Vegan Strawberry Sando (いちごサンド)
A vegan strawberry sando made with soft sandwich bread, fresh strawberries, and rich soy milk custard. This Japanese fruit sandwich is dairy-free, egg-free, and filled with strawberry flavor in every bite.
Ingredients
- 2 slices soft sandwich bread about 1.5 cm thick or thinner, crusts removed
- 5-6 strawberries
- 1 batch Vegan Soy Milk Custard
Instructions
- Rinse the strawberries briefly and pat completely dry with a paper towel. Remove the hulls. Set 2 strawberries aside whole, then dice the remaining strawberries into small pieces (about 30g total).5-6 strawberries
- Fold the diced strawberries into the soy milk custard, mixing gently so the pieces stay intact.1 batch Vegan Soy Milk Custard
- Spread about one-third of the custard across both slices of bread, all the way to the edges.2 slices soft sandwich bread
- Arrange the 2 whole strawberries diagonally on one slice of bread.
- Spoon about half of the remaining custard over the strawberries, covering them completely and filling in the gaps.
- Place the second slice of bread on top and press gently.
- Cut diagonally with a sharp knife.
If the edges separate, spread a little extra custard inside and gently press the bread back together.
Notes
- Thin, soft sandwich bread works best for Japanese fruit sandwiches.
- Japanese sandwich bread is usually softer and slightly sweeter than Western-style sandwich bread.
- Kuzu custard firms up as it chills, so the custard is easiest to use freshly made after the residual heat has dissipated.
- Best eaten the same day.