Jul 14 2026
Restaurants›Uchi Austin›Ham And Eggs Recipe

Ham And Eggs Recipe

Inspired by Uchi Austin
Time1h
Serves4

pork belly katsu, pickled cucumber, fried egg miso

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Ingredients

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Main Ingredients

Method

Preparation of Pickled Cucumber

  1. 1

    Make Pickling Solution

    In a bowl, mix rice vinegar, sugar, and a pinch of salt until sugar dissolves. Set aside.

  2. 2

    Slice Cucumber

    Thinly slice the cucumber and place it in a jar.

  3. 3

    Pickle the Cucumber

    Pour the pickling solution over the cucumber slices. Seal the jar and refrigerate for at least 30 minutes.

Cooking the Pork Belly Katsu

  1. 4

    Prepare the Pork Belly

    Slice the pork belly into thin, even pieces. Season with salt and pepper.

  2. 5

    Bread the Pork Belly

    Dredge each piece of pork belly in panko breadcrumbs, ensuring an even coating.

  3. 6

    Fry the Pork Belly

    In a large pan, heat vegetable oil over medium-high heat. Fry the breaded pork belly pieces until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Cooking the Fried Eggs

  1. 7

    Fry the Eggs

    In the same pan, crack the eggs and fry them sunny-side-up or to your desired doneness. Season with salt and pepper.

Making Miso Sauce

  1. 8

    Prepare the Miso Sauce

    In a small bowl, mix miso paste with a little water to reach a drizzling consistency. Adjust seasoning if necessary.

Serving

  1. 9

    Plate and Serve

    On a serving plate, arrange the fried pork belly katsu, top with a fried egg, drizzle with miso sauce, and serve with pickled cucumber on the side.

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