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