Here’s our impressive sous vide Japanese egg sandwich made with our new KitchenBoss 3rd Generation Sous Vide Stick, the sponsor of this post. As we were going through recipes, we were thinking about how to make an impressive yet easy breakfast/brunch recipe. After seeing a video of a chef saying that it takes over 10 years to master this dish, we decided to give the tamago egg sandwich a try. Now, we first need to admit, this isn’t a traditional tamagoyaki egg, we are completely skipping the steps of folding over and over and the delicate process of making this. Using the KitchenBoss Sous Vide Stick we still end up with a delicious 1 inch thick (2.54cm for my metric system counterparts) egg. We put that between some japanese bread, sliced it to make a beautiful looking sandwich. The egg was soft, light, it was creamy and custardy, it was amazingly packed with flavors. It definitely did make for a nice breakfast. To take it to the next level, we also deep fried it for a Tomago KATSU Sando – more on that later.
The first step in all of this is to make the dashi stock. Dashi is the stock you use for Japanese cuisine. There are different types made with different ingredients. It is the base of many soups and the backbone of many Japanese dishes. It gives the dishes that unique Japanese umami flavor. The most common one is made of kombu and katsuobushi.
Now, if you want, you can skip this whole step and make it from the box powdered dashi. We tried both versions, and preferred making our own dashi stock, as it’s quite easy and you know exactly what goes into it. There’s not much to it actually, we bring a pot of to a simmer, then add it to the kombu. There may be some scum on top and you’ll want to skim that off. Before the water comes to a boil we remove the kombu, otherwise it becomes slimy and bitter. After removing it, add in the dried bonito flakes aka katsuobushi. Once it’s back to a boil, allow it to continue for about 30 seconds, turn off the heat, and let it steep for about 10 mins or until all the flakes sink to the bottom. Strain this out, and this is your Dashi stock.
The leftover kombu and katsuobushi can be made into various side dishes like kelp salad or furikake. We also won’t use all the stock that was made. You can store the rest of the dashi in a jar for future use.
KitchenBoss 3rd Generation Sous Vide Stick
Now that the dashi is out of the way, the next step is to fire up the sous vide. Thanks to KitchenBoss for adding to our ever growing list of gadgets. We’ve had the chance to play with their 3rd generation sous vide stick for the past month. So far, it’s been pretty awesome. Right out of the box it looked pretty nice and had a good feel to it – it was made of stainless steel. We love that it’s super quiet, this may not seem like a big thing, but let me tell you, it’s invaluable when you’re trying to film. We also found that it’s quite powerful, coming up to temperature very quickly. The most impressive point of us though, is that it’s waterproof. It’s definitely not a feature that’s found at this price point. Coming in at under $85 I feel that it’s quite the steal.
A few things that I would request in future models, and in no way deal breakers for me, I would want buttons that believe it or not, went a bit slower. Also, we always have to have the timer on, I would like to not have a timed version. But these are just minor things what they call in Chinese “picking bones out of an egg”. Basically a none issue. The sous vide is solid and we are very happy with it.
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To make it simple we’ll talk about this in single servings. You can scale up accordingly. We found that 3 eggs in an approximately 3-4” square container worked pretty well. Lightly beat 3 eggs, mix in the dashi stock, sugar, soy sauce, and mirin, and salt. Beat it well until the whites are well mixed, but try not to over beat it. Pass the mixture through a strainer to remove any remaining clips or accidental egg shells.
Close up the container and place into the sous vide. Cooking eggs is about control the temperature, so the sous vide is perfect for this recipe.
We should mention that it’s best to use the proper container, it’s going to make your life much easier. Use a leakproof, heat proof container that has a locking lid. In this case, we preferred plastic for its pliability and it’s non-stick properties. It really helps when removing the egg. We used the Sistema 2L containers.
Removing from the Container
Believe it or not this was the part we struggled with the most. Making the tamago in the sous vide was a no brainer but getting it out of the container was not easy. At first we thought we could just flip it over and it would just slide out… big mistake. The eggs were very delicate and it broke into pieces. You can’t have a perfect japanese egg sandwich with chunks of eggs.
So for you, here are the secrets to getting it out. We used a butter knife to separate the edges from the container, trying not to cut into the egg but it’s not a big deal. If using a larger container, cutting the egg into half or quarter helps to remove it from the container so you’re not dealing with such a large portion. Using one hand to support the eggs allow it to slowly peel away from the bottom from one side. Just go slow and with care and you’ll be fine. Despite it being hard to get out we feel that this is much easier than to do it layer by layer folding or taking 10 years to learn how to make it 😛
We used the softest, fluffiest bread we could find in the Chinese supermarket. With the super soft texture of the egg, you don’t want anything that’s too crusty. A Japanese milk bread would be perfect for this recipe.
We cut the egg to the same size as the bread, placed it on top, and then cut off all the crust like children. Hehe, don’t worry we ate all of it on the side, we get super hungry while filming. It takes a lot longer than you think.
This is where we take the tamago sando to the next level! We first put the egg in the fridge to cool it down. Since the egg is fully cooked we didn’t want to overcook them. We carefully put the egg in a plate of flour, then into some whisked eggs, since it’s difficult to move it is ok to just use a spoon and saturate the egg onto the egg… egg-ception…
Then we put it in a plate of panko crumbs and lightly pressed it into the egg.
We’ve heated a pot of oil ready for deep frying to 375F. We let the outside turn into a beautiful golden brown, take it out as soon as you reach the colour. You don’t want the egg to continue to cook through.
The textures of this tamago sando is out of this world! It’s soft, custardy and just melts in your mouth. With the katsu version, the outside panko coating gave it the perfect juxtapose.
The dashi really came out in this dish and added this harmonious umami to it. The flavors are savory and sweet at the same time.
If you want to make this tamago sando recipe get yourself a KitchenBoss 3rd Generation Sous Vide Stick!
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Next Level Tamago Sando Egg Sandwich
- 3 Eggs
- ¼ cup Dashi Stock
- 2 tsp Sugar
- 1 tsp Soy Sauce
- 1 tsp Mirin
- White Bread
- Kewpie Mayo
- Dijon Mustard
- Panko Bread Crumbs
- Set sous vide to 175F.
- Prepare dashi broth. Either DIY or use hondashi.
- Mix eggs until there’s no more or very little slimy egg whites left.
- Add soy sauce, mirin, salt, sugar, and dashi stock. Mix well.
- Pour into the container through a fine mesh sieve so no egg whites or egg shells end up in the mixture.
- Set in sous vide for 1 hour or until set.
- Remove eggs from the sous vide. If doing the original tamago sando you can remove it from the box now, if not you can put it in the fridge to cool.
- Using a butter knife score around the edges to separate the egg from the container. If using a larger container, cutting the egg into half or quarter helps to remove it from the container so you’re not dealing with such a large portion. Using one hand to support the eggs allow it to slowly peel away from the bottom from one side. Just go slow and with care and you’ll be fine.
- Mix together some kewpie mayonnaise and dijon mustard. Spread onto two slices of white bread.
- Place egg onto the bread and make a sandwich. Cut off all the bread crust and then slice sandwich in half. Tamago sando is done.
If you want to make Tamago Katsu Sando
- Heat up oil to 375F
- Dip tamago eggs in flour, eggs, then panko crumbs
- Fry it up to golden brown
- Cut bread to size, slice in half, take photos.