Bread, not rice, takes center stage
Sandwich bento
Japanese-style sandwich bento
The Japanese touches in these sandwich fillings—adding shibazuke Japanese pickles in the tuna salad, and using wasabi instead of mustard to flavor the ham and cucumber—open up new horizons for familiar flavors. The idea for the cheese and nori combination came from Kasahara’s grandmother, who used to make cheese and nori toast for him.
- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
• 8 slices sandwich bread
• Margarine
Tuna & shibazuke pickle filling (step 1)
• 15 g chopped shibazuke (shiso-flavored mixed pickles)
• 1/2 can tuna, drained
• 2 Tbsp mayonnaise
Enoki mushroom & egg filling (step 2)
• 1 tsp margarine
• 1 egg
• 2 Tbsp nametake preserved enoki mushrooms
Ham & cucumber filling (step 3)
• 4 slices ham
• 1 cucumber
• 2 Tbsp mayonnaise
• 1 tsp wasabi paste
Nori & cheese (step 4)
• 1 sheet toasted nori, cut into 4 pieces
• 2 slices cheese
1 Mix the shibazuke pickles with the tuna and mayonnaise.
2 Heat margarine in frying pan over medium heat. Break egg into pan and scramble, removing from heat when set. Mix in enoki mushrooms.
3 Slice cucumber thinly. Cut ham slices in half, then slice into strips 1 cm wide. Mix cucumber slices and ham together with mayonnaise and wasabi paste.
4 Spread each slice of bread with margarine. Cover three slices of bread with each of the three fillings. Alternate layers of nori and cheese on a fourth slice. Cover each sandwich with remaining bread slices, trim crusts, and cut into squares.
Source『 KATEIGAHO INTERNATIONAL Japan EDITION 2015 Spring / Summer Vol.35 』
Photography by Hoshito Omija
Recipes and preparation by Masahiro Kasahara
Styling and text by Atsuko Sakamoto
Translation by Julie Kuma
Copy editing by Katherine Heins
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