Japanese Sandwiches: Katsu, Egg Salad, and Strawberry Cream

In a small bowl, combine warm water (about 90°F / 32°C) and active dry yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together bread flour and salt. Make a well in the center.

Pour the activated yeast mixture and the egg into the well of the flour. Start mixing with a whisk or your fingers until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until smooth and elastic. Add butter and continue kneading until fully incorporated and the dough is soft and pliable.

Shape the dough into a ball, place it in a lightly oiled container, cover with plastic wrap (ensuring it touches the dough to prevent a skin), and let it rise in a warm place for about 1 hour, or until doubled in size.

Lightly pound the pork loin cutlets to an even thickness. Season with salt and pepper.

Set up three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs. Season the flour with salt and pepper.

Dredge each pork cutlet in flour, shaking off excess. Dip into the beaten egg, ensuring it's fully coated. Finally, press into the panko breadcrumbs, coating both sides evenly. Rest on a plate with extra breadcrumbs to absorb excess moisture.

Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Immediately transfer to an ice bath to cool completely.

Peel the cooled hard-boiled eggs. Separate the yolks and whites. Push the yolks through a fine-mesh sieve into a bowl. Chop the whites finely.

Add the chopped egg whites, mayonnaise, salt, and pepper to the sieved egg yolks. Mix well until combined.

In a chilled bowl, whisk together cold heavy cream and powdered sugar until stiff peaks form. Be careful not to over-whip into butter.

Wash and hull the strawberries. Slice them thinly.

Take three slices of milk bread. For the katsu sandwich, trim the crusts if desired. For the egg salad and strawberry cream sandwiches, trim all crusts.

Spread tonkatsu sauce on one slice of bread. Top with shredded cabbage, then the pork katsu cutlet. Add the second slice of bread.

Spread egg salad evenly on one slice of bread. Top with the second slice of bread.

Pipe or spread a generous amount of whipped cream onto one slice of bread, creating a slight mound. Arrange sliced strawberries on top. Place the second slice of bread on top.

Wrap each sandwich tightly in plastic wrap, pressing gently to compact. Chill in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld and the sandwiches to firm up.

Unwrap the chilled sandwiches. Cut them in half diagonally or into thirds for a traditional presentation. Serve immediately.