The humble sandwich elevated to culinary art as only a Japanese master chef can do! The Japanese sando is both humble and refined--embodying Japanese culinary excellence and simplicity at its very best. For Chef Walter Ishizuka of Yabai Sando, France's trendiest sando restaurant, these cult classics evoke the flavors of his childhood.
In this groundbreaking new cookbook, Ishizuka offers 35 amazing sando recipes, including: - The Classic Tonkatsu Sando--A crispy pork cutlet slathered in tangy Ginger-Wasabi Sauce
- The Truffle Grilled Cheese Sando--Melted cheddar cheese dressed with umami-rich Truffle Mayo
- The Nitamago Egg Sando--Soy-citrus-marinated soft-boiled eggs with finely chopped sweet onions
- The Smoked Salmon & Wakame Sando--Fluffy charcoal Shokupan bread with Coriander Sauce
- The Chocolate Hazelnut Sando--With orange-chocolate praline paste
- Plus 30 other exciting recipes!
Chef Ishizuka includes a recipe for his delicate Shokupan Bread--a must for an authentic sando--and 6 flavorful "secret sauces" such as Yuzu Aioli, Ginger-Wasabi Mayo and Horseradish-Curry Cream Sauce. There are also recipes for tempura and accompanying soups, rice and Japanese pickles. Plus, tips for working with the key ingredients needed to make sandos work, and how to buy them.
