Tocinokatsu with Cheese Scrambled Eggs

Join the katsu bandwagon with this delicious packed lunch. With cheese and butter, the scrambled eggs are simply irresistible!

RELATED recipes: Tonkatsudon,  Tori Katsu-Curry, Tocino, Chicken Tocino

Serves 4  Prep Time 20 minutes  Cooking Time 30 minutes

1 (500-gram) pack ready-to-cook tocino
      (Click for Homemade Tocino recipe)
1 egg, beaten
1 to 2 cups Japanese breadcrumbs
oil for frying

For the scrambled eggs
5 eggs
1/3 cup Cheddar cheese, grated
1 to 2 teaspoons butter
salted egg and tomatoes, to serve (optional)

1  Make the tocinokatsu: Toss tocino with the beaten egg, then coat each piece with breadcrumbs. Heat oil to medium and pan-fry coated tocino in batches. Drain on paper towels. Set aside.

2  Cook the cheesy scrambled eggs: Beat 5 eggs in a bowl, then add cheese. Melt butter in a nonstick pan, add cheesy eggs, and cook to your desired doneness.

3  Assemble in lunchbox and serve with a siding of salted eggs and tomatoes, if desired.

Substitution tip:  You can also use this with breading technique with tapa! Another way to enjoy the dish: use different kinds of cheese for the scrambled eggs, like gorgonzola or asiago.

Photography and Prop Styling by Mylene Chung | Food Styling by Katherine Jao