Japanese Sandos

For the egg salad sando

1. Boil the eggs in a large pot for 10 minutes.

   Then 10 min of waiting

2. Transfer the boiled eggs to a large bowl of ice water to stop the cooking.

3. Tap each egg on the work surface, roll gently to crack the shell, then peel underwater in a fresh bowl of water.

4. Cut the eggs in half, then run a knife through them to chop coarsely.

5. Place the chopped eggs in a bowl and mash with a fork until finely broken down.

6. Season with the sugar, white pepper, salt, mayonnaise, and chives, then stir until combined.

7. Spread a thick layer of egg salad over one slice of milk bread, top with the second slice, trim off the crusts, wrap tightly in plastic, and slice diagonally.

   Then 30 min of waiting

For the strawberry sando

8. Beat the heavy cream on high speed until fluffy, 2–3 minutes.

9. Add the powdered sugar and continue beating until stiff whipped cream forms, 1–2 minutes.

10. Trim the crusts off two slices of milk bread, lay them on plastic wrap, and spread a layer of whipped cream over one slice.

11. Lay the strawberries diagonally across the cream, cover them completely with more whipped cream, top with the second slice of bread, wrap tightly in plastic, and slice diagonally along the strawberries.

    Then 30 min of waiting

For the tonkatsu sauce

12. Combine the ketchup, oyster sauce, Worcestershire sauce, and sugar in a small pot over medium-low heat.

13. Heat and stir until the sugar is completely dissolved, 2–3 minutes, then remove from the heat.

For the katsu toppings

14. Stir the Kewpie mayonnaise, salt, and hot mustard powder together in a small bowl.

15. Cut the cabbage into quarters, remove the core, and slice very thinly using a knife or a mandoline.

For the katsu sando

16. Butterfly each pork chop in half, place between plastic wrap, and pound evenly to 1/4" thickness.

17. Season both sides of the pork cutlets with salt.

18. Set up a breading station with three trays: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

19. Dredge each cutlet in the flour, dip into the egg wash, then coat thoroughly in panko.

20. Heat the vegetable oil in a heavy pot to 350°F (176°C).

21. Fry the cutlets one at a time until golden brown and the internal temperature reaches 165°F (73°C), about 5 minutes per piece, then drain on a wire rack.

    Then 5 min of waiting

22. Spread the hot mustard mayo on both slices of milk bread, place a layer of shredded cabbage on the bottom slice, season with salt, add a pork cutlet, spoon over the tonkatsu sauce, top with the second slice of bread, trim the crusts, and slice diagonally.