Overview
The humble sandwich elevated to culinary art by a Japanese master chef.
The Japanese sando is both humble and refined, embodying Japanese culinary excellence and flavor 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.
This groundbreaking cookbook allows you to create dozens of Ishizuka's amazing sando recipes, including:
Chef Ishizuka includes a recipe for his delicate Shokupan Bread—a must for an authentic sando—and his flavorful "secret dressings" such as Yuzu Aioli, Ginger Wasabi Mayo, Horseradish Curry Cream and many more. There are also recipes for Tempura and Miso Soup, rice and Japanese pickles. Plus, tips for buying and working with the key ingredients needed to make sandos as delicious as they look.
The Japanese sando is both humble and refined, embodying Japanese culinary excellence and flavor 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.
This groundbreaking cookbook allows you to create dozens of Ishizuka's amazing sando recipes, including:
- The Classic Tonkatsu Pork Cutlet Sando: A crispy pork cutlet with tangy Ginger Wasabi Sauce
- The Wagyu Beef Sando: Chef Ishizuka's signature sandwich with spicy Wasabi Sriracha Mayo and tangy-sweet pickled red onions
- Truffle Grilled Cheese Sando: Melted cheddar dressed with umami-rich Truffle Mayo
- Lobster Sando: Freshly steamed lobster complemented by Citrus, Mint and Ginger Mayo
- Smoked Salmon & Wakame Sando: Fluffy charcoal Shokupan Bread with Coriander Sauce
- Chocolate Hazelnut Sando: A sinfully rich chocolate delight with orange praline paste
- Plus many other exciting recipes!
Chef Ishizuka includes a recipe for his delicate Shokupan Bread—a must for an authentic sando—and his flavorful "secret dressings" such as Yuzu Aioli, Ginger Wasabi Mayo, Horseradish Curry Cream and many more. There are also recipes for Tempura and Miso Soup, rice and Japanese pickles. Plus, tips for buying and working with the key ingredients needed to make sandos as delicious as they look.
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