Chicken Katsu and Egg Sando

Prep: 5 min Cook Time: 10 Total Time: 15 min

A delicious chicken katsu and egg sando served on a stylish pink plate, showcasing layers of crispy chicken, creamy egg salad, and soft bread.

Discover the comforting flavours of Crispy Chicken Katsu and creamy Egg Sando, perfect for satisfying your craving for hearty, nostalgic Japanese comfort food

Serves four

Ingredients:

• 1x loaf of Japanese Shokupan*

• 1x Bag of Kazoku Kitchen Kaarage Chicken

• 6 Eggs

• 4 Tbsp Kewpie Mayo

• 1/2 tsp White Sugar

• 4 tsp Milk

• 1/2 tsp Salt

• 1/4 tsp Pepper

Method:

1. Put 6 eggs in a saucepan and add enough water to cover by 2.5 cm.

2. Bring water to boil on medium heat. Once boiling, cook for 12 minutes.

3. Once eggs have boiled, transfer them to iced water to cool completely. Once cool, peel eggs.

4. Transfer peeled eggs to a bowl and mash roughly with a fork.

5. Add 4 Tbsp Kewpie Mayo, 1/2 tsp White Sugar, 4 tsp Milk, 1/2 tsp Salt and 1/4 tsp Pepper and mix thoroughly.

6. Air fry the Karaage chicken according to instructions on the packet (make them nice and crispy).

7. Cut 8 thick slices of Shokupan, spread on a generous amount of the egg mixture and then top with chunks of karaage chicken. Add the top onto each sandwich and cut in half to serve.

Watch video HERE

*You can get Japanese Shokupan from Japanese Bakeries or in the freezer section at some asian grocery stores. We get ours fresh from Fuumi in South Yarra).