We've all seen the tamago egg sandwich: the light, custardy, creamy egg is really something. We used the sous vide to help us achieve the ultimate texture and made it super easy! How do you take some thing so good and take it to the next level? You deep fry it! That's right! We added a panko crust and made it into a tamago KATSU sando. And it was phenomenal!

KitchenBoss 3rd Generation Sous Vide: [ Ссылка ]

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INGREDIENTS:

Dashi broth:

We used Just One Cookbook's recipe: [ Ссылка ]
4" x 4" Kombu (dried kelp)
1 cup Katsuobushi (dried bonito flakes)
4 cups Water

If you're going to use Hondashi (instant powder)
1 tsp Hondashi
1 tsp Water

1 serving:

3 Eggs
1/4 cup Dashi stock
2 tsp Sugar
1 tsp Soy Sauce
1 tsp Mirin
Salt

White Bread (Try to buy the super soft one from Asian supermarkets)
Kewpie Mayonnaise
Dijon mustard

To Fry:
Flour
Egg
Panko bread crumbs

EQUIPMENT:
Sistema 2L Plastic Food Container: [ Ссылка ]
Fine Mesh Strainer: [ Ссылка ]

WATCH NEXT:
🐷 Make a THICK CUT Japanese Pork Katsu sandwich: [ Ссылка ]
🍗 The JUICIEST Korean Fried Chicken: [ Ссылка ]
🥟 Make Your Frozen Dumplings CRISPY: [ Ссылка ]

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Carmen @harrocarmen
Kevin @kindof_cooking

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The ULTIMATE Egg Katsu Sando | Japanese Tamago Sandwich

#eggkatsu #eggsando #eggsandwich

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