The ULTIMATE Egg Katsu Sando | Japanese Tamago Sandwich
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- Опубліковано 6 сер 2024
- 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: amzn.to/34DHy9u
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INGREDIENTS:
Dashi broth:
We used Just One Cookbook's recipe: www.justonecookbook.com/how-t...
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: amzn.to/2G4qS0J
Fine Mesh Strainer: amzn.to/2xNRChD
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The ULTIMATE Egg Katsu Sando | Japanese Tamago Sandwich
#eggkatsu #eggsando #eggsandwich - Навчання та стиль
For full recipe: www.kindofcooking.com/tamago-sando-japanese-egg-sandwich/
That looks delicious! I need to try it for sure!
It blows Starbucks egg bites out of the water. Can't even contest!
Best suvid content please keep it up wishing you guys all the success
Thank you for your kind words!
Absolutely amazing!
Thank you!
@@KindofCooking Thank you for always making these amazing videos, I am a chef and you guys are doing things the right way. Love your videos! (pro tip: next time place your sous vide egg in the freezer for 5 to 10 minutes will make it easier to take it out of the mold, use the broken or small pieces for croutons) Wish you guys the best!
Love it!! Thank you for your kind words and the tip! Definitely going to try it next time.
Wow so different
Love to try different culture food
line a thin layer of clingfilm at the bottom of the container before pouring the egg liquid in. That will make it easier to remove once it's cooked.
Genius
Looks great! Do you find it necessary to SV the egg at a lower temp if you plan to Katsu? Or was it just fine?
Jason Newell I did that completely by accident, but i wouldn’t recommend the lower temp I’m the sous vide. When using the lower temp the eggs didn’t set. The texture was still good when we made the katsu. We did let it cool before doing it though.
This is a next level next level egg sandwich yo
It really is! The katsu version is insane 🤯
I love making egg dishes in the sousvide like custards, cheesecakes, etc. This is lovely. Have you tried using parchment paper to help with the unsticking process?
Yes. Lol unfortunately it floated up and got stuck in the middle of the egg :(. Someone gave me a pro tip to freeze it before removing.
Been eyeing that Kitchen Boss machine for a while for the same reasons you mentioned. How long is your 20% code good for?
I think one more week. It’s a good machine. We use it on the regular now
Thanks! Do you have their vacuum sealer too? The one we have isn't very consistent and doesn't remove enough air most of the time so that will probably be next.
Unfortunately, we do not have the vacuum sealer.
Ok that was fun! Wonder, if it'd work if you lined ring molds inside the container to get more puck shaped eggs for a classic egg sandwich. Then just place that on an english muffin maybe some cheese. Or kick it up a notch with some other things mixed into the eggs? Ham, bacon, pork belly, etc?
Hehe only one way to find out. Hehe I think it would work ;)
Wouldn’t a parchment paper help in getting it intact when you flip it?
Do you think you could line the container with plasticwrap or parchment paper or something to make it easier to pull out when you finish? 🤔
J.D. Grimm lol we tried it. The parchment paper ended up in the middle of the eggs. Might try it again.
Kind of Cooking - Sous Vide, Recipes, and More 😂😂 Okay! Well, I swore I saw something like this done where the person used two pieces and layed them in a cross in the bin?
Hmmmm! Good luck! 😂
J.D. Grimm lol exactly what I did. Hahaha don’t know what happened. Will update once we try it again.
Kind of Cooking - Sous Vide, Recipes, and More I was watching this Chocolate video. I know that the consistency is differrent. But could work! He cut the paper and line the pan in a specific way.
You could attempt to do the same, and fold in excess? Maybe? Also may be more trouble than it’s worth at this point 😂
It’s around the 5minute mark! ANYWAY. Your guy’s videos are amazing and I can’t wait to try some of these recipes :D
ua-cam.com/video/-kYqby-OZfg/v-deo.html
You guys are so sweet...and so Asian...chopsticks to whisk eggs...I love it!
Might have to make this combined with that Okinawa spam and egg onigiri that was bouncing around FB this week
Oh what’s this Okinawa spam & egg you’re talking about?
@@KindofCooking It was in a video I saw bouncing around FB. Something similar is in the Just One Cookbook website, under Spam Onigirazu.
Here's the video I saw though ua-cam.com/video/QGtheNkS_5c/v-deo.html
😲 looks good! Might have to try! Still got a few cans of “emergency” SPAM left.
@@KindofCooking Haha it's a pantry necessity! I'm trying it tonight but don't know if I'll have time for the sous vide upgrade this time
@@KindofCooking Update, I ended up doing sv but not your exact recipe, still came out great! Made Korean mayo which really brought it together.
I truly respect the creativity of these two dishes (using sous vide as well as turning it into a katsu) but to me, they don't seem as appetising to me as the original tamagoyaki. Still, well done in showing the results to us and I'm sure many viewers will like this.
All good @YS Tong. It’s more custardy than the tamagoyaki. Thanks for watching.
I believe the ratio of hom dashi to water is incorrect.
Just line the box with cling wrap and pull it out
I would do non stick spray, so it doesn’t break.
Will try that next time.
Maybe grease the container or spray some cooking spray, so the egg comes out easier
We tried that method but since the eggs are liquid when it goes in the oil just combines with the egg and doesn’t actually “grease” the box.
It looks like Custard Pudding
Hehe it did have a custardy texture. Really enjoyed this one.
Put parchment paper in the bottom of the container? Also, it's sous vide, not sous vee.
We actually tried that but since the egg mixture is liquid in the beginning the paper ended up in the middle of the cooked egg.
@@KindofCooking if you're using parchment paper you have to line the entire bottom and sides of the container so that your liquids are completely contained within the paper and not touching any of the plastic
Hmmm. Surprised with the dashi. Should actually teach the viewers how to make dashi using sou vide too :)
Reasoning. more consistance in flavour and lesser chances of making a over "fishy" dashi.
That's a great point. To be honest, I didn't even think of that. Have you tried it?
@@KindofCooking
Yup. I discovered that when was watching Heston Blumenthal's cooking on the protein Breaking down theory and the temperature.
I have tried doing then using croakpot and rice cooker. And finally when I have a Inova, I attempted it and it was a success.
Basically, I purchase a single wall stainless steel container from Amazon.
www.amazon.com/TRIPLE-TREE-Uninsulated-Stainless-Cyclists/dp/B06ZZ1TLZ5/ref=sxts_sxwds-bia-wc-p13n1_0?crid=1IJMKWBHT8GQW&cv_ct_cx=stainless+steel+water+bottles&dchild=1&keywords=stainless+steel+water+bottles&pd_rd_i=B06ZZ1TLZ5&pd_rd_r=ec44f14d-e7aa-4e0b-898c-33f0ec087a23&pd_rd_w=1C1Cn&pd_rd_wg=lnheU&pf_rd_p=42e41e42-79c0-42f8-8a91-d71b944e9fa8&pf_rd_r=X29YPKFFENCG04JDP30Q&psc=1&qid=1600619612&sprefix=stain%2Caps%2C375&sr=1-1-791c2399-d602-4248-afbb-8a79de2d236f
Then just filled it up wit the dashi ingredients and water. Then sou vide it for minimium 12hrs at 63 degree celcius. (Sorry we use celcius here :P )
Ingredient wise, U can use bonito flakes in a teabag pouch and konbu (dry kelp)
U can also put all the ingredients in stock pouch.
And for even easier, U can buy the prepack dashi pouches in giant teabags from a Japanese super market. They only contain Bonito and konbu. But I am not sure if they are available in ur location.
Do try that out:) They are pretty fail safe and effortless. Especially when compare to the traditional Japanese Dashi preparation. Whereby every degree celcius and second counts
You've fallen out with Anova now you are pushing KitchenBoss and disposed of their overpriced bath?