Pickled pumpkin sandwich — Daniel Schneider

10-12 Singaporean specialty


  • 2 slices sour dough bread (1 cm high)
  • 70g Japanese pork belly char siew
  • 12g sliced apple
  • 20g sake/mirin/soy pickled Japanese pumpkin
  • 15g sour-sweet pickled pumpkin
  • 20g pumpkin-miso-mayo
  • 12g dou miao (pea shoots)

Cooking Cycle


Top temperature: 249°C
Bottom temperature: 220°C
Total time: 0.55 min
Microwave: 12
Before/After: Before
Flex: On
Food temperature: +3°C

Chef’s Tips:

  • The char siew can be purchased already pre-cooked, just slice in 2mm thick slices.
  • The Japanese pickle juice for the pumpkin is 60g sake, 30g mirin and 60 light soy sauce.
  • For the sweet and sour pickled pumpkin, just add vinegar and sugar after your liking.
  • The sauce consists in 1 part pumpkin puree, ½ part miso paste and 1 part mayonnaise blend together to a fine paste.
Pickled pumpkin sandwich 2019-10-28T11:40:27+02:00 Electrolux Professional