whites and salt in. Mix again and taste — add more salt if needed.
Wash your radish and slice thinly with a knife or a mandolin. I used purple daikon for the pop of color and then used a simple cookie cutter to make the shape — this is not necessary at all!
Toast a slice of bread, spread the egg salad on top, and then top with furikake.
Finally, add the radish slices and enjoy!
Note: This egg salad mix is also great if you have milk bread and want to make a Japanese egg sandwich. As I said, it’s just more steps! Let me know if you want me to post a recipe for it someday.
