Crispy Fish Sando Wasabi Mayo
Japan's iconic fish sandwich (sando) — a thick Japanese milk bread slice cradling a panko-crusted crispy cod or pollock fillet, shredded cabbage, pickled daikon and a fiery wasabi Kewpie mayo sauce. The crust is shattering; the bread is impossibly soft.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season fish with salt and white pepper. Dust in flour, dip in egg, coat in panko.
About 5 min
Deep fry at 180°C/350°F for 4–5 minutes until golden and cooked through. Drain.
About 14 min
Wasabi mayo: mix Kewpie, wasabi, soy and lemon until smooth.
About 14 min
Spread wasabi mayo generously on both bread slices. Layer cabbage on the bottom slice, then the hot crispy fish, then pickled daikon.
About 14 min
Press the top slice down firmly. Cut in half straight across (Japanese style, no diagonal). Wrap in cling film briefly and press for a clean cross-section. Serve.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: gluten, dairy, eggs, soy, fish
You might also cook
All Japanese recipes
Recipe by Boon Tools.