Crunchy Japanese Sando
8Min
2Servings
620Cal
MediumLevel
Kid friendly
#sandwich#crunchy#japanese#fried#asmr
Equipment
Knife
Cutting board
Plate
Frying pan
Tongs
Ingredients
Ingredients
white bread (soft)
4 slices
unsalted butter (soft)
20 g
large eggs (hard-boiled)
3 pcs
Japanese mayonnaise
40 g
shredded cabbage (shredded)
100 g
panko-crusted chicken katsu (fried)
200 g
salt
3 g
black pepper
1 g
Instructions
1
Prepare the bread
Spread butter evenly on one side of each bread slice.
2
Prepare eggs
Peel and slice the hard-boiled eggs into thin rounds.
3
Fry the chicken katsu
Season chicken with salt and pepper, coat with panko, and fry until golden and crispy.
8 minMedium-high heattimer 8 min
4
Assemble the sandos
Layer mayo, cabbage, sliced egg, and chicken katsu between buttered bread slices. Press gently.
5
Cut and serve
Trim crusts if desired, slice diagonally and serve immediately for maximum crunch.
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best eaten fresh
Assemble just before eating to keep the bread crisp.
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