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Egg Katsu Sando

  • Author: Mai
Scale

Ingredients

  • 6 eggs
  • 1 tsp soy sauce
  • 1 tsp mirin (or replace with 1/2 tsp sugar)
  • 1/4 tsp salt
  • Optional: add in a bit (2tbsp) of double cream if you want the eggs to have a more soft custard like consistency

Coating

  • Panko flakes
  • 1 egg
  • Flour (I used potato starch but plain flour works too!)

Sauce

  • 1/4 cup Kewpie mayo
  • 1 tsp miso paste
  • 1 tsp honey
  • 1 pinch of ground pepper

2 slices of bread


Instructions

  1. In a bowl, mix your eggs with the soy sauce, salt and mirin (and optionally double cream)
  2. Pass the egg mix through a sieve to eliminate air bubbles. Pour the eggs into a square container tightly lined with aluminium foil
  3. Prepare a steamer pot and steam the eggs for about 10-12 minutes until it solidifies (if you shake the container and it’s not wobbly inside)
  4. Put the eggs in the fridge for about 15 minutes until it cools down
  5. Remove the wrapping around the eggs
  6. Coat the eggs with flour, then eggs, then panko flakes
  7. Heat up a pot with oil for deep frying. Once the oil starts bubbling when you insert any utensils in ( or reaches about 180 degrees) add in the battered egg
  8. Deep fry for about 3 minutes or until it turns golden
  9. Let the egg rest on a wired rack, meanwhile prepare the sauce by mixing all the ingredients together
  10. Spread the sauce onto the slices of toast and assemble with the egg sandwiched in between.

ENJOY!