Name: How to Make Japan's Viral Fried Whipped Cream Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 slices of shokupan (2-3cm thick); 200ml heavy cream; 20g Lakanto sugar; Cooking oil as needed; Toppings: kinako, brown sugar syrup, berries, and orange

How to Make Japan's Viral Fried Whipped Cream Sandwich

Viral Whipped cream sandwich sweets Snacks Japanese street food Under 15 minutes

Japan is famous for its healthy cuisine, but it also popular for indulgent treats. Recently, a new viral snack has emerged—fried sandwiches. Originally crafted by Fruits Sand Three, a shop in Kama, Fukuoka, this treat gained such popularity that a dedicated store, Age.3, opened in Tokyo’s Ginza district.

The name "Age.3" cleverly combines ageru (meaning "to deep fry") and "sand," short for "sandwich." Despite being located on the outskirts of Ginza, Age.3 draws crowds eager to try these unique creations, especially the fried whipped cream sandwich.

This delicacy is made with deep-fried shokupan (Japanese milk bread), generously filled with whipped cream and offered in various flavors. The standard version is topped simply with whipped cream, but other variations include fruits, kinako (roasted soybean flour), matcha powder, chocolate, and banana.

This fried creation differs from the classic agepan, a deep-fried bread made from a hot dog bun-style roll, sprinkled with sugar or kinako, but unfilled. Age.3's version elevates the experience by using deep-fried shokupan, resulting in a crispier and crunchier texture.

While it might sound difficult to make, you can whip up this delicious treat at home in just a few minutes! The essential ingredient is shokupan, sliced to about 2 cm thick for a generous whipped cream filling. Age.3 also uses Lakanto, a zero-carb, zero-calorie sugar made from monk fruit and erythritol, to add sweetness without the guilt.

Have fun trying different toppings to make your fried whipped cream sandwich at home, and please tell us in the comment below your favorite combinations!

Overview

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Difficulty: Easy

Ingredients

2 slices of shokupan (2-3cm thick)
200ml heavy cream
20g Lakanto sugar
Cooking oil as needed
Toppings: kinako, brown sugar syrup, berries, and orange

Expert's Tip

Made from unrefined kokuto (black sugar), this Okinawa brown sugar syrup brings a distinct, molasses-like depth that pairs perfectly with kinako or as a drizzle over desserts like anmitsu and warabi mochi. You can also simply enjoy it over ice cream or other favorite sweets!

Instructions

1) Gather the Ingredients

Collect all the ingredients you'll need for the recipe, including shokupan (Japanese milk bread), heavy cream, Lakanto (or sweetener of choice), cooking oil, and any toppings you’d like to add, such as kinako or fruit.

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2) Deep-fry the Shokupan

Heat a frying pan with enough oil for deep-frying over medium heat, aiming for a temperature of around 180℃ (350℉); a thermometer can help ensure accuracy. Carefully lower a slice of shokupan into the hot oil and let it fry until each side turns golden brown. Once evenly cooked, remove the shokupan and place it on a wire rack or a tray lined with paper towels to allow any excess

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3) Cut the Deep-fried Shokupan

Cut the deep-fried shokupan diagonally into two triangles, then carefully make a deep slit in each triangle to form a pocket for the filling, ensuring not to cut all the way through.

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4) Prepare the Whipped Cream

Set a mixing bowl over a larger bowl filled with ice water to keep the cream cold. Add the heavy cream and Lakanto sweetener to the mixing bowl, then beat with a hand mixer until the cream reaches stiff peaks, resulting in a stable and fluffy texture.

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5) Fill the Shokupan with Whipped Cream

With a palette knife or a pastry bag, carefully fill the pocket in each shokupan slice with whipped cream. Add as much whipped cream as you like, taking care not to overfill and compromise the structure of the bread.

6) Add Toppings

Garnish with your favorite toppings, such as kinako, fruit, or matcha powder, to enhance the flavor!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya