Egg Katsu Sando
- 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
- In a bowl, mix your eggs with the soy sauce, salt and mirin (and optionally double cream)
- Pass the egg mix through a sieve to eliminate air bubbles. Pour the eggs into a square container tightly lined with aluminium foil
- 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)
- Put the eggs in the fridge for about 15 minutes until it cools down
- Remove the wrapping around the eggs
- Coat the eggs with flour, then eggs, then panko flakes
- 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
- Deep fry for about 3 minutes or until it turns golden
- Let the egg rest on a wired rack, meanwhile prepare the sauce by mixing all the ingredients together
- Spread the sauce onto the slices of toast and assemble with the egg sandwiched in between.
ENJOY!