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Sand-what?
Sand-what?
Inkigayo sandwich for lunch - a vlog
Grace's how-to video for this sandwich recipe (with prep and process!)
Sandwich lunch spread!
Sandwich cut to share
Assembly:
6 slices white sandwich bread
4 tbsp strawberry jam
Potato Salad:
2 eggs (hard boiled)
2 yukon gold potatoes (boiled)
3 tbsp Japanese mayo
1/4 tsp white pepper
1/4 tsp salt
Crab and Cabbage Salad:
4 sticks imitation crab
1.5 cups cabbage (thinly sliced)
3 tbsp Japanese mayo
1/4 tsp black pepper
1 tsp lemon or lime juice
I found this recipe from MJ of Miso Jen Kitchen, and adapted it below (and on my Recipes page). The original recipe is from Inkigayo.
Directions:
Boiled potatoes and eggs: peel potatoes, cut into large chunks. Bring a pot of water with potatoes with salt to boil, add eggs.
Take out eggs after 10 min, add into an ice bath. Boil potatoes for another 5 min (until tender). Take potatoes out and mash. Peel eggs.
Cabbage salad: Wash and slice cabbage finely. Chop imitation crab into small pieces. Mix and add other cabbage salad ingredients. Chill for 30 min.
Potato salad assembly: mash eggs, then add in all potato salad ingredients and mix until smooth.
Sandwich assembly (for one sandwich): spread 1 tbsp strawberry jam on the first slice of bread. On the second slice of bread, add half of the cabbage salad. Close the first sandwich. On top of the second slice of bread, spread another 1 tbsp of jam. On the third and final slice of bread, spread half of the potato salad. Close the sandwich and cut off the edges. Wrap in parchment paper then cut diagonally if serving immediately.
Repeat assembly for the second sandwich.
Close-up of sandwich and lunch accoutrements
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