Jammy Egg Katsu

Ingredients

• 5 eggs (or as many as you like), for the jammy eggs
• Panko breadcrumbs, for coating
• Oil, for deep-frying
• Tonkatsu or katsu sauce, to serve

Batter

• 80 g flour
• 80 g water
• 1 egg

Directions

• Make the jammy eggs: add enough water to a pot to cover 5 eggs completely and bring to a boil. Carefully lower in the eggs and cook for 6 minutes, then transfer to ice water (the shells slip off easily). Peel.
• Make the batter: in a bowl, mix the flour, water, and egg until smooth.
• Dunk each peeled egg in the batter.
• Coat thoroughly in panko breadcrumbs.
• Heat oil to 180°C (350°F).
• Gently lower the eggs into the hot oil.
• Fry until nice and golden brown.
• Drizzle with sauce and enjoy.

Inspired by egg katsu from @okonomikitchen. From justsooogood on Instagram.