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Egg Katsu Sando

  • Meals
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5/5 - 2 Ratings
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Prep Time 25 minutes
Cook Time
Serving Yield 2 servings; 1 large sandwich

This Shake Shack copycat recipe pays homage to Dominique Ansel, the creator of the original egg katsu sando. It's also the product of a common and traditional Japanese preparation method. Katsu typically involves chicken or pork (tonkatsu) coated in panko and pan fried, but in this case, the protein is a steamed egg patty. This golden panko-crusted egg mixture is nestled between slices of milk bread smeared with miso honey mayonnaise; an ensemble of sweet, savory, crispy, and soft.

While this sando is more complicated and takes longer to assemble than your average lunch, it's worth your time and energy and makes a welcome addition to any special occassion meal.

By: Omnivore's Cookbook


For the egg patty

  • 8 large Pete and Gerry’s Organic Eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Shaoxing wine (or dry sherry)

For the miso honey mayonnaise

  • 1 tablespoon kewpie mayo (or regular mayo)
  • 2 teaspoons white miso paste
  • 1 teaspoon honey

For frying and assembly

  • 1 cup vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 Pete and Gerry’s Organic Egg, beaten
  • 1/2 cup panko breadcrumbs
  • 2 slices milk bread, or bread of your choice (see notes)

Nutritional Information

Serv. Size: half a sandwich, Servings: 2

Amount Per Serving: Calories 570, Fat Cal. 330, Total Fat 37g (57% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 795mg (265% DV), Sodium 1270mg (53% DV), Total Carb. 27g (9% DV), Fiber 3g (12% DV), Sugars 6g, Protein 31g, Vitamin A (25% DV), Vitamin C (0% DV), Calcium (30% DV), Iron (30% DV), Vitamin D (45% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the egg patty:

Step 1

Combine the eggs, salt, sugar, soy sauce, and Shaoxing wine in a large deep bowl. Blend with an immersion blender until smooth (see notes).

Step 2

Moisten the inside of a square and heatproof glass container (ideally 5" x 5") with some water. Carefully line the inside of the container with plastic wrap; the moisture inside should help the plastic wrap stick. Smooth the plastic wrap out as much as possible, then set aside.

Step 3

Pour the egg mixture through a strainer into the prepared glass container, avoiding agitating the mixture or creating more foam. Skim any remaining foam from the surface of the strained egg mixture.

Step 4

Set up a stovetop steamer and steam the egg mixture in its prepared container for about 9 minutes, or until fully set. Carefully transer the entire container to the refrigerator and let cool completely, 5-6 hours.

To make the miso honey mayonnaise:

Step 1

Combine all miso honey mayonnaise ingredients in a small bowl and stir until smooth. Set aside while you fry the egg patty.

To assemble the sando:

Step 1

Add the vegetable oil into a small skillet. Ideally, oil should reach about half the height of the steamed egg patty. Turn heat to medium and bring oil to 375F (190C).

Step 2

Remove the steamed egg patty from the glass container and plastic wrap, being careful not to crack or break it. If needed, use a knife to trim off the edges so that it fits the size of your bread slices.

Step 3

Set up 3 separate plates with flour, beaten egg, and panko. Coat all sides of the steamed egg patty in flour, then in a thin layer of egg, then press it into the panko until fully coated.

Step 4

Carefully add the coated egg patty into the hot oil and fry until golden-brown on both sides, about 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.

Step 5

To assemble the sando, spread a layer of miso honey mayonnaise onto both pieces of bread. Place the fried egg patty between them, then slice in half and enjoy.

Farm Team Tips:

Milk bread is a soft, bouncy white bread most popular in Japan, but can also be found in specialty grocery stores in the U.S. It can easily be substituted with white sandwich bread, brioche, or another soft bread of your choice.

If you don't have an immersion blender, the first step of this recipe can be done with a whisk or fork, but it will take longer and won't produce a completely smooth egg mixture. You can also use a traditional blender, but it will introduce a lot of air, so you’ll have to let the egg mixture settle for 30 minutes or so before straining.

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