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Egg Katsu Sando
Egg Katsu Sando
- Preparation time 20 mins
- Serves 4 people
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The premise is simple, but the execution is divine. SBS Food editor and creative home cook extraordinaire, Camellia Ling Aebischer, takes us on a journey to Japan with this Egg Katsu Sando.
To start, she deep fries eggs crusted in crunchy panko, then layers the sandwich with shredded cabbage, and a nice hit of Kewpie mayo and tonkatsu sauce. It's a simple, cheap, 20-minute recipe that packs more flavour than you would expect. See how it's made below.
Ingredients
- 6 eggs
- ¼ cup water
- 2 tsp cornflour
- ½ tsp salt
- ½ cup cornflour, to dredge
- 1 egg, beaten, to dredge
- 1 cup panko bread crumbs, to dredge
- 4 tsp neutral oil
- 8 sliced soft white bread
- 4 Tbsp tonkatsu sauce, to serve
- 4 Tbsp Kewpie mayo, to serve
- 1 cup finely shredded cabbage, to serve
Method
- Prepare a large steamer and bring to a boil.
- In a medium bowl add eggs and salt. Dissolve cornflour in water and mix through egg.
- Pour the egg mix into a small square 20 x 20 cm brownie pan, then steam on medium-low heat for 10 minutes or until the egg is cooked through and firm to touch in the middle.
- Remove from the steamer and set aside to cool for 10 minutes.
- Slice into four squares, then dredge each square first in cornflour, then beaten egg, then panko breadcrumbs.
- Drizzle or spray about 1 tsp of oil on each egg katsu, I find spraying the oil on works best. You could leave out the oil but your crumb coating will be very dry. You could also deep-fry these for a few minutes until golden at 180C if you like.
- Airfry the egg katsu for 5 minutes at 200C, until golden and crisp on the outside.
- Arrange four slices of bread, spread one side with tonkatsu sauce, lay down about ¼ cup of shredded cabbage, then the egg katsu. Top with kewpie mayo and your final slice of bread.
- To serve, cut the crusts off and slice in half.
