Egg Katsu Sando recipe - ingredients, nutrition and when to eat it
Egg katsu sando is a sandwich made with a thick omelet, coated in crisp breadcrumbs and fried, then tucked between slices of white bread.
Egg katsu sando is a sandwich made with a thick omelet, coated in crisp breadcrumbs and fried, then tucked between slices of white bread. Fluffy egg, crunchy cabbage, soft bread, and tangy-sweet sauce come together beautifully. It’s great for a lunchbox or a leisurely brunch.
Japanese · 25 minutes to cook
Nutrition (per 278.7g serving): 691.1 kcal · protein 24.2g · carbohydrate 68.9g · fat 34.1g · sodium 851.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keep the heat low while folding the egg so it cooks up thick and tender.
Tips: Let the fried egg katsu rest for about a minute before assembling the sandwich to keep the bread from getting soggy.
Tips: Shake off excess water from the cabbage before adding it to keep it crisp and fresh.
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Ingredients (1 serving)
- Egg — 2 pc
- White bread — 2 sheet
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Cabbage — 0.5 cup
- Mayonnaise — 1 Tbsp
- Tonkatsu sauce — 1 Tbsp
- Cooking oil — 300 ml
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp