Ingredients with Measurements:
- 4 eggs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Frying pan
- Wire rack
- Whisk
- Mixing bowls
Step-by-step instructions:
1. Crack the eggs into a mixing bowl and whisk until well beaten.
2. In a separate bowl, mix together the panko breadcrumbs, flour, salt, and pepper.
3. Heat up the vegetable oil in a frying pan over medium heat.
4. Dip each egg into the breadcrumb mixture, making sure to coat it evenly.
5. Carefully place the egg into the hot oil and fry until golden brown on all sides.
6. Remove the egg from the oil and place it on a wire rack to cool and drain excess oil.
7. Repeat steps 4-6 for the remaining eggs.
8. Once the eggs have cooled, slice them in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 8g
Carbohydrates: 20g
Fiber: 1g
Sugar: 1g
Sodium: 200mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs for a gluten-free version.
- Cornstarch can be used instead of flour for a gluten-free version.
- Vegetable oil can be substituted with any other neutral-flavored oil.
Variations:
- Tamago-Katsu can be served with a side of tonkatsu sauce for dipping.
- Tamago-Katsu can be served on a bed of rice for a more filling meal.
- Tamago-Katsu can be made with quail eggs for a bite-sized version.
Tips and tricks:
- Make sure the oil is hot enough before frying the eggs to ensure a crispy exterior.
- Use a wire rack to cool and drain excess oil from the eggs.
- Season the breadcrumb mixture to your liking with additional spices or herbs.
Storage instructions:
Tamago-Katsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Tamago-Katsu, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
Tamago-Katsu can be served on a plate with a side of tonkatsu sauce and garnished with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, and nori flakes can be used as garnishes for Tamago-Katsu.
Pairings:
Tamago-Katsu pairs well with a side of miso soup and a simple green salad.
Suggested side dishes:
Rice, miso soup, and green salad.
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the egg, try coating the egg in flour before dipping it in the breadcrumb mixture.
- If the egg is not crispy enough, try frying it for a longer period of time or increasing the heat of the oil.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Use caution when frying with hot oil to avoid burns.
Food history:
Tamago-Katsu is a popular Japanese dish that originated in the 20th century.
Flavor profiles:
Tamago-Katsu has a crispy exterior and a soft, savory interior.
Serving suggestions:
Tamago-Katsu can be served as an appetizer or a main dish.
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Region: Japanese