Egg & Cheese Katsu Sando From Malcolm Livingston

October  4, 2022
2 Ratings
Photo by MJ Kroeger
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 1
Author Notes

"This recipe is really fun to make and eat like a sando! It's a fulfilling combination of crispy, gooey, cheesy, and soft; scrambled eggs vibe with honey mustard, chickpea mayo, and hot sauce to great effect. The recipe is a few extra steps than your average egg and cheese, but the final result makes this recipe all worth it.” —Food52

Test Kitchen Notes

This recipe is easily scalable—simply double (or triple!) the sando ingredients and fill as many molds as you wish with the egg mixture. You might also need a bigger skillet and more oil to fry the katsu patties. —The Editors

What You'll Need
  • Egg & Cheese Katsu
  • 150 grams egg (3 large eggs), divided
  • 5 grams white or yellow miso (about 1 teaspoon)
  • 1 pinch kosher salt, plus more to taste
  • 5 grams unsalted butter (about 1/2 tablespoon)
  • 25 grams cream cheese (about 2 tablespoons)
  • 1 sheet gelatin (or about 1 teaspoon powdered gelatin), bloomed in 2 tablespoons cold water
  • 1 thick slice cheddar cheese (or your favorite cheese)
  • 60 grams (1/2 cup) all-purpose flour, plus more as needed
  • 75 grams (2/3 cup) panko bread crumbs, plus more as needed
  • Neutral oil, for frying
  • Katsu Sando
  • 1 brioche bun or 2 thick slices milk bread
  • Chickpea mayonnaise (or standard mayonnaise, if preferred)
  • Honey mustard
  • Hot sauce (optional but recommended)
  1. Make the eggs: In a medium bowl, whisk together 2 eggs and the miso.
  2. Heat a small nonstick skillet over medium-low heat; add the butter and allow to melt. Add the egg-miso mixture to the pan and cook, whisking constantly, until small curds form and the eggs are set. When the eggs are just about cooked, take the pan off the heat.
  3. To the pan with the eggs, add the cream cheese and bloomed gelatin. Stir with a rubber spatula and place back over medium-low heat for about a minute, just long enough to assist in melting the cheese and gelatin and getting everything combined.
  4. Transfer the egg mixture to a small mold of your choice—I use a 4-inch silicone cake mold like this one ( Add half the mixture to the mold, place the cheese of your choice on top, then cover the cheese with more egg on top to seal. Place the mold in the freezer for 20 to 30 minutes to allow the gelatin to set and the patty to firm up.
  5. Set up your dredging station: Crack the remaining egg in a low, wide bowl and whisk; add the all-purpose flour to another low, wide bowl or rimmed plate; finally, add the panko to another low, wide bowl or rimmed plate. Set aside.
  6. Retrieve your egg patty from the freezer and carefully unmold. Coat the patty in the flour so that all sides are well covered, then dip into the egg, and finally into the panko to cover completely. Reserve in the fridge while your frying oil heats or until ready to fry.
  7. In a medium, deep skillet, pour enough oil to come up 2 inches up the sides. Prepare a paper towel-lined plate for the finished katsu.
  8. Heat the oil over medium heat until it reaches 350°F; when the oil is hot, grab the egg cats from the fridge and gently slide the the katsu in the oil. Fry the katsu for 3 to 5 minutes—it will look golden brown and will float to the top when done. Remove the patty from the oil with a spider or slotted spoon, then season well with salt while it's still hot.
  9. Assemble the sando: Toast the brioche bun or milk bread and spread with butter or ghee. Spread chickpea mayo on one slice of bread and honey mustard on the other. Place the egg katsu on one side of the bread, sprinkle a few drops of hot sauce (if using), then close the sandwich and enjoy.

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