The Japanese sando is both humble and refined, embodying
Japanese culinary excellence and flavor at its very best. For Chef Walter
Ishizuka of Yabai Sando, France's trendiest sando restaurant, these cult
classics evoke the flavors of his childhood.
This groundbreaking cookbook allows you to create dozens of Ishizuka's
amazing sando recipes, including:
-
The
Classic Tonkatsu Pork Cutlet Sando: A crispy pork cutlet with
tangy Ginger Wasabi Sauce
-
The
Wagyu Beef Sando: Chef Ishizuka's signature sandwich with spicy
Wasabi Sriracha Mayo and tangy-sweet pickled red onions
-
Truffle
Grilled Cheese Sando: Melted cheddar dressed with umami-rich
Truffle Mayo
-
Lobster
Sando: Freshly steamed lobster complemented by Citrus, Mint and Ginger
Mayo
-
Smoked
Salmon & Wakame Sando: Fluffy charcoal Shokupan Bread with
Coriander Sauce
-
Chocolate
Hazelnut Sando: A sinfully rich chocolate delight with orange
praline paste
- Plus
many other exciting recipes!
Chef Ishizuka includes a recipe for his delicate Shokupan Bread—a must for an
authentic sando—and his flavorful "secret dressings" such as Yuzu
Aioli, Ginger Wasabi Mayo, Horseradish Curry Cream and many more. There are
also recipes for Tempura and Miso Soup, rice and Japanese pickles. Plus, tips
for buying and working with the key ingredients needed to make sandos as
delicious as they look.
About the Author
Chef Walter Ishizuka is the founder and CEO of
Yabai Sando, a gourmet sandwich restaurant in Paris.
He is the former head chef of the Rivie brasserie at The
Hoxton, Paris and worked for over 20 years in Michelin-starred restaurants like
l'Auberge du Pont de Collonges - Paul Bocuse in Lyon, The Ritz in Paris and The
Connaught in London.
At Yabai Sando, he offers gourmet versions of the cult
Japanese sandwiches that are now sweeping the globe.
His goal is to offer quality comfort foods that remind him
of his childhood. Excellence and eco-responsibility are his mantras.
Sensitive to the cause of sustainability, he fine-tunes each
recipe to reduce its environmental impact as much as possible.
