Egg Katsu Sando recipe - ingredients, nutrition and when to eat it
This sandwich combines a crispy fried egg with sliced bread and sweet-savory tonkatsu sauce. It makes a hearty breakfast or an easy lunch for a busy day.
Japanese · 20 minutes to cook
Nutrition (per 279.3g serving): 720.2 kcal · protein 23.8g · carbohydrate 65.7g · fat 38.8g · sodium 1020.4mg
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: Pat the surface of the egg thoroughly dry so the flour and breadcrumbs adhere evenly.
Tips: Let the egg katsu cool for about 2 minutes so the filling stays in place when sliced.
Tips: Trim the bread crusts for a neat, café-style cross-section.
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Ingredients (1 serving)
- Egg — 2 pc
- Sandwich bread — 2 sheet
- Bread crumbs — 0.5 cup
- Flour — 2 Tbsp
- Cooking oil — 1.5 Tbsp
- Tonkatsu sauce — 1 Tbsp
- Mayonnaise — 2 tsp
- Cabbage — 0.5 handful
- Hot mustard — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp