Make Japan’s Best Convenience Store Sandwiches at Home

[@atouchoftrouble]

The way he cooks really makes it seem simple enough for others to do at home 😊 No being fancy, no fancy tools, just like hanging out in a friend's kitchen while they cook.

[@andy_cooks]

thank you 🙏

[@ChauNyan]

If you see his hands movements, he's an advanced or even expert in bread making alone.

[@majintv24]

My favorite thing about the channel besides andy being himself is that he shows things from home cooks and a pro chef perspective and its easy to follow based on wheres hes making it

[@BoyGeorge76]

whats wrong with fancy tools?

[@Angel-Otk]

You probably only cook instant ramen, so it’s not like your opinion is too relevant anyway

[@nickcifarelli8887]

for someone who OBVIOUSLY is a legend in the kitchen, its refreshing to see you make a million little mistakes and laugh it off. It makes you human and relatable. and those look amazing.

[@bobbywhite5319]

Pratfall effect

[@Thegbear]

Julia Child was a lot like that, a big proponent of having fun in the kitchen.

[@davidmcculloch7709]

I was in Japan and found a Tonkatsu sandwich I was so excited about. The clerk looked at it, said it was bad and threw it in the trash! Internally, I was about to cry because it was the last one. He got me a fresh one! It was amazing. I wish there was a Japanese 711 near me!!! They are so amazing!

[@iDeker]

Same thing happened to me when I tried my first 7/11 sandwich lol

[@SulliMike23]

Wow, good customer service.

[@pencilcheck]

Where in Japan?? That is good customer service

[@iDeker]

@@pencilcheck it was just outside Shinjuku for me. It’s was on the corner of the block. Super friendly people

[@Lilsalad666]

seems like a waste...wait, it IS a waste!

[@InbredTaco]

🎵Sando's With Ando 🎵

[@TanukiSC]

Brilliant 😂

[@HyperionTechOfficial]

😂

[@katjawieland5592]

😂

[@NotChefCook]

😂

[@natbarron]

😂

[@natsukoinui]

Hello from Japan! These look amazing, thank you for this video! Not a combini (convenience store) food but I’ve had a croissant version of the strawberry one, and it was heaven. Croissant sliced in sandwich half, LOTS of whipped cream and strawberries.

[@andy_cooks]

sounds delicious!

[@Crowsie]

those are incredible, whenever I'm in the city I always call into the bakery and grab one for myself

[@sebeckley]

I made egg salad by mixing just the yolks with the mayo, etc and adding chopped whites at the end for the first time recently and wow. I never thought it would make a difference, but it's a game changer.

[@GundamGokuTV]

I find it odd is that not how everyone makes egg salad. I'm from the American South and we've always done it like that.

[@Spungizzle]

@@GundamGokuTV i can see the benefit. But I would never, ever do that. Why? The feeling / sound of scraping against a strainer makes my hair stand on end! I cannot stand it haha

[@hexaitine]

@@Spungizzle You could just mash the yolks normally. It might not be as fine/smooth as a strainer but will still work. The point is just to retain contrasting textures by mashing the yolks separately from the chopped whites.

[@aubrie_morgan]

I love watching these videos. Andy is so down to earth and doesn’t take himself too seriously.

[@minime1397]

i so appreciate you showing the method of bringing together the dough by hand. i feel like normally ppl will use the stand mixer and say you can do it by hand but this really highlights the steps that the dough will go through

[@Spungizzle]

I still really appreciate the fact, that it's not over produced. Make a minor mistake? Doesn't matter, we make it work! Says some thing dumb? Doesn't matter, laugh it off! It's refreshing :) Also I had no idea it was called a Danish Whisk... And I'm Danish. Learn new things everyday!

[@Kurtis.Hermann]

The Chilled Professional Cooking Style makes me Feel like a Close Mate Sitting at that Kitchen Table. LOVE IT ❤

[@andy_cooks]

thanks for watching!

[@claytongross5657]

Right, like I'm in the kitchen with Andy😊

[@fadedsmile1237]

15:48 props for telling us that the katsu has been sitting out, many tv cooking shows would have hammed up the eating experience.

[@alexfacciorusso]

The best thing of being a home chef (or a cook or chef, in general) can be described by one particular moment: when Andy bites into the cream sandwitch and smiles. That is what keeps me going on and keep cooking, that feeling of achievement and wonder to have made, or even better created, something delicious worth of a smile.

[@origamichik3n]

I like Andy providing his own sound FX to the video.

[@misakit.4110]

I absolutely love your demonstrations and knowledge on international cuisine, i find its hard to come by well created and formatted videos that explain foreign recipes in a way that is easy to understand without being overwhelming. Love from the other side of Aus!

[@generalcalamity]

Thats the most Aussie thing I've ever heard... "I got stuck talking to the NBN guy" 😂😂😂

[@sutherlandshots2954]

Hes a Kiwi

[@nickbowd]

@@sutherlandshots2954in Queensland. Btw do we have to call it kingsland now?

[@andy_cooks]

😆 always up for a chat

[@sutherlandshots2954]

@@nickbowd she/he land

[@sutherlandshots2954]

@@andy_cooks Appreciate you give options to the people with limited incomes bro.Not many can afford the out of reach ingredients.Tena koe.

[@itsnotallaboutyou-ge4mh]

You have such a calming presence. It feels comforting watching your videos.

[@theelk801]

protip on the dough kneading: after you’ve mixed the dough just let it rest for like 20 minutes and it’ll be way way easier to knead, I’ve done this a ton of times and it still amazes me how much of a difference it makes

[@sinclaire5479]

Thanks for the tip

[@AgaueAchilles]

8:00 it was at this point that I remembered I wasn't just watching bread being made

[@Darkslide2AR-FE]

These sandwiches are all amazing. Back in 2005 I lived in Japan for 2.5 years while on active duty in the Air Force. These were my go to whenever I had spare time and I was hungry. Such wonderful memories. Glad to learn the recipe so I could enjoy them whenever I crave them. Thank you Andy Subscribed.

[@Baelfyr]

its funny how you did the hot sandwich first, instead of doing both the cold sandwiches and letting them sit in the fridge while you make the hot sandwich.

[@kiki9018]

Who cares

[@Scantronacon]

I mean u not wrong

[@D_Handler]

I was obsessed with the egg sandwiches at 711 in Japan

[@ercedwrds]

The bread cooked in a pullman loaf pan is always so cool, and you nailed that crumb. Excellent video.

[@andy_cooks]

thanks bro

[@mariankay6482]

All 3 look delicious. I love this format and watch every video. I also watch "Back of the House" channel with you and "Babe". The meals you cook while chatting together and with us feels like I'm sitting across the bar from you 2. It's amazing. If anyone reads this and hasn't checked out their 2nd channel, do it!😋

[@andy_cooks]

Legend! thanks for watching both channels 🙏

[@frightbat208]

Ooh thankful that I read this comment because I did not know about the other channel.

[@mariankay6482]

@@frightbat208 it's a good one! I hope you enjoy it as much as I do!

[@spiesonmars]

Arrgh, you're making me hungry! Just got back from Japan and the egg sandwiches were sensational (as was pretty much all of the food over there). 👍

[@andy_cooks]

I need to get over there soon!

[@slowmarchingband1]

Love Japanese convenience stores! They always have lovely locally cooked snacks and for some reason the 7-11 tandoori chicken is delicious 😋

[@nickbowd]

And beer!

[@seth1455]

Japanese Tandoori chicken sandwiches - wowzers

[@RainbowQueen23]

Andy has definitely become a welcome guest in my cooking thank you so much for helping me gain the confidence to cook ❤

[@claytongross5657]

So, first off, your style of teaching is awesome. I was totally watching him roll the bread dough, using the thumbs and index fingers. Secondly, your humor is ON POINT 100% And on a side note, i honestly kept waiting for a "basic Mitch" moment but there wasn't AND I was good with it. Bottom line, keep up the fantastic work sir and I will keep watching 😊

[@DerekBolli]

Andy's admirable efforts to make milk bread from scratch confirms to me the wisdom of investing in a breadmaker 20+ years ago 🙂 I've made pizza dough for home-made pizza and brioche in it and they both were yummy 👍

[@ricardofrombrazil-iam]

Can we please have: COOKING TIPS WITH ANDY🎵 on regular videos?

[@andy_cooks]

😆

[@brianchambers7533]

LEGENDS! What a way to leave your audience feeling good. Great content. What a chef thanks for the positive vibes Andy.

[@RijaMo]

Please sir. I want some more (of that sandwich). Looks really good. It's looks so simple but everything just comes together.

[@HannieRie]

Love watching all of your videos,Chef. I wish that your cookbook is available in our country because I would buy it for sure.

[@kris_kreations]

I absolutely agree, Andy, dredging anything is the worst. But those sandwiches look YUM!

[@mizzprettyhuston]

These sandos are one of the many reasons I dream of spending a couple weeks in Japan........thank you for sharing these recipes. I can't wait to try them 😋

[@yakisobatamago]

Amazing recipes, thanks Andy!

[@andy_cooks]

🙏

[@alik713]

​@@andy_cooksloved the bread prep part! So very detailed, Richard Bertinet couldn't have done it better!

[@hype5471]

thank for doing it without a stand mixer, tried it from the recipe in your short from 3 months ago. glad to see the dough sticking everywhere wasnt a me problem.

[@avocatobobble]

Seriously, you one of very few chefs on KZbin that actually articulates the process of creating bread from scratch applying the best method possible! The warm milk and yeast, allows the yeast to bloom and feed of the sugars of the milk and adding the salt later, let's the yeast continue this process cos salt can actually slow down the process.

[@paranoidhumanoid]

You can sauté the julienned cabbage lightly in butter seasoned with black pepper and salt to reduce setting time. The cooked cabbage releases the sulfur and adds to the pork profile.

[@maxandrews7120]

i love andy so much, such a calm down to earth dude

[@MechaBorne]

Hell yeah, great video! I'd love to see more of your takes on Japanese food

[@timmieboy29]

You always smile when you eat my man, enjoy the little things in life!

[@nobuyukinyuu]

For those of you in the US where it may be harder to get a shokupan loaf tin, try searching for a pullman bread pan instead. It may not be the exact same size, but they're made specifically for square white breads with very little crust.

[@shanngatihine5500]

Bread skills are amazing.

[@latrapp4641]

Tip: instead of a sieve for the egg yolks, use a potato ricer. Also works great for deviled eggs.

[@JunMukai]

Wow, thank you Andy for making these, another appteciatin from a Japanese. Those look authentic and truly amazing! One tip: we make the tamago sando at home, but I've never heard of the technique of separating the white and the york. We just dice the whole boiled eggs and then mix it. That's much easier for home cooks.

[@Athuwu]

What I love about your content is, as a kiwi myself, you actually use ingredients i can bloody find lol

[@pquodling]

Was in Japan in Feb/Mar this year. There is a 7/11 or Lawsons (competitor) about every 3 blocks. Fell in love with the Strawberry Sandos.

[@alexkirkpatrick8351]

I absolutely loved stopping by Family Mart or 7-11 and grabbing a sandwich and you're making three of my favorites. Another great one is the teriyaki chicken with egg salad. Man, I miss Japan!

[@antonberg3271]

The strawberry sandwich reminds me of a dessert that we have in Sweden called a Semla. It is so popular that it has it's own day. It made with a sweet bread that sort of looks like a brioche hamburger bun with whipped cream and a cardamom paste in the middle. If you wanna have a go at that you'd get some serious cred from swedes.

[@sworddomo1951]

one of the few videos I've seen with homemade bread without a stand mixer. you got a follow just for that.

[@StevenWalker-ns5ii]

No joke, I’m watching this in Ueno, Tokyo eating an egg sandwich for breakfast

[@hamiltonkeener9078]

Thank you for making the bread without a mixer!

[@chestfullosixes5808]

This is a master class. Thanks so much chef.

[@burnin20]

It look like the kneading is accelerated. It's mesmerising

[@MrPick71]

Love the chef's privilege when i cook.....last time i made candied bacon i started with 30 slices and served 17 😊

[@unichan5]

Had a chicken tonkatsu sando with red cabbage in a Japanese bakery in Paris a few years ago and I still dream about it sometimes 😂 Thanks for sharing and reminding me that I can make these at home myself!

[@lmb0005]

I’m going to try these at my cafe ❤ especially the katsu pork. Yummy 😋

[@Overblazer]

regarding making the Katsu, I make a lot of schnitzels and the method I found to make it more tastier is working with your hands set one hand to be "dry" and the other "wet" so the dry one will put it in the flower put it on one side tap it gently and flip and tap gently again it will cover everything better, the wet hand will handle the egg wash just put it in raise it remove it and let the excess egg fall back to the container and transfer it with the wet hand to the bread crumbs, with the dry hand pretty much just punch it with you back of your fingers which will make the meat spread out a bit and will force the bread crumbs or panko coat way better. enjoy

[@anim88141]

These look amazing! Take me back to 711 Japan🤤 You simplify so many great recipes, huge shoutout for your ‘how to cook poached eggs’, I've finally perfected it

[@abrahamscharia3134]

Awesome session of learning ❤ with Andy

[@brendanmcaleer4058]

If I may, a tips I've learned for katsu that was kinda counter-intuitive. (Obvious tip: go to a Japanese grocery store for panko if you can, it's both cheaper and better.) If you wet your panko with a spray bottle until it's the consistency of sawdust, it will stick so much better, and you get a really intense crunch out of it. Highly recommend - love Andy's videos, bacon-water trick blew my mind!

[@starkecera]

Andy just use a fork to mash the boiled eggs with yolk in. It gives total control for texture you desire and way simpler!

[@Bodneyblue]

Egg sando from Family Mart was my top goto when I was in Japan...Also liked the yakisoba buns..Japanese beers good to wash it down with...Asahi or Sapporro.

[@ricardofrombrazil-iam]

Andy's own sound effects for this video werre AMAZING lololol

[@frightbat208]

Yes!! “Donk!” When he laid the bread slices down 🥰

[@coolbrotherf127]

I got to try a real katsu sando recently and it was so good. Wish they were more common around here, but at least I can make my own.

[@St0rmTheGates]

Great video, man! I always wanted to try one of those cream and strawberry sandwiches, and now I can! Cheers!

[@nickbowd]

Luv your content mate. Looking forward to seeing the new set.

[@nagasako7]

MAN I LOVE FRUIT SANDOS 😂

[@lian179]

Watching you enjoy the last 2 made me happy hehehe thanks chef!

[@mrdeepccreep]

3:44 Thx for the tip

[@clarakyme]

i think for the strawberry one, the ones you find in Japanese convenient stores have a layer of custard in between

[@hellofath]

Am dying for the egg and strawberry sandos!

[@jmpersonal2402]

I should book a ticket to Japan this instant!!! Thanks, Team

[@lizalohan01]

The practice of patience, gives time for detail and perfection 😂

[@gamergirl209]

Thanks for showing the messy side of adding butter to a bread dough. It absolutely terrified me the first time it happened, and no one ever talks about how it seems impossible to incorporate.

[@frightbat208]

Always great! I would love a Queensland cooking retreat with Andy and Babe with other foodie but cool couples.

[@adfjasjhf]

I recently came back from Japan trip and you did really made me miss 7-eleven sandwiches! Loved the way you present the cooking, subbed! :)

[@plexjonez9217]

Triangles are why I watch your videos. It's the only proper way cut a sandwich.

[@Anabriella]

I will never make any of these, but it was thoroughly enjoyable to watch 😂

[@giraffesinc.2193]

GOOOOD MORNING ANDY (and your family) from SoCal! Tangzhong (sp?) makes the absolute best bread, ever.

[@CZTachyonsVN]

Andy! Thank you for not using a stand mixer and kneading by hand! Please also do that for any future recepies/videos unless it is not a possible alternative.

[@Pholiage]

I use a small ladle when using a fine sieve and work it like a pestle.

[@LukaWillems]

nice choice of food I Love your recipe for your. Cooking

[@13alir]

Andy is a brilliant chef and makes everything he makes look so bloody easy. I try to make fancy food but it never really looks the way it should when plated lol 😂

[@LylWren]

As someone who loves egg salad sandwiches I want to try all the different kinds and I will be making this.

[@isabelbauer8047]

Super, die werde ich alle nach machen. Vielen Dank 😊

[@annajosullivan]

The egg salad sandwiches at 7-11 in Japan are so excellent!

[@dicsoncandra1948]

For the egg sando, you got to mix the mayo only with the yolk-the white comes later.

[@Nizer174]

Easy to digest vid and food I’m sure. Cheers Andy for another belter.

[@AussieAngeS]

Wow these sandwiches are fantastic! I haven't left Australia and would love to go to Japan to experience the real thing, but these recipes are awesome. Thanks Andy

[@matmccarthy515]

Absolutely Brilliant! Thanks Andy!

[@remiewatkins8032]

Awesome stuff Andy love your videos

[@robertrootz1851]

7-11 has the best food in Japan. Those egg sandwiches are on point.

[@yalecrandall3348]

Thank you for answering my questions. I really like your interaction with Katelyn. I pray that 2024 brings you all the joy and happiness you both deserve. I really love your short videos. I am 85 years old and just learning how to cook. I am impressed how you make cooking appear to be so easy. May GOD bless.

[@cyruslee1015]

There is some magic in the Japanese’s egg salad sandwich

[@adgdashaef]

I make this bread daily for my family. You don't need non-stick pan for the tangzhon. You also don't need to cover it, doesn't matter if it develops skin or not. It will be added to the dough and worked in anyways.

[@HD-ol1mc]

Egg sandwich was the first thing I ate when we arrived in Japan late last year 😋. Also thanks for not using a stand mixer, I love to bake and don’t have one 😊.

[@keraptisblackrazor2658]

Egg sandwich each morning from Lawsons on my last trip. So good.

[@iamkaioken]

They look so dang gooooooood. Bravo Andy! Katsu sando is one of my favorites growing up and still to this day. Cheers mate!

[@andy_cooks]

It's so good!

[@Beholderost]

you should try the swedish semla