Viral Japanese Fried Sandos
Viral Japanese Fried Sandos
Ingredients
For the Tamago Sando Filling
- 2 boiled eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Kewpie mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Matcha Cream Filling
- 250 ml heavy cream
- 1 teaspoon matcha powder
- 2 tablespoons powdered sugar
For the Crème Brûlée Filling
- 250 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- as needed caramelized sugar, for topping
For Assembly and Frying
- 4 slices Shokupan bread, thick slices preferred
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed oil, for deep frying
- as needed powdered sugar, for dusting crème brûlée sando
Instructions
- 1
Peel the 2 boiled eggs and place them in a bowl. Mash them thoroughly with a fork.
⏱️ 3 min
- 2
To the mashed eggs, add 1 tablespoon of mayonnaise, 1 tablespoon of Kewpie mayonnaise, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients until well combined. Set aside.
⏱️ 5 min
- 3
In a separate bowl, combine 250 ml of heavy cream, 1 teaspoon of matcha powder, and 2 tablespoons of powdered sugar. Whip the mixture until stiff peaks form. Set aside.
⏱️ 7 min
- 4
In another bowl, combine 250 ml of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip the mixture until stiff peaks form. Set aside.
⏱️ 7 min
- 5
Take a slice of Shokupan bread. Using a rolling pin, flatten the bread to remove air and make it more compact. Trim the crusts off the flattened bread. Repeat for all slices.
⏱️ 8 min
- 6
To assemble the Tamago Sando: Spoon a generous amount of the prepared Tamago filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min
- 7
To assemble the Matcha Cream Sando: Spoon a generous amount of the prepared Matcha cream filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min
- 8
To assemble the Crème Brûlée Sando: Spoon a generous amount of the prepared Crème brûlée filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min
- 9
Heat oil for deep frying in a deep pot or fryer to 170°C. While the oil heats, set up a breading station with the beaten egg in one shallow dish and panko breadcrumbs in another.
⏱️ 5 min•🌡️ 170
- 10
Dip each sealed sando first into the beaten egg, ensuring it's fully coated. Then, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
⏱️ 4 min
- 11
Carefully place the breaded sandos into the hot oil. Deep fry for approximately 3 minutes per sando, or until golden brown and crispy, turning once if needed. Do not overcrowd the fryer.
⏱️ 6 min•🌡️ 170
- 12
Remove the fried sandos from the oil and place them on a wire rack to drain excess oil.
⏱️ 1 min
- 13
For the Crème Brûlée sando, dust the top generously with powdered sugar and use a kitchen torch to caramelize the sugar until golden brown and bubbly. Cut all sandos in half diagonally or straight. Serve immediately.
⏱️ 4 min
Kitchen Tools
Viral Japanese Fried Sandos
For the Tamago Sando Filling
- 2 boiled eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Kewpie mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Matcha Cream Filling
- 250 ml heavy cream
- 1 teaspoon matcha powder
- 2 tablespoons powdered sugar
For the Crème Brûlée Filling
- 250 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- as needed caramelized sugar, for topping
For Assembly and Frying
- 4 slices Shokupan bread, thick slices preferred
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed oil, for deep frying
- as needed powdered sugar, for dusting crème brûlée sando
Instructions
- 1
Peel the 2 boiled eggs and place them in a bowl. Mash them thoroughly with a fork.
⏱️ 3 min - 2
To the mashed eggs, add 1 tablespoon of mayonnaise, 1 tablespoon of Kewpie mayonnaise, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients until well combined. Set aside.
⏱️ 5 min - 3
In a separate bowl, combine 250 ml of heavy cream, 1 teaspoon of matcha powder, and 2 tablespoons of powdered sugar. Whip the mixture until stiff peaks form. Set aside.
⏱️ 7 min - 4
In another bowl, combine 250 ml of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip the mixture until stiff peaks form. Set aside.
⏱️ 7 min - 5
Take a slice of Shokupan bread. Using a rolling pin, flatten the bread to remove air and make it more compact. Trim the crusts off the flattened bread. Repeat for all slices.
⏱️ 8 min - 6
To assemble the Tamago Sando: Spoon a generous amount of the prepared Tamago filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min - 7
To assemble the Matcha Cream Sando: Spoon a generous amount of the prepared Matcha cream filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min - 8
To assemble the Crème Brûlée Sando: Spoon a generous amount of the prepared Crème brûlée filling onto one half of a flattened, crustless bread slice. Fold the other half of the bread over the filling to form a sandwich. Use a fork to crimp and seal the edges of the sandwich firmly.
⏱️ 3 min - 9
Heat oil for deep frying in a deep pot or fryer to 170°C. While the oil heats, set up a breading station with the beaten egg in one shallow dish and panko breadcrumbs in another.
⏱️ 5 min•🌡️ 170 - 10
Dip each sealed sando first into the beaten egg, ensuring it's fully coated. Then, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
⏱️ 4 min - 11
Carefully place the breaded sandos into the hot oil. Deep fry for approximately 3 minutes per sando, or until golden brown and crispy, turning once if needed. Do not overcrowd the fryer.
⏱️ 6 min•🌡️ 170 - 12
Remove the fried sandos from the oil and place them on a wire rack to drain excess oil.
⏱️ 1 min - 13
For the Crème Brûlée sando, dust the top generously with powdered sugar and use a kitchen torch to caramelize the sugar until golden brown and bubbly. Cut all sandos in half diagonally or straight. Serve immediately.
⏱️ 4 min