Ham And Eggs Recipe
pork belly katsu, pickled cucumber, fried egg miso
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Ingredients
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Pork Belly Katsu
Pickled Cucumber
Fried Egg Miso
Method
Pork Belly Katsu
- 1
Prepare the Pork Belly
Season the pork belly with salt and black pepper. Let it sit for about 15 minutes to absorb the flavors.
- 2
Breading the Pork Belly
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge the seasoned pork belly in flour, dip in beaten eggs, and finally coat with panko breadcrumbs.
- 3
Fry the Pork Belly
In a deep pan, heat vegetable oil over medium-high heat. Once hot, carefully place the breaded pork belly in the oil and fry until golden brown and crispy, about 4-5 minutes per side. Remove and place on paper towels to drain excess oil.
Pickled Cucumber
- 4
Prepare the Cucumber
Slice the cucumbers thinly using a mandoline or sharp knife.
- 5
Make the Pickling Solution
In a bowl, mix together the rice vinegar, sugar, and salt until dissolved.
- 6
Pickle the Cucumbers
Add the sliced cucumbers to the pickling solution. Let them sit for at least 30 minutes, or refrigerate for a few hours for more flavor.
Fried Egg Miso
- 7
Prepare the Miso Mixture
In a small bowl, mix together the miso paste and water until smooth. Set aside.
- 8
Fry the Eggs
In a non-stick frying pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (sunny side up, over easy, etc.).
- 9
Serve with Miso
Once the eggs are cooked, drizzle the miso mixture over them and garnish with chopped green onions.
