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Scotch Eggs Recipe (Japanese-inspired)

Scotch Eggs Recipe (Japanese-inspired)

Let’s make 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.

Scotch Eggs (Japanese-inspired)
Votes: 6
Rating: 4.83
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Course Beef, Main Dish
Cuisine English
Cook Time 30 minutes
Servings
people
Translator Get Francis Mug
Course Beef, Main Dish
Cuisine English
Cook Time 30 minutes
Servings
people
Translator Get Francis Mug
Votes: 6
Rating: 4.83
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Batter
Side Vegetables
  • Baby Salad Greens
  • Cherry Tomatoes
  • Parsley Leaves
Other Ingredients
  • Mustard
  • Panko for coating
  • Frying Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. Look at that! The soft-boiled eggs have a jello-like texture!
    Look at that! The soft-boiled eggs have a jello-like texture!
  4. Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
    Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
  5. 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.
    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.
  6. 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.
    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.
  7. Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
    Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
  8. Add the egg-moistened bread crumbs and the chopped cabbage leaves.
    Add the egg-moistened bread crumbs and the chopped cabbage leaves.
  9. Combine the ingredients again. Take half of the meat in your hand.
    Combine the ingredients again. Take half of the meat in your hand.
  10. Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
    Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
  11. 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.
    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.
  12. Coat the meat with the batter.
    Coat the meat with the batter.
  13. Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
    Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
  14. 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.
    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.
  15. 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.
    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.
  16. Remove and drain the excess oil.
    Remove and drain the excess oil.
  17. 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.
    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.
Recipe Notes

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.

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Dan Dubinsky

This recipe looks amazing. I’ve never seen anything like this before. I particularly like the part about using flour to bind the egg to the meat. If I made something like this I would totally change it but that’s a matter of personal taste. Such as using ground turkey instead of beef or pork (which has the advantage of being less greasy), replacing the cabbage with jalepeno, and replacing the Panko with plain bread crumbs and eliminating the ketchup because I don’t like sugar in my meat. 😀 Seriously though, I like this recipe and the step by step process… Read more »

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