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Japanese Scotch Egg

Savory Japanese Scotch Egg with Curry-Mayo Sauce Magic

This Japanese Scotch Egg combines a soy sauce marinated egg with seasoned pork and crispy panko, offering a delicious fusion experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Lunch
Cuisine: British, Japanese
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Egg
  • 4 large Eggs Soft-boiled for a runny yolk
For the Pork Filling
  • 1 pound Ground Pork Can substitute with ground chicken or turkey
For the Coating
  • 1 cup Panko Breadcrumbs Can use standard breadcrumbs for a different texture
For the Marinade
  • 1/4 cup Soy Sauce Use tamari for gluten-free option
For the Dipping Sauce
  • 1 tablespoon Curry Powder Adjust for spice preference
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter version

Equipment

  • Deep pan or fryer
  • mixing bowl
  • slotted spoon
  • Ice bath container
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. Marinate Eggs: Soft-boil eggs for 6-8 minutes. Place in an ice bath for 5 minutes, peel, and marinate in soy sauce for 30 minutes.
  2. Prepare Pork Filling: Combine ground pork with salt, pepper, and spices. Mix until sticky, about 2-3 minutes.
  3. Assemble Scotch Eggs: Flatten a handful of pork mixture, place a marinated egg in the center, and fold the pork around the egg.
  4. Coat with Panko: Roll each egg in panko breadcrumbs, ensuring even coverage, and let rest for 10 minutes.
  5. Fry: Heat oil to 350°F. Fry coated eggs for 4-5 minutes until golden brown, using a slotted spoon to turn them.
  6. Make Dipping Sauce: Whisk together mayonnaise and curry powder until smooth; adjust seasoning if necessary.
  7. Serve: Slice eggs in half, arrange on a platter with dipping sauce, and enjoy!

Notes

For best results, serve immediately after frying. Store leftovers in an airtight container for up to 3 days; reheat in an air fryer.