Egg tofu katsu sando
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This vegetarian katsu sando recipe from Tātā Eatery elevates the humble egg mayo sandwich into the stratosphere. Deep-fried pieces of egg tofu (which can be bought from specialist Asian supermarkets) are smothered in a fiery wasabi-spiked egg mayonnaise, which is sandwiched between two pieces of soft Japanese milk bread.
First published in 2019
Ingredients
Metric
Imperial
- 1 packet of egg tofu
- 25g of plain flour
- 2 egg yolks
- 50ml of whole milk
- 75g of Panko breadcrumbs
- oil, for deep-frying
Egg mayonnaise
- 3 eggs
- 50g of mayonnaise
- 10g of wasabi paste
- 10g of spring onions, finely sliced
- 5g of mustard
- 5g of Tabasco
- sea salt, to taste
Tofu spice mix
- 30g of sea salt
- 20g of ground white pepper
- 3g of allspice
- 1g of ground cloves
- 5g of caster sugar
To serve
- 4 slices of bread, ideally Japanese milk bread or a light and fluffy brioche, 1.5cm thick
- 2 tbsp of coriander, finely sliced
SAVE RECIPE
Method
1
Make the egg mayonnaise by boiling the eggs for 6 minutes, then transfer to iced water to cool. Peel and chop the eggs – you will need 130g of chopped egg for this recipe
2
Mix the chopped boiled eggs with the rest of the ingredients and season to taste with salt. Set aside in the fridge until required
3
For the tofu spice mix, place all the ingredients in a spice grinder or pestle and mortar and grind to a fine powder. Transfer to a salt shaker – this will make much more than you need for this recipe but it keeps indefinitely and can be used as a seasoning for all sorts of dishes (and more sandwiches!)
4
Slice the egg tofu in half lengthways, then cut across so you are left with 4 rectangular pieces. Different packets of egg tofu vary in size, but you want 2 pieces of egg tofu per sandwich that are large enough to fill the bread
5
Preheat a deep pan of oil or deep-fat fryer to 180°C
6
Mix the egg yolks with the milk in a bowl, then lightly dust the pieces of tofu with the flour. Dredge in the egg wash then roll in the Panko breadcrumbs, pressing on them to ensure a complete and even coating
7
Deep-fry the breaded egg tofu for 2 minutes or until golden brown. Place on kitchen paper to drain and season heavily with the tofu spice mix
8
To assemble the sandwich, place two pieces of deep-fried tofu on top of a slice of bread. Cover with plenty of the egg mayonnaise and some sliced coriander, then place the other slice of bread on top and trim the crusts. Slice in half and enjoy
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