Sandwiches Wafū
Shio Kōji Chicken and Gobō Sandwich (on left), Yuzu Koshō Potato Cheese Salad and Smoked Salmon (middle), Japanese-Style Egg Salad Sandwich (on right)

Sandwich fixings (4 Servings)

《Japanese-Style Egg Salad Sandwich》

Egg Salad
·Eggs (卵) 4
·Milk or soy milk (牛乳か豆乳) 2tbsp
·Salt (塩) 1/4tsp
·Light soy sauce (薄口醤油) 1/2tsp
·Black pepper (ブラックペッパー) Pinch
·Olive oil (オリーブオイル) 1tbsp
·Mayonnaise (マヨネーズ) 2tbsp
·Green shiso (大葉) 10 leaves

<How to Make>
1. Beat the eggs in a mixing bowl and then add the milk (or soy milk), salt, light soy sauce, and black pepper. Mix well.
2. Place a frying pan on medium heat, add the olive oil, and coat the pan evenly with it. Pour in the egg mixture and cook only until the eggs have mostly – but not fully – firmed up. They should be of a soft, almost runny consistency. Transfer the eggs to a mixing bowl and add the mayonnaise while they are still hot. This will help the flavors of the eggs and mayonnaise come together.
3. Assemble the sandwiches. One way to do this is by placing a leaf of green shiso on a slice of bread, adding the eggs, and then topping this with another slice of bread.

Shio Kōji Chicken and Gobō Sandwich》

Shio Kōji Chicken
·Chicken breast (鶏むね肉) 1
·Shio kōji (塩麹) 2tbsp

<How to Make>
1. Two to three days ahead of time, place the chicken breast in a container or resealable plastic bag, coat it with the shio kōji and place it in a refrigerator.
2. Preheat an oven to 230℃. Line a baking tray with baking paper. Place the chicken breast on the baking paper skin side down and roast for 30 minutes.
3. When the chicken is done, let it cool, and then cut it into slices 1㎝ thick.
4. Assemble the sandwiches by placing a slice of chicken on a slice of bread and topping this with kinpira gobō and another slice of bread.

Yuzu Koshō Potato Cheese Salad and Smoked Salmon》

·Potatoes (じゃがいも) 2
·Cream cheese (クリームチーズ) 40g
·Mayonnaise (マヨネーズ) 1tbsp
·Vinegar (酢) 2tsp
·Yuzu koshō (柚子胡椒) 1/2tsp
·Snap peas (スナップエンドウ) 5
·Smoked salmon (スモークサーモン) 100g

<How to Make>
1. Skin the potatoes and cut them into 1.5cm cubes. Rinse the potato cubes in water and drain. Transfer them to a pot and add just enough water to cover. Place on medium heat. Bring the water to a boil. Allow the potatoes to boil for 7-8 minutes, then drain. Heat water to boil the snap peas. Remove the fiber from the snap peas. Add a pinch of salt (not in the ingredients) to the boiling water and boil the peas for about 30 seconds.
2. Drain the peas and cut them into 1cm widths. Add the cream cheese, mayonnaise, vinegar, and yuzu koshō to a bowl and mix well. Add the potatoes and snap peas and mix until they are evenly incorporated.
3. Assemble the sandwiches by adding a bit of the yuzu koshō potato cheese salad to a slice of bread and topping this with a slice of smoked salmon and another slice of bread.

Recipe Developed by: Machiko Tateno

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