We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
Let's make tartar sauce. Slice the hard-boiled egg crosswise with an egg slicer. Remove and slice it lengthwise across the initial slices. Rotate it by 90 degrees and slice it lengthwise again. Put the finely chopped boiled egg into a bowl.
Slice the onion, stack the slices on top of each other and mince well. Put the chopped onion in another bowl and rub with a bit of salt. Rinse the onion with cold water and drain with a mesh strainer. Squeeze out the water, put them on a paper towel and remove the excess moisture. Add the onion to the chopped egg.
Pinch the parsley, chop into fine pieces and add it to the egg. Slice the pickled cucumber, stack them on top of each other and chop into fine pieces. Add it to the egg mixture. Add the mayonnaise and salt to the mixture.
Cut the lemon in half. Slice the lemon half into wedges. Squeeze the other half and add the lemon juice to the mixture. Mix evenly and the tartar sauce is ready to serve.
Let's prepare the side vegetables. Use a vegetable slicer and shred the cabbage into ice water. Let it sit in the water for 2 to 3 minutes. Drain the cabbage shreds with a salad spinner. Serve it on a plate. Garnish with the parsley, small tomamos and lemon wedges. Put the tartar sauce in a small cup and place it on the plate.
Let's prepare the black tiger prawns. Remove the sharp pointed shell from the tails. Peel the prawns but leave the last sections of the shell above the tails. Pierce the back of the prawns with a bamboo skewer and remove the sand veins.
Put the prawns in a bowl. Add a pinch of salt, potato starch and a little water to it. Gently rub the prawns with the salt and starch. Take the bowl to the sink and rinse them with running water to remove the dirt and fishy smell.
Place the prawns on a paper towel. Cover with another paper towel and press them to remove the excess moisture.
Cut the tips off the tails with a kitchen shears and remove the moist inside. Make cuts diagonally along the prawn stomachs. Press the prawns on their back and break the stringy parts. This process will prevent the prawns from curling up when heated. Finally, lightly sprinkle on salt.
Let's coat the prawns with batter. Crack the egg into a bowl. Add some water and beat the egg thoroughly with a whisk. First, dip the prawns into flour. Lightly coat and dust off the excess flour.
Second, dip them into the beaten egg.
Finally, coat the prawns with moist breadcrumbs. If they appear patchy, dip them into the egg again and reapply the breadcrumbs.
Let's deep-fry the prawns. Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C (347 °F). Less than 2cm (0.8") depth of frying oil is good enough for this recipe. Dust off the breadcrumbs from the tails. Hold the prawn tails and gently put them into the oil one by one.
Let the prawns sit still in the oil for few seconds. Flip them over as the surface gets crispy. When the surface gets golden brown, place them on a paper towel and let them drain out the excess oil.
Serve the ebi fry on the plate along with the side vegetables and tartar sauce.
If the soft breadcrumbs are not available, mist dried breadcrumbs with water so that the ebi fry become crispy.
This tartar sauce uses less amount of mayonnaise. Adding extra mayo or a bit of mustard to the sauce also brings out the flavor.