Japanese Fruit Sandwich
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
1
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Calories
659 kcal
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Course
Others
Japanese Fruit Sandwich
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 lices milk bread or Japanese shokupan, fluffy
- 5 strawberry or smaller ones, large
- ½ cup heavy whipping cream
- 3 tsp. icing sugar
Instructions
- All ingredients ready? Let's begin!
- Wash the strawberries, remove stems, and pat them dry with paper towels to remove any excess moisture.
- Prepare a large bowl with some ice water and a medium bowl that fits on top of the larger bowl. Place cream in medium bowl and start whisking on low speed.
- Once bubbly, gradually add sugar and whisk at medium-high speed. Stop when the cream has formed into stiff peaks. It should stick to the whisk when you lift it.
- Now, remove the bowl from the ice water, take a hand whisk and finish whisking by hand until you achieve the desired consistency. It should be spreadable, but not runny. Don’t over-whisk, you’ll end up with butter.
- Prepare plastic wrap, enough to be able to wrap the sandwich tightly. Place slices of bread on the plastic wrap.
- Spread whipped cream on both slices. About 3 tablespoons per side.
- Carefully arrange the strawberries diagonally on one side of the bread. Think about how it will look when you cut the sandwich diagonally. If you have large strawberries, place 3 of them diagonally down the center of the slice, then place one strawberry on each corner.
- Cover up the spaces in between the strawberries with more whipped cream. Place the other slice of bread on top and tightly wrap the sandwich. Draw a diagonal line on the plastic wrap with a permanent marker to remember where you placed the strawberries.
- Place it in between two plates in the fridge for at least 1 hour or overnight.
- To cut the sandwich, put it on a cutting board and run a clean knife under hot water. Remove the plastic wrap and cut the sandwich diagonally where the marked line is. Don’t open the sandwich to show the cross-section yet.
- Clean the knife with hot water, gently press down the sandwich and cut the edges. Now you can expose the beautiful cross-section.
- Eat immediately after cutting. Store in the fridge overnight before cutting if you want to prepare this Strawberry Sando ahead of time.
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
55g
(18%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.02g
(1%)
Cholesterol
134mg
(45%)
Sodium
299mg
(12%)
Potassium
399mg
(8%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
1767IU
(35%)
Vitamin C
80mg
(89%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 299mg | 12% |
| Potassium | 399mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 1767IU | 35% |
| Vitamin C | 80mg | 89% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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