Deep Fried Cream Sandos
Viral Japanese-inspired deep fried cream sandwiches made at home with fresh milk bread and three flavors — fresh cream with strawberries, matcha, and ube.
While I'm not headed to Japan anytime soon, I really wanted to try the viral deep fried cream sando, so I took matters into my own hands and made it at home using fresh Japanese milk bread. I don't deep fry a lot of things at home, so this part was a little scary, but it's actually very doable and you don't need that much oil. After the bread is nice and crispy, we'll slice it in half, carve out the middle, and then make the whipped cream. I'm doing a plain fresh cream with strawberries, then a matcha, and then an ube flavored one. I absolutely love the crispiness of the bread and how it contrasts with the soft cream. Save yourself a flight to Japan by making these at home — but let's be honest, you should still go to Japan.
Deep Fried Cream Sandos
Ingredients
- 1 loaf sliced Japanese milk bread
- 1 1/2 cups vegetable oil
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 4 strawberries, sliced
- 2 tsp matcha powder
- 3 drops ube extract
- Sweet potato powder for dusting
- Matcha powder for dusting
Instructions
- Heat vegetable oil in a pot or deep pan over medium-high heat until hot enough for frying.
- Deep fry slices of Japanese milk bread until golden and crispy on both sides. Transfer to a paper towel-lined plate to drain.
- While the bread cools slightly, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
- Divide the whipped cream into three portions. Keep one plain, fold matcha powder into the second, and mix ube extract into the third.
- Slice each piece of fried bread in half and carve out the middle to create a pocket.
- Using a spatula, stuff each bread pocket with as much cream as you can fit — plain cream with strawberries, matcha cream, and ube cream.
- Top the fresh cream sando with sliced strawberries and a sprinkle of powdered sugar. Dust the matcha sando with matcha powder and the ube sando with sweet potato powder.
You don't need a deep fryer for this — a regular pot with about 1 1/2 cups of oil works great. The key is getting the bread nice and crispy so it contrasts with the soft whipped cream filling.
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