Egg Katsu

Name: Egg Katsu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 eggs large eggs; 6 tbsp panko breadcrumbs; 2 pinch kosher salt; 2 cups neutral oil, for frying; 1 cup green cabbage, thinly shredded; 2 tbsp tonkatsu sauce

A whole egg coated in panko and fried until the outside is crisp and golden while the yolk inside stays soft and runny, a Japanese fried-egg trick that recipe sites and cooking videos have been covering heavily this fall.

15 minMediumServes 2150 cal/serving

JapaneseBreakfastStovetopVegetarianNut-FreeDairy-FreeSoy-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 eggs large eggs
6 tbsp panko breadcrumbs
2 pinch kosher salt
2 cups neutral oil, for frying
1 cup green cabbage, thinly shredded
2 tbsp tonkatsu sauce

Instructions

1

Cut a 6-inch square of parchment paper for each egg and lay it in a shallow bowl or small plate.
2

Scatter about a tablespoon of 6 tbsp panko breadcrumbs onto the center of each parchment square, crack 2 eggs large eggs on top, and season lightly with 2 pinch kosher salt.
3

Cover each egg completely with more panko breadcrumbs, pressing gently so the crumbs stick to the white, and let the eggs sit for 2 to 3 minutes so the coating sets.
4

Heat 2 cups neutral oil in a small, deep pot to 350°F. Lower one parchment square, egg and all, into the oil.
5

Fry for 45 to 60 seconds, spooning a little hot oil over the top, until the egg begins to release from the parchment, then lift the parchment away with tongs.
6

Flip the egg with a slotted spoon and fry for another 45 to 60 seconds, until the panko is deep golden on both sides and the yolk still jiggles at the center.
7

Lift the egg out with a slotted spoon, drain on a wire rack for a few seconds, and repeat with the remaining eggs.
8

Serve right away over 1 cup thinly shredded green cabbage with 2 tbsp tonkatsu sauce drizzled on top.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Japanese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How hot should the oil be for Egg Katsu?

For Egg Katsu, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Egg Katsu look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the panko is deep golden on both sides and the yolk still jiggles at the center.

Is there a substitute for panko in Egg Katsu?

The entry for Egg Katsu calls for 6 tbsp panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I make Egg Katsu gluten-free?

Yes. The gluten in Egg Katsu is 6 tbsp panko breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Egg Katsu vegan?

No, though it is vegetarian. What keeps it from vegan is 2 eggs large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Egg Katsu contain eggs?

Yes: 2 eggs large eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Egg Katsu?

One serving (the recipe makes 2) is about 150 calories, with 8 g protein, 9 g carbohydrate and 9 g fat, plus 190 mg sodium.

Serve it with

Cook this free in the app

Textual Chef is 4,701 plain-text recipes, free to read and free to cook from. No account, no paywall, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.