Egg Katsu Sando
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Egg Katsu Sando
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This Shake Shack egg katsu sando copycat recipe makes for the perfect special weekend brunch for any egg lover!
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Ingredients
- 8 large egg Pete and Gerry’s Organic
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon Shaoxing wine (or dry sherry)
Miso Honey Mayo
- 1 tablespoon mayonnaise or regular mayo, kewpie brand
- 2 teaspoons white miso
- 1 teaspoon honey
Fry
- 1 cup vegetable oil
- 1 tablespoon flour
- 1 egg beaten, Pete and Gerry’s Organic
- 1/2 cup panko breadcrumbs
Sando
- 2 lices milk bread (or bread of your choice)
Instructions
Make the steamed egg
- Combine the eggs, salt, sugar, soy sauce, and Shaoxing wine in a large deep bowl. Blend with a hand mixer until smooth. This can be done with a whisk or fork, but it will take longer and won’t be as smooth. You can do this in a traditional blender, but it will introduce a lot of air so you’ll have to let the eggs settle for 30 minutes or so.
- Moisten the inside of a heatproof glass container (mine was about 5” x 5”) with some water. Carefully line the inside with plastic wrap - the moisture inside should help the plastic wrap stick nicely. You want as smooth a surface as possible.
- Pour the egg mixture through a strainer into the glass dish, avoiding adding foam as much as possible. Skim the foam from the surface of the egg mixture.
- Set up a steamer and steam the egg mixture for 9 minutes. Remove the glass container and let the steamed eggs cool completely in the fridge, 5 to 6 hours.
Assemble
- Combine the miso honey mayo ingredients in a small bowl and stir until smooth.
- Add the frying oil into a small skillet until it just reaches half the height of the steamed egg. Heat over medium heat until it reaches 375°F (190°C).
- Remove the steamed egg patty from the glass container and plastic wrap, being careful not to crack it. Trim off the edges so that it fits the size of your bread.
- Set up the flour, beaten egg, and panko on 3 separate plates. Coat the steamed egg in flour, then in a thin layer of egg, then press it into the panko on both sides.
- Add the coated egg patty into the hot oil and fry it until golden-brown on both sides, 1 minute per side. Place the fried egg patty on a wire rack or paper towel to drain. Season with salt and pepper if desired.
- Spread a layer of mayo onto both pieces of bread. Place the fried egg patty between them.
- Enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
296kcal
(15%)
Carbohydrates
16.4g
(5%)
Protein
15g
(30%)
Fat
18.9g
(29%)
Saturated Fat
4.8g
(24%)
Cholesterol
369mg
(123%)
Sodium
733mg
(31%)
Potassium
173mg
(4%)
Fiber
0.9g
(4%)
Sugar
3.9g
(8%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1(4 servings)
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 16.4g | 5% |
| Protein | 15g | 30% |
| Fat | 18.9g | 29% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 369mg | 123% |
| Sodium | 733mg | 31% |
| Potassium | 173mg | 4% |
| Fiber | 0.9g | 4% |
| Sugar | 3.9g | 8% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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