The ULTIMATE Egg Katsu Sando | Japanese Tamago Sandwich

[@KindofCooking]

For full recipe: www.kindofcooking.com/tamago-sando-japanese-egg-sandwich/

[@veeshenteoh1295]

line a thin layer of clingfilm at the bottom of the container before pouring the egg liquid in. That will make it easier to remove once it's cooked.

[@hinarizwan1984]

Wow so different Love to try different culture food

[@m3bbas139]

Best suvid content please keep it up wishing you guys all the success

[@KindofCooking]

Thank you for your kind words!

[@jasonnewell2939]

Looks great! Do you find it necessary to SV the egg at a lower temp if you plan to Katsu? Or was it just fine?

[@KindofCooking]

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.

[@najimusa4204]

Wouldn’t a parchment paper help in getting it intact when you flip it?

[@JamesNewcombVO]

Been eyeing that Kitchen Boss machine for a while for the same reasons you mentioned. How long is your 20% code good for?

[@KindofCooking]

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

[@JamesNewcombVO]

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.

[@KindofCooking]

Unfortunately, we do not have the vacuum sealer.

[@synteis]

I love making egg dishes in the sousvide like custards, cheesecakes, etc. This is lovely. Have you tried using parchment paper to help with the unsticking process?

[@KindofCooking]

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.

[@jpaden8515]

Ok that was fun! Wonder, if it'd work if you lined ring molds inside the container to get more puck shaped eggs for a classic egg sandwich. Then just place that on an english muffin maybe some cheese. Or kick it up a notch with some other things mixed into the eggs? Ham, bacon, pork belly, etc?

[@KindofCooking]

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

[@JamezGrimm]

Do you think you could line the container with plasticwrap or parchment paper or something to make it easier to pull out when you finish? 🤔

[@KindofCooking]

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

[@JamezGrimm]

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! 😂

[@KindofCooking]

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

[@JamezGrimm]

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 kzbin.info/www/bejne/Y5y8opWvYrSNnMk

[@eljeanko]

Absolutely amazing!

[@KindofCooking]

Thank you!

[@eljeanko]

@@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!

[@KindofCooking]

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

[@Punchabearinnamouf]

Might have to make this combined with that Okinawa spam and egg onigiri that was bouncing around FB this week

[@KindofCooking]

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

[@Punchabearinnamouf]

@@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 kzbin.info/www/bejne/h3jXmZiEoLiSa8U

[@KindofCooking]

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

[@Punchabearinnamouf]

@@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

[@Punchabearinnamouf]

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

[@FireWaterCooking]

That looks delicious! I need to try it for sure!

[@KindofCooking]

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

[@joslinwebster358]

You guys are so sweet...and so Asian...chopsticks to whisk eggs...I love it!

[@m3bbas139]

Genius

[@swordchaos1181]

This is a next level next level egg sandwich yo

[@KindofCooking]

It really is! The katsu version is insane 🤯

[@ystong6345]

I truly respect the creativity of these two dishes (using sous vide as well as turning it into a katsu) but to me, they don't seem as appetising to me as the original tamagoyaki. Still, well done in showing the results to us and I'm sure many viewers will like this.

[@KindofCooking]

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

[@JS-es8pk]

I would do non stick spray, so it doesn’t break.

[@KindofCooking]

Will try that next time.

[@travelingbearbie8099]

Just line the box with cling wrap and pull it out

[@jameswong8583]

I believe the ratio of hom dashi to water is incorrect.

[@noorclean2915]

It looks like Custard Pudding

[@KindofCooking]

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

[@korrry]

Maybe grease the container or spray some cooking spray, so the egg comes out easier

[@KindofCooking]

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.

[@tagzedawg]

Put parchment paper in the bottom of the container? Also, it's sous vide, not sous vee.

[@KindofCooking]

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.

[@user-cu3bj8ip1u]

@@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

[@wayneho6458]

Hmmm. Surprised with the dashi. Should actually teach the viewers how to make dashi using sou vide too :) Reasoning. more consistance in flavour and lesser chances of making a over "fishy" dashi.

[@KindofCooking]

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

[@wayneho6458]

@@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

[@leegibling3913]

You've fallen out with Anova now you are pushing KitchenBoss and disposed of their overpriced bath?