Fresh open-face sandwiches featuring Japanese flavors, vibrant toppings, and creative arrangements for a delightful bite.
# Components:
→ Bread
01 - 4 slices Japanese milk bread (shokupan) or soft white sandwich bread
→ Protein
02 - 3.5 ounces cooked shrimp, peeled and deveined
03 - 2 large eggs
→ Vegetables
04 - 1/2 small cucumber, thinly sliced
05 - 1/2 avocado, sliced
06 - 4 small radishes, thinly sliced
07 - 1 small carrot, julienned
08 - 2 sheets nori (seaweed), cut into strips
09 - 1 tablespoon pickled ginger (optional)
10 - 1 tablespoon shelled edamame beans
→ Spreads & Seasoning
11 - 2 tablespoons Japanese mayonnaise (Kewpie preferred)
12 - 1 teaspoon soy sauce
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon toasted sesame oil
15 - 1 teaspoon black or white sesame seeds
16 - Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 - Lightly toast the bread slices until just golden, then allow to cool to room temperature.
02 - Place eggs in a small saucepan, cover with water, bring to a boil and simmer for 8 minutes. Remove eggs, cool under cold water, peel, and slice into rounds.
03 - In a bowl, combine mayonnaise, soy sauce, rice vinegar, and toasted sesame oil. Mix until fully blended.
04 - Spread a thin layer of the prepared mayonnaise mixture over each toasted bread slice.
05 - Arrange shrimp, egg slices, cucumber, avocado, radish, carrot, nori strips, pickled ginger, and edamame decoratively on each bread slice.
06 - Sprinkle each sandwich with sesame seeds. Add salt and freshly ground black pepper as desired.
07 - Serve immediately or carefully pack into a bento box. If storing, wrap and chill for up to 4 hours before consuming.
