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Fried Egg Katsu
Jammy soft-boiled eggs coated in panko and fried until crisp, served with tonkatsu sauce and shredded cabbage. A katsu you can cut into and watch the yolk run.
Notes
Starter recipe; adjust to taste. Great in a katsu sando or a bento.
RECIPE CARD
Fried Egg Katsu
Yield: 4 servings | Time: 30 minutes
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Ingredients
- 6 Large eggs (4 to fry, 2 for the coating)
- ½ cup All-purpose flour
- 1½ cups Panko
- Neutral oil for frying
- Salt and white pepper
- Tonkatsu sauce
- Kewpie mayo
- 2 cups Finely shredded cabbage
- Lemon wedges
Instructions
- Boil 4 eggs for 6½ minutes, chill in ice water and peel carefully.
- Beat the remaining 2 eggs. Season the flour with salt and pepper.
- Roll each peeled egg in flour, dip in beaten egg, then press into panko. Repeat egg and panko for a thick crust.
- Heat oil to 350°F and fry the eggs 1½–2 minutes, turning, until deep golden.
- Drain, halve, and serve over cabbage with tonkatsu sauce, Kewpie and lemon.
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