Ontbijt
Turkish Egg Katsu
30 minVoor 3Nutri-Score C€€
C
30 min
30 minTurkish Egg Katsu
recept van
Dziyana | home chef
@vibeshef
6 recepten
9 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
eggs (large, cold)Zuivel3 stukken
panko breadcrumbsBakkerij120 g- frying oil (for deep frying)Voorraadkast240 ml
Greek yogurtZuivel240 g- toasted sesame oilVoorraadkast15 ml
- Sriracha mayoVoorraadkast30 ml
fresh parsley, chives and dill (finely chopped)Groente en fruit1 stuk- chili oilVoorraadkast10 ml
per portie
Voedingswaarden
570kcal
- Koolhydraten
- 32 g
- Eiwitten
- 13 g
- Vetten
- 43 g
wat je gebruikt
Keukengerei
Koekenpan
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Heat the frying oil
- Heat the frying oil in a pan until hot.
- Stap 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.
- Stap 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.
- Stap 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.