Deep-Fried Japanese Cream Sandos
Japanese cream sandos get a decadent upgrade with this deep-fried version. Fluffy milk bread filled with sweet custard cream, dipped in batter, and fried to golden perfection. This indulgent treat combines crispy exterior with a creamy, melting center for an unforgettable dessert experience.
Equipment
- Deep Fryer or Heavy Pot
- Rolling Pin
- Mixing Bowls
Ingredients
Main Ingredients
- 8 slices Japanese milk bread (shokupan)
- 2 cups custard cream homemade or store-bought
- 2 eggs
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- Prepare the custard cream if making homemade and chill until firm.
- Remove crusts from bread slices and flatten slightly with a rolling pin.
- Spread a generous layer of custard cream (about 2–3 tablespoons) on one bread slice. Place another slice on top to create a sandwich and press edges to seal. Repeat with remaining bread to make 4 sandwiches.
- Freeze sandwiches for 30 minutes to firm up.
- Prepare three shallow dishes: one with flour, one with beaten eggs and milk mixed together, and one with panko breadcrumbs.
- Dip each chilled sandwich in flour, then egg mixture, then panko, ensuring complete coverage.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Fry sandwiches one at a time until golden brown, about 2–3 minutes.
- Drain on paper towels, dust with powdered sugar, and serve warm.
Notes
You can customize your sandos with chocolate, berries, matcha, or even cinnamon sugar coatings. Leftovers reheat best in the oven, and unfried sandwiches freeze well for up to 2 weeks. Be sure to press the edges of your sandwiches firmly and freeze before frying to avoid leaks.