Make Japan’s Best Convenience Store Sandwiches at Home
Andy Cooks
@andy_cooksAbout
So you want to know a little more about me? I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school. Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen. It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my YouTube channel. Andy x
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Video Description
I love all katsu sandos but I’ve never been to Japan, so I wanted to try some other famous sandwiches from there and the range is wild! Learn how to make homemade Japanese Milk Bread, and then a delicious Pork Katsu Sando, Tamago (egg) Sando or the sweet Fruit Sando. You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching. RECIPES: Milk bread: https://www.andy-cooks.com/blogs/recipes/japanese-milk-bread Katsu pork sando: https://www.andy-cooks.com/blogs/recipes/katsu-pork-sando Tamago sando: https://www.andy-cooks.com/blogs/recipes/tamago-egg-sando Fruit sando: https://www.andy-cooks.com/blogs/recipes/fruit-sando Bread tin size is 4x4.5x7.9 inches/10.2x11.5x20 cm MY COOKBOOK: https://bit.ly/3WVoXAN FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: https://story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112 Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins
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