Recipe from Yudai Kanayama
Adapted by Ligaya Mishan
- Total Time
- 20 minutes plus 1 hour chilling
- Rating
- 4(325)
- Notes
- Read community notes
The origins of the fruit sandwich are believed to go back to Japan’s luxury fruit stores and the fruit parlors attached to them. This version comes from Yudai Kanayama, a native of Hokkaido who runs the restaurants the Izakaya NYC and Dr Clark in New York. Fresh fruit — fat strawberries, golden mango, kiwi with black ellipses of seeds, or whatever you like — is engulfed in whipped cream mixed with mascarpone, which makes it implausibly airy yet dense. (In Japanese, the texture is called fuwa-fuwa: fluffy like a cloud.) Pressed on either side are crustless slices of shokupan, milk bread that agreeably springs back. The sandwich looks like dessert but isn’t, or not exactly; it makes for a lovely little meal that feels slightly illicit, as if for a moment there are no rules. —Ligaya Mishan
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Ingredients
Yield:2 sandwiches (2 to 4 servings)
- ¾cup plus 3 tablespoons/200 grams mascarpone
- 1tablespoon honey
- ¾cup plus 2 tablespoons/200 grams heavy cream, chilled
- 4slices shokupan (milk bread) or any fluffy white sandwich bread
- 8 to 10pieces cut fruit (1-inch chunks), such as strawberries, banana, mango and kiwi
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
787 calories; 68 grams fat; 40 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 11 grams protein; 523 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Chill a mixing bowl and the beater attachments of a hand mixer in the refrigerator for 15 minutes. (A metal bowl will chill more quickly than glass.) Meanwhile, in a separate large bowl, mix the mascarpone with the honey until smooth.
Step
2
Place the chilled mixing bowl in another, larger bowl filled with ice water, to keep it cold. Pour the chilled heavy cream in the mixing bowl. (The colder everything is, the less time it will take to whip the cream and the lighter and fluffier it will be.) Using a hand mixer with the chilled beater attachments, beat the cream until stiff enough to hold peaks, 5 to 8 minutes on medium.
Step
3
Add the whipped cream to the mascarpone and gently combine. The mixture should be fairly firm, so it won’t squeeze out the sides of the sandwich when slicing. (If the mixture is too soft, chill briefly until firmer but still spreadable, about 5 minutes.)
Step
4
Take the 4 slices of bread and cut off the crusts on all 4 sides. Using a spatula, spread about ⅓ cup of cream filling on each slice of bread. (It will be thick.)
Step
5
Pat the fruit dry with paper towels to absorb any excess moisture. Arrange the fruit on top of the cream on 2 slices of bread, keeping in mind that you will be cutting along the diagonal and showing off cut sections of fruit. Make a mental note of which diagonal you will be using.
Step
6
Cover the fruit with the remaining cream. Then put the other slice of bread, cream side down, on top of the fruit to make the sandwich.
Step
7
Wrap the sandwich with plastic wrap, very tightly, making sure there’s no air inside. Mark your chosen diagonal on the plastic wrap, so you will know where to cut. Chill in the refrigerator for at least 1 hour or overnight.
Step
8
Hold a serrated bread knife under hot running water for 15 seconds, then wipe dry. (A warm knife cuts more cleanly than a cold one.) Unwrap the sandwich and cut along your chosen diagonal line. Serve immediately.
Ratings
4
out of 5
325
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Cooking Notes
Pshaw707
Consider wrapping your knife in a hot towel to warm it instead of running it under hot water. (Wet a towel and microwave it.) In most homes 30 seconds of kitchen faucet flow equals roughly a gallon of water (at avg flow rate of 1.8-2.2 gallons/min). Almost half the US is in drought with much of the west coast in extreme drought. That gallon of water has better uses than warming a knife.(That said, I'll be trying this recipe this weekend, albeit with a different knife warming method!)
Mariah
For water conservation, I suggest a tall narrow vase/water bottle filled with quite hot water into which one can plunge and keep the knife.Looking forward to trying the recipe this weekend!
Mary
I'd try beating some dairy-free yogurt (cashew maybe) and lactose free cream cheese with some maple or vanilla syrup for the filling. But I'd also make it for others as written and then try tasting a small piece of the real thing after taking a few lactase tablets to know what I'm aiming for. I've found that the tablets work if used wisely (not for a big milkshake but for small treats, even a little ice cream now and then). Wishing you luck!
XMason
Worrying about 15 seconds of running water is penny wise and pound foolish. One strawberry plant uses about 20-25 gallons of water per season to produce 20-40 berries, equating to roughly 0.5-1 gallon per strawberry. My suggestion is to make the sandwich and then eat the sandwich and then attend a water board meeting about allocation.
Patricia
When strawberries are at their best, I sandwich halved or thickly sliced strawberries (depending on size) between buttered bread, with a sprinkle of sugar. It's like eating the freshest of strawberry jam sandwiches. The bread has to be soft, and you don't want it sliced too thick. I've also gently opened a top-sliced hot-dog roll, removed a bit of crumb, buttered the insides, sprinkling them with sugar, and filled the roll with small or halved strawberries. Easy to hold and eat!
Cass
Boy did this recipe make me stop in my tracks. I like to think I'm an adventurous eater willing to try almost anything with a definite affinity for sweets but can not imagine eating this under any circ*mstances. The thought of it makes me cringe and I'm also laughing because I'm so shocked at my reaction.
Alexandra
Sounds odd…but actually pretty good! Highly recommend with mango, only. We made it with all the fruit listed but the bites with mango were best. Great snack for a midday coffee or tea.
GalvinT
I was captivated by the picture in the Times magazine and made these sandwiches immediately (using Julia Moskin's milk bread recipe). They weren't as sweet as I was expecting but would have known that if I had read the accompanying story! I doubled the honey and used mango, raspberries and nectarines. They are beautiful to look at and fun and unique to eat - especially at breakfast rather than dessert!
Susan
I discovered these in 7-11’s in Japan and was immediately obsessed. I’m partial to the strawberry only ones. I’m super excited to try this!
FRSQ
Fond remembrances. When I was a (very) little girl Mommy used to make me special sandwiches for lunch: softened cream cheese on Wonder Bread topped with cut pieces of fruit. Eaten open-faced.Now I often do the same for breakfast Stir up a little ricotta until creamy, add a bit of honey, spread it on anything other than Wonder Bread. Finally arrange (not just plop on) my little cut pieces of fruit(s) in a nice design. Simple, "pretty" and delicious.
LJB
This fruit sandwich is so light and rich at the same time, and not as sweet as I anticipated. I used bread made from Julia Moskin's Japanese Milk Bread recipe, which by itself is delicious. My presentation was not as pretty as the photo, I'll try again using more cream and bigger pieces of fruit. Definitely chill at least an hour after making.
Alexandra
Sounds odd…but actually pretty good! Highly recommend with mango, only. We made it with all the fruit listed but the bites with mango were best. Great snack for a midday coffee or tea.
Nancy
Apropos to nothing, I lived in San Francisco on 2012, and a friend took me to a tiny market store where the owner made strawberry sandwiches with light cream, on homemade bread. We used to buy them and have a picnic on Mount Tam. I’d never heard of this sandwich before - Now I know the origin- thank you I can’t wait to make these
GalvinT
I was captivated by the picture in the Times magazine and made these sandwiches immediately (using Julia Moskin's milk bread recipe). They weren't as sweet as I was expecting but would have known that if I had read the accompanying story! I doubled the honey and used mango, raspberries and nectarines. They are beautiful to look at and fun and unique to eat - especially at breakfast rather than dessert!
Patricia
When strawberries are at their best, I sandwich halved or thickly sliced strawberries (depending on size) between buttered bread, with a sprinkle of sugar. It's like eating the freshest of strawberry jam sandwiches. The bread has to be soft, and you don't want it sliced too thick. I've also gently opened a top-sliced hot-dog roll, removed a bit of crumb, buttered the insides, sprinkling them with sugar, and filled the roll with small or halved strawberries. Easy to hold and eat!
Cass
Boy did this recipe make me stop in my tracks. I like to think I'm an adventurous eater willing to try almost anything with a definite affinity for sweets but can not imagine eating this under any circ*mstances. The thought of it makes me cringe and I'm also laughing because I'm so shocked at my reaction.
Mariah
For water conservation, I suggest a tall narrow vase/water bottle filled with quite hot water into which one can plunge and keep the knife.Looking forward to trying the recipe this weekend!
Veronique B
Any suggestion for substitutes for a lactose intolerant?Thanks!
Mary
I'd try beating some dairy-free yogurt (cashew maybe) and lactose free cream cheese with some maple or vanilla syrup for the filling. But I'd also make it for others as written and then try tasting a small piece of the real thing after taking a few lactase tablets to know what I'm aiming for. I've found that the tablets work if used wisely (not for a big milkshake but for small treats, even a little ice cream now and then). Wishing you luck!
Pshaw707
Consider wrapping your knife in a hot towel to warm it instead of running it under hot water. (Wet a towel and microwave it.) In most homes 30 seconds of kitchen faucet flow equals roughly a gallon of water (at avg flow rate of 1.8-2.2 gallons/min). Almost half the US is in drought with much of the west coast in extreme drought. That gallon of water has better uses than warming a knife.(That said, I'll be trying this recipe this weekend, albeit with a different knife warming method!)
XMason
Worrying about 15 seconds of running water is penny wise and pound foolish. One strawberry plant uses about 20-25 gallons of water per season to produce 20-40 berries, equating to roughly 0.5-1 gallon per strawberry. My suggestion is to make the sandwich and then eat the sandwich and then attend a water board meeting about allocation.
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