Japanese Sando
Ingredients: Eggs, Mayonnaise, Sugar, White Pepper, Kosher Salt · 60 min cook time · 1485kcal · ₩29,700
Ingredients
12ea Eggs, 0.5cup Mayonnaise, 1pinch Sugar, 1pinch White Pepper, 1pinch Kosher Salt, 1tbsp Chives, 8조각 Milk Bread, 2.5cup Heavy Whipping Cream, 2tbsp Powdered Sugar, 12ea Strawberries, 2ea Pork Chops, 0.5cup Ketchup, 3tbsp Oyster Sauce, 0.25cup Worcestershire Sauce, 3tbsp Granulated Sugar, 0.5cup Kewpie Mayonnaise, 0.5tsp Dry Hot Mustard, 0.25ea Cabbage, 1.5cup All-Purpose Flour, 2cup Panko Breadcrumbs, 3cup Vegetable Oil
Instructions
1. Boil 12 eggs for 10 minutes. Immediately transfer them to an ice bath to stop the cooking process. Let them cool until they are cool enough to handle.
2. To peel the eggs easily, lightly tap one side of the egg on a work surface, then gently roll it around to create small cracks all over. Submerge the egg in plain water and start peeling from the bottom (fatter end), working your way to the top while keeping it submerged.
3. Cut all peeled eggs in half. Arrange them on a cutting board with the flat side down. Use a knife to chop them in one direction, then the other, until roughly chopped. Transfer to a bowl.
4. Use a fork to mash the chopped eggs against the side of the bowl, stirring occasionally, until you reach your desired consistency (medium-fine is recommended for varied texture).
5. Add a tiny pinch of sugar, a tiny pinch of white pepper, and a generous pinch of kosher salt to the mashed eggs. Mix well.
6. Add about 1/2 cup of mayonnaise to the egg mixture. Mix until it has a stiff, structured consistency. Taste and add more salt if needed.
7. Finely slice about 1 tablespoon of chives and add them to the egg salad. Mix well. This is an optional step but adds flavor and color.
8. Slice milk bread into 1-inch slices. Spread a thick layer of egg salad from edge to edge on one slice. Place another slice of bread on top. Trim the crusts off all sides (optional).
9. Wrap the egg salad sandwich tightly with plastic wrap. Place it in the fridge to set for about 30 minutes to an hour. Slice diagonally and enjoy.
10. Pour 2 to 2.5 cups of heavy whipping cream into a bowl. Beat on high speed with electric beaters until it starts to get fluffy. Add 2 tablespoons of powdered sugar and continue beating until it reaches a whipped cream consistency.
11. Slice the crusts off two slices of milk bread. Lay them on a sheet of plastic wrap. Spread a generous layer of whipped cream on one slice. Arrange 2-3 strawberries diagonally on the whipped cream. Cover the strawberries completely with more whipped cream.
12. Add the other slice of bread on top. Carefully wrap with plastic wrap. Place in the fridge to set for about 30 minutes. Use a marker to draw a line along the diagonal where the fruit is to guide your cut. Slice diagonally and serve.
13. Take two 1-inch thick pork chops. Split them in half horizontally to butterfly them, creating two thinner pieces from each chop. Pound them out evenly until they are about 1/4 inch thick.
14. Season the pounded pork chops generously with salt on both sides. This is crucial for flavor and moisture retention during frying.
15. In a saucepan over medium-low heat, combine 1/2 cup ketchup, 3 tablespoons oyster sauce, 1/4 cup Worcestershire sauce, and 3 tablespoons granulated sugar. Heat and stir until the sugar is completely dissolved. Remove from heat.
16. For the mayonnaise, combine 1/2 cup Kewpie mayonnaise with 1/2 teaspoon of dry hot mustard. Stir well until combined.
17. Cut a quarter head of cabbage in half, then in half again. Remove the core. Slice the cabbage as thinly as possible, ideally using a mandoline, until it is paper-thin.
18. Set up a three-tier breading station: one tray with 1.5-2 cups of all-purpose flour, one tray with 3-4 beaten eggs, and one tray with 2 cups of panko breadcrumbs. Use the wet hand/dry hand method: coat a pork chop in flour, shake off excess, dip in egg wash, then coat thoroughly in panko breadcrumbs.
19. Heat about 3 cups of neutral-tasting vegetable oil in a 6-7 quart pot to 350°F (176°C). Fry the breaded pork chops one at a time, laying them away from you, for about 5 minutes per piece, or until golden brown and crispy. The internal temperature should reach 165°F (73°C). Drain on a wire rack.
20. Spread hot mustard mayonnaise on both slices of milk bread. Place an even layer of thinly sliced cabbage on the bottom slice. Season lightly with flaky salt. Place a freshly fried katsu cutlet on top of the cabbage. Add a generous spoonful of tonkatsu sauce. Crown with the other slice of bread. Cut off the crusts (optional) and slice diagonally.
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