Step 1

For the potato and egg salad filling, start by peeling your hard-boiled egg in a medium-sized bowl along with the potatoes.

Step 2

With a fork or a potato masher, mash the potato and egg together. Add in the Japanese mayonnaise halfway through until well combined. Add salt and pepper to taste.

Step 3

For the cabbage slaw, toss together the sliced cabbage, cucumber, and shredded imitation crab in a large bowl.

Step 4

Add four tablespoons of the Japanese mayonnaise and mix well until the salad is evenly coated.

Step 5

Now that all your fillings are done, it’s time to assemble your inkigayo sandwich. Lay out three slices of bread on a flat surface and spread your fillings and jam out on each generously.

Step 6

Starting with the cabbage slaw as the bottom layer, stack the strawberry jam piece first before adding the one with the potato salad.

Step 7

Once all your layers have been stacked, close the sandwich with the remaining piece of bread and carefully cut off the crust.

Step 8

Wrap the inkigayo sandwich in saran or cling wrap. Let it rest for approximately ten minutes before serving.