This Japanese Fried Sandwich recipe is inspired by the viral Japanese shop Age.3 in Ginza. Soft, fluffy milk bread is deep fried until golden and crispy, then stuffed with fillings like egg salad, whipped cream and strawberries, or custard with a crackly, caramelized sugar top like crème brûlée. It’s easy to make at home without flying all the way to Japan, and you can even make it without deep frying using an air fryer or toaster.
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Make Age.3 Fried Japanese Sandwiches at Home!
These viral deep-fried Japanese sandwiches from Age.3 have been trending on social media not only for their visually stunning appearance, but also for the delicious combination of fried bread and generously filled fillings. When I first saw them, they reminded me of Age Pan (Japanese fried bread) combined with classic Japanese sandwiches like tamago sando and fruit sandwiches. If you’ve ever had either of these, you know just how good they are. Fruit cream sandwiches and tamago sando with super soft, fluffy milk bread are already a top-tier combination, but adding something fried and crispy makes it even better. As someone who loves crispy food, I had to recreate it and it’s actually really easy to make at home.
What is Japanese Fried Sandwich?
Japanese fried sandwich, also known as age sando, is a crispy, golden sandwich made with soft, fluffy milk bread that’s deep fried and generously filled with all kinds of ingredients. Popular fillings include classic whipped cream with fruit or matcha, egg salad, and custard topped with a crackly crème brûlée layer.
Originating from the Fukuoka-based shop FRUITS SAND THREE and later developed at Age.3 in Ginza, Tokyo, it quickly became popular on social media and is now made in shops around the world. The name Age.3 is pronounced Ah-geh San (揚げサン). The name Age.3 is pronounced Ah-geh San (揚げサン): “age” (揚げ) means “fried” in Japanese, while “3” is read as “san” (さん), a common honorific.
It tastes exactly like you’d expect, fried bread or a donut combined with whatever filling you choose. What makes it so good is the contrast of textures: the bread is crispy while the filling is soft and creamy. You can’t go wrong with sweet or savory options which is probbaly why they have 30+ options to choose from!
Ingredients and Substitutions
The ingredients are pretty basic and simple and you can use whatever you’re craving or have on hand.
Japanese Milk Bread
Japanese milk bread, also known as shokupan, is a soft, fluffy, and slightly sweet white bread with a cloud-like texture that stays tender even after frying. You can find Japanese milk bread at Japanese supermarkets, Asian grocery stores, or Asian bakeries. If you can’t find it, you can also use homemade milk bread (I’ll be sharing a recipe for that soon!). In a pinch, a soft brioche or sandwich bread will work, but the texture won’t be quite the same.
Whipped Cream
The whipped cream used at Age.3 is soy-based, which gives it a really light and airy mouthfeel. It’s also sweetened with Lakanto, a sugar-free sweetener, so it’s not overly sweet. You can use any whipping cream you like, dairy or non-dairy. Whip it until stiff peaks so it holds its shape inside the fried bread, but be careful not to overwhip. It can go from perfectly whipped to overwhipped in seconds, so keep a close eye on it.
Egg Salad
A classic Japanese sandwich filling that’s simple, creamy, and always good. You really can’t go wrong with this one, and you can also use the filling from my original Japanese egg sandwich recipe.
For the best texture, use hard-boiled eggs so the filling stays light and fluffy. If you use soft-boiled eggs, it becomes more runny and doesn’t hold up as well for frying. For fried sandwiches, I like to add an extra egg yolk and a bit of whipped cream to the mixture. It makes it extra creamy and fluffy, which pairs so well with the crispy fried bread.
Other Fillings and Variations
While their cream and egg salad are classics, you can really add any filling to these deep fried sandwiches. Age.3 has so many options, and you can check out their menu for more ideas. They have over 30 fillings, including seasonal flavours like sakura matcha in the spring.
Their most popular one is the crème brûlée, and it’s also my top choice. The custard and whipped cream together with that crispy sugar top is so good! I also love the Japanese curry with cheese, which tastes just like kare pan in sandwich form.
How to Make Japanese Fried Sandwich
These Japanese fried sandwiches come together really easily, and once you get the hang of it, you can mix and match fillings however you like.
- Prepare fillings: Make the filling of your choice, like whipped cream, egg salad, or curry. Keep it ready to go so assembly is quick.
- Fry the bread: Fry slices of Japanese milk bread for just a few seconds on each side until lightly golden and crispy. Place it vertically on a wire rack to let the excess oil drip off.
- Slice and open the bread: While the bread is warm, slice on a diagonal. Then cut between the slice and carefully open it to create a pocket for the filling. You can use scissors or a sharp knife.
- Fill the sandwich: Add your filling generously, pack it to the edges, and enjoy immediately while the bread is crispy and the inside is creamy.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Use fresh oil: Bread absorbs quite a bit of oil so use new oil so that it doesn’t taste like frying oil.
- Let the bread dry slightly: If your shokupan is super fresh or soft, letting it sit uncovered for a bit firms it up and helps prevent it from absorbing too much oil.
- Fry at a high temperature: The bread is already cooked, so all we need is a bit of crisp. Frying for a shorter time at a higher temp keeps them from getting greasy.
- Don’t fry until too dark: Aim for a light golden colour. The bread will continue to darken after removal, and over-browned bread can be hard to split open.
- Use scissors or a sharp knife to slice: Dull knives push the bread in and can tear it.
- Create the pocket while still warm: Once the bread cools, it gets too crispy and cracks easily. Place a piece of paper towel inside to keep it open.
- Serve fresh: These sandwiches are best enjoyed immediately, especially the cream-filled ones. They tend to get soggy when left for too long.
How to Make Ahead and Store
These Japanese fried sandwiches are best served fresh, but if needed, you can keep the bread and fillings separate until you’re ready to assemble.
- Make ahead: Prepare all the fillings in advance and keep them refrigerated until ready to use. When ready to serve, freshly fry the Japanese milk bread and reheat any fillings that are meant to be served warm.
- Store: Avoid storing fully filled sandwiches, as the bread will get soggy. Storing the bread and fillings separately works best if you need to prep ahead.
Recipe FAQ
It’s pronounced Ah-geh San (揚げサン). “Age” (揚げ) means fried in Japanese, and “3” is short for “san,” which comes from “sando,” the Japanese word for sandwich.
Yes! I actually like using an air fryer for a lighter version. Just brush the bread lightly with oil and air fry at high heat until golden and crispy. It won’t be exactly the same as deep-fried, but still delicious.
Yes! You can lightly pan-fry the bread with just a little oil in the bottom of the pan. Cook each side for a few seconds until golden and crispy. It won’t be exactly like deep-fried, but you still get that delicious crunch.
Fried bread is naturally a little oily, that’s part of what makes it taste so good and “juicy.” Bread soaks up oil because of its sponge-like structure. If the oil isn’t hot enough, the bread sits and absorbs it, and as moisture escapes during frying, tiny surface craters fill with oil. To avoid an overly oily and deep-fried flavor, use fresh, neutral oils that can handle high heat, like vegetable, canola, or sunflower oil. Slightly drying the bread first and frying at the right temperature helps keep it crisp without being greasy.
More Japanese Sandwich Recipes
- Japanese Egg Sandwich
- Japanese Tuna Mayo Sandwich
- Katsu Sando (Japanese Fried Cutlet Sandwich)
- Japanese Fruit Sandwich
Enjoy! If you make this Japanese Fried Sandwich recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Japanese Fried Sandwich (Age Sando)
- Total Time: 11 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
This Japanese Fried Sandwich recipe is inspired by the viral Japanese shop Age.3 in Ginza. Soft, fluffy milk bread is deep fried until golden and crispy, then stuffed with fillings like egg salad, whipped cream and strawberries, or custard with a crackly, caramelized sugar top like crème brûlée. It’s easy to make at home without flying all the way to Japan, and you can even make it without deep frying using an air fryer or toaster.
Ingredients
Fried Bread
- 2 slices of shokupan (2 cm wide each), or as many as you’re making
- neutral oil, for frying
Tamago Sando (~2,5 eggs per half piece of bread)
- 3 large eggs, hard boiled (3 yolks, 2 whites)
- 1–1.5 tbsp kewpie mayo
- 1 tbsp whipped cream (from below)
- 1/8 tsp MSG
- 1/2 tsp ketchup, optional
- 1/8 tsp of nutmeg, optional
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- dried parsley, for garnish
Curry Cheese (1/2 cup per half piece of bread)
- Japanese curry filling, about 180 g per half sandwich
- shredded cheese (ie. mozzarella, cheddar, gouda or swiss)
Whipped Cream Sando (~1/3-1/2 cup cream per half piece of bread)
- 1 cup heavy cream
- 2–4 tbsp powdered sugar
- 1 teaspoon vanilla extract
Creme Brûlée Custard (~1/4 cup custard per half piece of bread)
Additional Ingredients
- strawberries, sliced (or other fruit)
- granulated sugar, for torching
More Fillings/Topping Ideas
- daigaku imo
- Japanese potato salad
- Teriyaki chicken
- cream cheese whip
Instructions
Prepare Fillings
Make the Whipped Cream
- Add the cold heavy cream, powdered sugar, and vanilla extract to a bowl or jar.
- Using a hand mixer on high speed or a stand mixer on medium-high speed (level 6 on a KitchenAid), whip for 4–5 minutes until stiff peaks form.
- Check frequently, especially around the 4-minute mark, to prevent over-whipping, as it can quickly become grainy.
- Transfer the whipped cream to a piping bag and keep it refrigerated until ready to use.
Make the Egg Salad
- Bring a pot of water to a boil. Lightly tap the bottom of each egg with a spoon until you hear a small crack, then carefully lower the eggs into the boiling water. Boil the eggs for 9 minutes, then transfer them to an ice bath and chill for 10 minutes before peeling.
- Separate the yolks from the whites, then place 3 yolks into a bowl and mash until they form fine crumbles. Add the mayo and seasonings and mix until smooth and creamy. Roughly chop 2 egg whites and fold them into the yolk mixture. You can eat the remaining egg white or add it in, but keeping a ratio of 3 yolks to 2 whites makes the mixture richer.
- Add the whipped cream and mix it in. It should be super light, fluffy and creamy.
Prepare any additional fillings that you plan to use.
Fry & Prepare the Bread
- Add at least 5 cm of oil to a medium or large pot. Heat to 190–200°C (375–392°F).
- Fry bread for 15 seconds per side. Flip and fry for another 15 seconds. Then fry each side once more for 15-20 seconds each until golden. Avoid over-browning as the bread will continue to darken after removing from the oil.
- Transfer to a wire rack and stand upright to drain excess oil.
- While still warm, slice the bread on a diagonal. Cut between the bread with scissors or a very sharp knife without cutting all the way through. Then carefully open it up to create a pocket.
- Optional: scrunch a piece of paper towel and place it inside the pocket to keep it from closing back up as you cut the rest. Using paper towel also absorbs any excess oil that might have gotten to the middle of the bread.
Assemble
Tamago Sando
- Fill generously with egg salad, packing it to the end. You can make 1 super filled sandwich with the amount above or 2 with less filling.
- Garnish with dried or fresh parsley
Curry Cheese
- Fill with warm curry Top with shredded cheese. Optionally, torch until melted and lightly charred.
- Garnish with dried or fresh parsley.
Whipped Cream (and Fruit)
- Pipe cream generously, about 1 cm above the bread Smooth with an offset spatula
- Optionally, add sliced strawberries or fruit.
Crème Brûlée
- Pipe whipped cream about 2/3 of the way. Add the custard to fill and smooth the top.
- Sprinkle sugar and torch until caramelized.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Dessert, Lunch, Snack
- Method: Air Fry, Deep frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 whipped cream sandwich
- Calories: 380
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 95 mg
These were INSANELY GOOD they were just like if not better than the ones we had in Japan. Not too heavy, the egg salad is so creamy and flavourful