How to Make a Crispy & Cheesy Egg Katsu Sando | In The Kitchen With | Food52

Chef Malcolm Livingston II and his daughter Elli are back to share the tastiest egg and cheese sando. This katsu patty is a fulfilling combination of crispy, gooey, cheesy, and soft scrambled eggs with honey mustard, chickpea mayo, and hot sauce served on a toasted brioche bun. GET THE RECIPE ►► https://f52.co/3nF79HC

PREP TIME: 30 minutes
COOK TIME: 20 minutes
SERVES: 1

INGREDIENTS

Egg & Cheese Katsu
150 grams egg (3 large eggs), divided
5 grams white or yellow miso (about 1 teaspoon)
1 pinch kosher salt, plus more to taste
5 grams unsalted butter (about 1/2 tablespoon)
25 grams cream cheese (about 2 tablespoons)
1 sheet gelatin (or about 1 teaspoon powdered gelatin), bloomed in 2 tablespoons cold water
1 thick slice cheddar cheese (or your favorite cheese)
60 grams (1/2 cup) all-purpose flour, plus more as needed
75 grams (2/3 cup) panko bread crumbs, plus more as needed
Neutral oil, for frying

Katsu Sando
1 brioche bun or 2 thick slices milk bread
Chickpea mayonnaise (or standard mayonnaise, if preferred)
Honey mustard
Hot sauce (optional but recommended)

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