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Sep 3, 2012
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Tocinokatsu with Cheese Scrambled Eggs

By: Katherine Jao


Tocinokatsu with Cheese Scrambled Eggs

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

Serves
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.

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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