The egg katsu sando is a Japanese type sandwich made round a slab of chilly steamed egg, breaded in panko and shallow fried right into a golden cutlet. The approach sits contained in the bigger Japanese sando household, which additionally contains my tamago sando the place the egg reveals up salad-style as an alternative of as a single fried patty. The Shake Shack model added a miso honey mayo to tie the steamed inside to the crisp outdoors, and I like that as a result of it really works.
I began chasing this sandwich after the New York Shake Shack pulled it from the menu and the craving didn’t go anyplace. The chilly steamed egg slab is the unfamiliar half for many Western residence cooks, so my first few rounds at residence went into the chilling time, the best container measurement for a pleasant sq., and the panko coat that fries shortly. My husband is my brunch associate for this one as a result of the make-ahead schedule matches completely into our Saturday morning at residence.
I work this recipe throughout 2 components as an alternative of 1: the primary is the steamed egg, which I mix, pressure, steam, and chill within the fridge till agency, and the second is the fast end the subsequent morning, the place I combine the miso honey mayo, bread the chilled egg, shallow fry it to deep golden, and shut the sandwich on milk bread. It’s a must to make this the subsequent time you’ve gotten a brunch deliberate, my recipe beneath walks you thru the in a single day chill and the fast end. Get pleasure from it!
Elements
Within the order I attain for them on the counter, the checklist splits into the steamed egg base, the miso honey mayo, the breading and frying setup, and the bread.
Steamed egg base
Giant eggs, soy sauce, Shaoxing wine, salt, and sugar go into the blended combination. The eggs are the star of the dish, so use the perfect ones your market sells. Thicker shells and golden yolks normally level to higher taste and a richer steamed egg patty. Dry sherry works rather than Shaoxing wine if that’s what you’ve gotten.
Miso honey mayo
Kewpie mayo, white miso paste, and honey make the sauce that goes on the bread. Kewpie is richer and barely extra savory than American type mayo as a result of it makes use of egg yolks solely and a contact of vinegar. Common mayo works if Kewpie is tough to search out.
White miso is the milder of the misos and brings a delicate fermented sweetness slightly than a heavy salty edge. Honey balances the miso and retains the sauce free sufficient to brush throughout the bread.
Breading and frying setup
Flour, a overwhelmed egg, and panko breadcrumbs sit on 3 plates, and a impartial vegetable oil heats in a small skillet. Panko offers the cutlet its open craggy crust and is tough to substitute. Customary breadcrumbs come out tighter and fewer crisp.
The oil solely wants to come back midway up the steamed egg patty as a result of this can be a shallow fry, not a deep fry.
For the sando
Two slices of milk bread shut the sandwich. Milk bread is delicate, faintly candy, and tender sufficient to press in opposition to the crisp cutlet. My milk bread rolls recipe is the bread base I take advantage of once I bake my very own, and any delicate white sandwich bread works as effectively.
How you can Make
Half 1: The steamed egg
Mix the egg combination. In a big deep bowl, mix 8 massive eggs, 1/2 teaspoon salt, 1/4 teaspoon sugar, 1/2 teaspoon soy sauce, and 1/2 teaspoon Shaoxing wine. Mix with a hand mixer till the combination is {smooth} and uniform. A whisk or fork works but it surely takes longer and won’t be as {smooth}. A standard blender introduces an excessive amount of air, so in the event you go that route, let the combination relaxation for about half-hour earlier than straining.
Prep the steaming container. Calmly moisten the within of a heatproof glass container, about 5 inches by 5 inches, with water. Line the within with plastic wrap, urgent the wrap in opposition to the damp partitions so it sticks easily.
Pressure the eggs into the container. Pour the egg combination via a high quality strainer into the lined glass dish. Attempt to maintain foam from becoming a member of the combination, and skim off any foam that does land on the floor.
Steam and chill. Arrange a steamer over simmering water. Steam the egg combination for 9 minutes, then fastidiously carry the container out. Refrigerate the steamed egg within the container for five to six hours, or in a single day, till fully chilly and agency sufficient to deal with with out cracking.
Half 2: The sando
Combine the miso honey mayo. In a small bowl, stir 1 tablespoon Kewpie mayo, 2 teaspoons white miso, and 1 teaspoon honey collectively till {smooth}. Put aside.
Warmth the oil. Add 1 cup vegetable oil to a small skillet so the oil reaches midway up the steamed egg patty. Warmth over medium till the oil reaches 375°F (190°C).
Trim the egg patty. Carry the chilled egg patty out of the container by the plastic wrap, peel it away, and set the patty on a slicing board. Trim the sides with a pointy knife so the patty matches the dimensions of your bread slices.
Arrange the breading station. Place 1 tablespoon flour on the primary plate, 1 overwhelmed egg on the second, and 1/2 cup panko breadcrumbs on the third. Dredge the egg patty in flour, dip it within the overwhelmed egg in a skinny even layer, then press it firmly into the panko on each side so the breadcrumbs stick throughout.
Shallow fry the patty. Decrease the breaded patty into the new oil and fry for about 1 minute per aspect, till each side flip deep golden. Use a spider or slotted spatula to flip fastidiously, because the inside is delicate. Switch the patty to a wire rack to empty. Season with a pinch of salt and pepper in the event you like.
Construct the sando. Brush a skinny layer of the miso honey mayo onto each slices of milk bread. Place the fried egg patty between them. Slice the sandwich in half or in quarters, relying on the way you wish to serve it.
My Cooking Suggestions
Slice with a serrated knife. The crisp panko and delicate milk bread reduce cleaner with a serrated knife than with a chef’s knife. Noticed, don’t press.
Pressure twice for a glass-smooth prime. As soon as via the strainer is sufficient more often than not, however if you’d like a superbly even floor on the steamed egg slab, pressure a second time straight into the steaming container.
Watch your steam depth. Steam at a gradual delicate simmer slightly than a tough rolling boil. A more durable steam may give the eggs a pocked floor or rubbery edges. The patty ought to set agency however nonetheless wobble barely whenever you faucet the container.
Chilly patty, scorching oil, quick fry. The distinction between the chilly steamed egg and the new oil is what offers the sando its silky inside and crisp outdoors. Make certain the oil is absolutely at 375°F earlier than the patty goes in, and pull it out the second each side flip golden, about 1 minute per aspect.
How I Like to Serve
I serve this as a gradual weekend brunch sando, plated entire on a board and reduce into halves or quarters proper on the desk. The cross part is the purpose of the dish, so the slicing occurs in entrance of whoever is consuming it. I normally pair it with a small inexperienced salad and a glass of chilly barley tea or iced espresso.
When associates drop by for a Japanese type brunch, I construct a small board across the sando. I quarter the sandwich so everybody can take a bit, and I spherical out the desk with a slice of my Japanese cheesecake for one thing delicate and candy, a bowl of gyudon for visitors who need one thing savory and heat, and a small plate of lettuce salad similar to how Japanese cafe serves their set menu.
Regularly Ask Questions
Can I skip the steaming and use a tough boiled or sous vide egg as an alternative?
The sando works due to the silky uniform texture of the steamed egg slab, which is nearer to chawanmushi than to a tough boiled egg. A tough boiled egg slab would come out drier, extra crumbly, and more durable to slice cleanly. A sous vide egg loaf is nearer in spirit however takes its personal gear, and the steamed model is probably the most residence kitchen pleasant path to the best texture.
My steamed egg has a cracked or pitted floor, what went flawed?
Two frequent causes in my expertise. The primary is an excessive amount of foam within the combination, which units into bubbles on the floor, so mix fastidiously, pressure effectively, and skim any foam earlier than steaming. The second is steam that’s too arduous, which jostles the floor because it units, so drop the warmth to a gradual delicate simmer and the floor comes out {smooth}.
How lengthy does the steamed egg maintain earlier than I fry it?
The steamed egg patty retains within the fridge, sealed in its container, for as much as 2 days earlier than frying, and after that the feel begins to dry out on the edges. I don’t freeze the steamed egg, since freezing breaks the silky construction and the patty turns rubbery as soon as thawed. As soon as the sando is made, eat it immediately as a result of the panko softens inside the hour and the bread picks up moisture from the patty.
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My egg katsu sando is a copycat of the Shake Shack and I’m obsessive about it! The sandwich layers a silky steamed egg patty, a crisp panko coat, and a miso honey mayo on delicate milk bread. I rebuilt it for the house kitchen after Shake Shack pulled it from the menu.
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Make the steamed egg
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Mix the eggs, salt, sugar, soy sauce, and Shaoxing wine in a big deep bowl. Mix with a hand mixer till {smooth}. This may be finished with a whisk or fork, however it’ll take longer and gained’t be as {smooth}. You are able to do this in a standard blender, however it’ll introduce a whole lot of air so that you’ll should let the eggs accept half-hour or so.
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Moisten the within of a heatproof glass container (mine was about 5” x 5”) with some water. Fastidiously line the within with plastic wrap – the moisture inside ought to assist the plastic wrap stick properly. You need as {smooth} a floor as attainable.
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Pour the egg combination via a strainer into the glass dish, avoiding including foam as a lot as attainable. Skim the froth from the floor of the egg combination.
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Arrange a steamer and steam the egg combination for 9 minutes. Take away the glass container and let the steamed eggs cool fully within the fridge, 5 to six hours.
Assemble
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Mix the miso honey mayo substances in a small bowl and stir till {smooth}.
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Add the frying oil right into a small skillet till it simply reaches half the peak of the steamed egg. Warmth over medium warmth till it reaches 375°F (190°C).
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Take away the steamed egg patty from the glass container and plastic wrap, being cautious to not crack it. Trim off the sides in order that it matches the dimensions of your bread.
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Arrange the flour, overwhelmed egg, and panko on 3 separate plates. Coat the steamed egg in flour, then in a skinny layer of egg, then press it into the panko on each side.
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Add the coated egg patty into the new oil and fry it till golden-brown on each side, 1 minute per aspect. Place the fried egg patty on a wire rack or paper towel to empty. Season with salt and pepper if desired.
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Unfold a layer of mayo onto each items of bread. Place the fried egg patty between them. Get pleasure from!
Ingredient Substitution Information
Serving: 1serving, Energy: 296kcal, Carbohydrates: 16.4g, Protein: 15g, Fats: 18.9g, Saturated Fats: 4.8g, Ldl cholesterol: 369mg, Sodium: 733mg, Potassium: 173mg, Fiber: 0.9g, Sugar: 3.9g, Calcium: 87mg, Iron: 3mg
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