Introduction
This Miso Honey Steak & Egg Sando takes a classic steak and egg sandwich to the next level. This sandwich is inspired by Japanese flavors with the addition of miso paste, soy sauce, and honey for a unique umami depth. Tender steak strips and fluffy scrambled eggs on toasted bread create a delicious blend of flavors and textures.
This recipe is perfect for when you want something hearty yet refined—a fusion comfort food with a twist. Let’s break down the ingredients, substitutions, and some additional tips to make sure your Miso Honey Steak & Egg Sando turns out perfect every time!
Key Ingredients
- Steak – Any tender cut will work well, but ribeye, sirloin, or flank steak provide an ideal balance of flavor and tenderness.
- Eggs – Scrambled to a soft, fluffy consistency, the eggs add a creamy element that balances the steak’s richness.
- Miso Paste – Miso brings the rich, savory taste of umami. White or yellow miso works best for a milder flavor that doesn’t overpower the honey.
- Soy Sauce – Adds a salty, umami punch that enhances the miso’s depth.
- Honey – The honey adds a subtle sweetness to balance the salty and savory elements of the miso and soy.
- Garlic and Ginger – These classic aromatics add warmth and complexity to the marinade.
- Toast – Choose your favorite bread; a thick slice like Japanese milk bread or sourdough works wonderfully, as they hold up well to the fillings.
Substitutions
- Miso Paste: If miso paste is hard to find, substitute with a small amount of tahini mixed with soy sauce for a similar taste profile.
- Steak: You can use other protein options like chicken breast, pork, or tofu for a vegetarian option. Adjust the cooking time to suit the protein.
- Honey: Maple syrup or agave can be used instead of honey for a different sweet note.
- Bread: For a gluten-free option, use gluten-free bread or a lettuce wrap for a low-carb alternative.
Additional Notes
- Baking Soda for Tenderizing: Massaging a small amount of baking soda into the steak helps break down the fibers, creating an incredibly tender texture. Be sure to rinse and pat dry the steak if you prefer a milder flavor, though the marinade will cover most of the baking soda’s taste.
- Cooking the Steak: Avoid overcrowding the pan to get a good sear on the steak strips. Cook in batches if necessary.
- Scrambling Eggs: For extra creamy scrambled eggs, cook them low and slow, using chopsticks or a spatula to create gentle folds for an airy, fluffy texture.
Conclusion
This Miso Honey Steak & Egg Sando is an absolute must-try for those who love fusion flavors. With the savory miso-marinated steak, fluffy scrambled eggs, and perfectly toasted bread, it’s a deliciously hearty meal that’s ideal any time of day. Pair it with a fresh salad, a side of miso soup, or simply enjoy it on its own for a satisfying, flavor-packed experience.
Ready to give it a try? Gather your ingredients and get cooking! If you make this Miso Honey Steak & Egg Sando, be sure to share your results with me. I’d love to see your photos and hear about your unique twists on the recipe. Tag me and let’s share the love for fusion comfort food!
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MISO HONEY STEAK & EGG SANDO
Description
This Miso Honey Steak & Egg Sando takes a classic steak and egg sandwich to the next level. Tender steak strips and fluffy scrambled eggs on toasted bread create a delicious blend of flavors and textures.
Ingredients
For Steak Marinade
For Sando
Instructions
Prepare the Marinade
In a medium bowl, whisk together the soy sauce, miso paste, honey, rice vinegar, minced garlic, and grated ginger until fully combined. Set aside.
Tenderize the Steak
Slice the steak into thin strips and sprinkle with 1 teaspoon of baking soda. Massage the baking soda into the steak strips for about one minute to help tenderize.
Marinate the Steak
Pour the prepared miso marinade over the steak. Mix well to coat the strips evenly. Allow the steak to marinate for 15 minutes.
Cook the Steak
Heat a large pan over high heat and add a splash of oil. When the oil is hot, add the steak strips, ensuring they are spread out in a single layer to avoid overcrowding. Cook for 4 minutes on one side, then flip and cook for another 2 minutes until browned and cooked through. Remove from the pan and let rest.
Overcrowding the pan will cause the steak to steam instead of having a nice sear.Prepare the Scrambled Eggs
Whisk the eggs and season with a pinch of salt. In a separate pan, melt a small amount of butter over medium-high heat. Pour in the eggs and use chopsticks or a spatula to gently push them toward the center, creating soft, fluffy curds. Cook until just set but still creamy.
Assemble the Sando
Toast the slices of bread until golden. Layer the scrambled eggs on one slice of toast, followed by the cooked steak. Top with the second slice of toast, press lightly, and slice in half if desired.
Spread butter to toast for a beautiful brown color on toast.
Note
- Baking Soda for Tenderizing: Massaging a small amount of baking soda into the steak helps break down the fibers, creating an incredibly tender texture. Be sure to rinse and pat dry the steak if you prefer a milder flavor, though the marinade will cover most of the baking soda’s taste.
- Cooking the Steak: Avoid overcrowding the pan to get a good sear on the steak strips. Cook in batches if necessary.
- Scrambling Eggs: For extra creamy scrambled eggs, cook them low and slow, using chopsticks or a spatula to create gentle folds for an airy, fluffy texture.
