The ULTIMATE Egg Katsu Sando | Japanese Tamago Sandwich 

Thank you for your kind words!

It blows Starbucks egg bites out of the water. Can't even contest!

Thank you!

@@KindofCooking Thank you for always making these amazing videos, I am a chef and you guys are doing things the right way. Love your videos! (pro tip: next time place your sous vide egg in the freezer for 5 to 10 minutes will make it easier to take it out of the mold, use the broken or small pieces for croutons) Wish you guys the best!

Love it!! Thank you for your kind words and the tip! Definitely going to try it next time.

Hehe only one way to find out. Hehe I think it would work ;)

It really is! The katsu version is insane 🤯

Yes. Lol unfortunately it floated up and got stuck in the middle of the egg :(. Someone gave me a pro tip to freeze it before removing.

Oh what’s this Okinawa spam & egg you’re talking about?

@@KindofCooking It was in a video I saw bouncing around FB. Something similar is in the Just One Cookbook website, under Spam Onigirazu. Here's the video I saw though ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QGtheNkS_5c.html

😲 looks good! Might have to try! Still got a few cans of “emergency” SPAM left.

@@KindofCooking Haha it's a pantry necessity! I'm trying it tonight but don't know if I'll have time for the sous vide upgrade this time

@@KindofCooking Update, I ended up doing sv but not your exact recipe, still came out great! Made Korean mayo which really brought it together.

All good @YS Tong. It’s more custardy than the tamagoyaki. Thanks for watching.

Jason Newell I did that completely by accident, but i wouldn’t recommend the lower temp I’m the sous vide. When using the lower temp the eggs didn’t set. The texture was still good when we made the katsu. We did let it cool before doing it though.

I think one more week. It’s a good machine. We use it on the regular now

Thanks! Do you have their vacuum sealer too? The one we have isn't very consistent and doesn't remove enough air most of the time so that will probably be next.

Unfortunately, we do not have the vacuum sealer.

J.D. Grimm lol we tried it. The parchment paper ended up in the middle of the eggs. Might try it again.

Kind of Cooking - Sous Vide, Recipes, and More 😂😂 Okay! Well, I swore I saw something like this done where the person used two pieces and layed them in a cross in the bin? Hmmmm! Good luck! 😂

J.D. Grimm lol exactly what I did. Hahaha don’t know what happened. Will update once we try it again.

Kind of Cooking - Sous Vide, Recipes, and More I was watching this Chocolate video. I know that the consistency is differrent. But could work! He cut the paper and line the pan in a specific way. You could attempt to do the same, and fold in excess? Maybe? Also may be more trouble than it’s worth at this point 😂 It’s around the 5minute mark! ANYWAY. Your guy’s videos are amazing and I can’t wait to try some of these recipes :D ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--kYqby-OZfg.html

Will try that next time.

We tried that method but since the eggs are liquid when it goes in the oil just combines with the egg and doesn’t actually “grease” the box.

Hehe it did have a custardy texture. Really enjoyed this one.

That's a great point. To be honest, I didn't even think of that. Have you tried it?

@@KindofCooking Yup. I discovered that when was watching Heston Blumenthal's cooking on the protein Breaking down theory and the temperature. I have tried doing then using croakpot and rice cooker. And finally when I have a Inova, I attempted it and it was a success. Basically, I purchase a single wall stainless steel container from Amazon. www.amazon.com/TRIPLE-TREE-Uninsulated-Stainless-Cyclists/dp/B06ZZ1TLZ5/ref=sxts_sxwds-bia-wc-p13n1_0?crid=1IJMKWBHT8GQW&cv_ct_cx=stainless+steel+water+bottles&dchild=1&keywords=stainless+steel+water+bottles&pd_rd_i=B06ZZ1TLZ5&pd_rd_r=ec44f14d-e7aa-4e0b-898c-33f0ec087a23&pd_rd_w=1C1Cn&pd_rd_wg=lnheU&pf_rd_p=42e41e42-79c0-42f8-8a91-d71b944e9fa8&pf_rd_r=X29YPKFFENCG04JDP30Q&psc=1&qid=1600619612&sprefix=stain%2Caps%2C375&sr=1-1-791c2399-d602-4248-afbb-8a79de2d236f Then just filled it up wit the dashi ingredients and water. Then sou vide it for minimium 12hrs at 63 degree celcius. (Sorry we use celcius here :P ) Ingredient wise, U can use bonito flakes in a teabag pouch and konbu (dry kelp) U can also put all the ingredients in stock pouch. And for even easier, U can buy the prepack dashi pouches in giant teabags from a Japanese super market. They only contain Bonito and konbu. But I am not sure if they are available in ur location. Do try that out:) They are pretty fail safe and effortless. Especially when compare to the traditional Japanese Dashi preparation. Whereby every degree celcius and second counts

We actually tried that but since the egg mixture is liquid in the beginning the paper ended up in the middle of the cooked egg.

@@KindofCooking if you're using parchment paper you have to line the entire bottom and sides of the container so that your liquids are completely contained within the paper and not touching any of the plastic