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Intro

This isn’t “my” recipe — it’s a copycat adaptation of the egg katsu sando that Dominique Ansel x Shake Shack did a collab on a while back.  Even though I’ve never actually tried that sandwich, this recipe is a mixture of a couple recipes I’ve been making forever: steamed egg and katsu.  The Chinese, Korean, and Japanese all have variations of a steamed egg dish that are all pretty simple and deceptively delicious.  I took the basic concepts of chawanmushi, tamagoyaki, and katsu (all Japanese) and adapted them for this based on the following changes:

• This is closer to the texture of tamagoyaki, but doesn’t require the delicate seafood tastes since we’re frying them as a katsu and the sauces will overpower those flavors

• Since we’re eating this on a Japanese milk bread (similar to a brioche i.e. light, airy, slightly sweet), the sauce for this sando will be kind of similar to a traditional katsu sauce, but less overtly tangy since we’re not trying to cut the richness of a fried meat (katsu sauce is a perfect complement to a very rich fried meat)

Makes 1 large sandwich (I usually eat ½ a sandwich per meal)

• 8 large-XL organic eggs + 1 (for coating)

• 1 tsp soy sauce

• ½ tsp Shaoxing wine

• 1 tsp sugar 

• Drizzle of heavy cream (optional)

• Drizzle of sesame oil

• Panko (enough for breading the egg patties)

• AP flour (enough for breading the egg patties)

• Japanese milk bread (or brioche)

• Neutral oil good for high heat (enough to shallow fry in a skillet/pan; I used organic canola oil)

• Sauce: Kewpie mayo, honey mustard, ketchup, Worcestershire sauce, Sriracha, black pepper, miso (optional)

Prepare the egg patties:

1. Prepare your steamer set up; I used 4 cups of water in my shabu/hot pot

2. Crack the 8 eggs into a large bowl and add the soy sauce, Shaoxing wine, sugar and heavy cream + sesame oil (if using); whisk until mixed together well

3. Take an oven/heat-proof container * and rinse it with water, pouring off excess fluid; take some plastic wrap and line the inside of the container

4. Strain and pour the egg mixture into the container ^ and skim off any leftover air bubbles on the surface

5. Place the egg container into your steamer set up and steam for 7 min

6. Once steamed, chill the egg patty in the fridge, covered so it doesn’t lose moisture or pick up fridge smells

Prepare the sandos:

1. Heat up a skillet of frying oil and cut the egg patty in half

2. Prepare your fry station: plate of AP flour, whisked egg in a wide and shallow bowl, plate of panko

3. Cut the egg patty into a good size for your bread, dip in flour, then egg, and get a good amount of panko on all sides of each patty

4. Fry each patty until the panko is crispy and golden-brown

5. Prepare the sauce: combine kewpie, honey mustard, ketchup, miso, Worcestershire sauce, Sriracha, and black pepper to taste

* I used a rectangular Pyrex container that measures 7 x 5 x 1½  inches; this produced ~ 1½ inch tall patties

^ Straining helps get rid of the air bubbles

Spread a good amount of the sauce on both pieces of bread before sandwiching the egg katsu patties. These are surprisingly filling — remember there are 8 XL eggs used — so the recipe above is enough for 2 meals/people. Enjoy with an Amber Ale, Pilsner, or standard Lager 🍻🥚🥪

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