Desayuno
Turkish Egg Katsu
30 minPara 3Nutri-Score C€€
C
30 min
30 minTurkish Egg Katsu
receta de
Dziyana | home chef
@vibeshef
6 recetas
9 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
eggs (large, cold)Lácteos3 piezas
panko breadcrumbsPanadería120 g- frying oil (for deep frying)Despensa240 ml
Greek yogurtLácteos240 g- toasted sesame oilDespensa15 ml
- Sriracha mayoDespensa30 ml
fresh parsley, chives and dill (finely chopped)Frutas y verduras1 pieza- chili oilDespensa10 ml
por ración
Nutrición
570kcal
- Carbohidratos
- 32 g
- Proteínas
- 13 g
- Grasas
- 43 g
lo que usará
Utensilios
Sartén
Bol
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Coat the eggs in panko
- Line a bowl with parchment paper and add a layer of panko breadcrumbs.
- Make a small well in the panko, crack an egg into it and cover it completely with more panko.
- Repeat individually for the remaining eggs and set aside.
- Paso 2
Heat the frying oil
- Heat the frying oil in a pan until hot.
- Paso 3
Fry the egg katsu
- Lift the parchment paper with the panko-coated egg and place it directly into the hot oil.
- Remove the parchment paper with tongs once a light outer crust has formed around the egg.
- Fry each egg individually so the coating gets golden and crispy while keeping the yolk runny.
- Paso 4
Prepare the herbs and yogurt sauce
- Finely chop the fresh parsley, chives and dill.
- Mix the Greek yogurt, sesame oil, Sriracha mayo and half of the chopped herbs in a bowl.
- Paso 5
Plate and serve
- Spread the yogurt mixture onto a serving plate.
- Place the crispy egg katsus on top, drizzle with chili oil and garnish with the remaining herbs.