Ichigo Sando Recipe (Japanese Strawberry Sandwich)

By No Recipes · 20 min

Ingredients

Instructions

1. Wash the strawberries thoroughly and dry them with paper towels.
2. Trim the tops off the berries and set them cut side down on a paper towel.
3. Add the heavy cream and sweetened condensed milk to a bowl and whip until just firm enough that the bowl can be turned upside down without the cream spilling. Do not over-whip.
4. Cut the crusts off the sandwich bread and shape the slices into squares.
5. Spread 1 teaspoon of strawberry jam evenly over one side of each slice.
6. Divide the whipped cream among the 4 slices and shape it into a mound that tapers toward the edges.
7. Place two of the largest strawberries in the center of 2 slices. Arrange the remaining strawberries around them with their tips pointing toward each corner.
8. Flip the plain slices onto the slices with berries to make sandwiches.
9. Press the edges together gently to shape the bread around the berries and cream.
10. Wrap the sandwiches tightly in plastic wrap and refrigerate for 30 minutes.
11. Cut each sandwich diagonally in half with a sharp knife.

Summarized from No Recipes's video. Watch it for the details.

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CreamHeavy creamBreadStrawberryJamSweetened condensed milkStrawberry jam