Sweet and Sour Sando Platter
FROM CHEF HISASHI MURAKAMI
About The Dish
At his Brooklyn restaurant Taku Sando, Hisashi Murakami can put anything on Japanese milk bread — from pork katsu to strawberries — and people will line up. For the holidays, try his milk bread finger foods with roast beef and a berry-balsamic glaze.
Sweet and Sour Sando Platter
Koyo Berry and
Beef Canapé
MAKES 5 SERVINGS
Ingredients
1/2 pound beef tenderloin
Salt
Pepper
2 ounces butter
1 sprig rosemary
2 Koyo Berries, chopped
1 garlic clove
2 ounces butter
2 ounces soy sauce
3 ounces honey
2 ounces red wine
2 ounces balsamic vinegar glaze
5 pieces milk bread
Arugula, for garnishing
1 Koyo Berry, for garnishing
Instructions
1. Put beef tenderloin in a shallow dish and season well on both sides with salt and pepper. Cook in a sous-vide for 40 minutes at 131 degrees, or until medium-rare.
2. Sauté butter, rosemary, chopped garlic and strawberries over low heat. Add soy sauce, honey, red wine, and balsamic vinegar glaze. Cook to combine.
3. Slice milk bread into 2-inch squares and brush with butter. Bake or toast until brown.
4. Slice roast beef and arrange on bread with butter rosemary sauce. Garnish with arugula and Koyo Berry slices.
Hot Girl Tamago
Egg Salad Sando
MAKES 5 SERVINGS
Ingredients
2 boiled eggs
2 tablespoons Kewpie mayonnaise
2 teaspoons sushi vinegar
10 pieces milk bread, cut in quarters
Chives
5 Good Girl Snacks Hot Girl Pickles
Instructions
1. Add mayonnaise and sushi vinegar to bowl and beat to combine. Incorporate boiled eggs to make egg salad. Add salt and pepper to taste.
2. Prepare an ice bath and a pot of boiling water. Boil chives for approximately 15 seconds, then remove from water and add to an ice bath to cool. Drain chives and squeeze to remove liquid. Soak in pickle juice for at least one hour, up to overnight.
3. Arrange pickles on milk bread and add egg salad. Tie together with pickled chives, as if wrapping a present.
Back to the Feast
A fruit you know, a flavor you’d never expect
