Make these chicken katsu scotch eggs for a picnic treat, then check out our classic scotch eggs, scotch quail's eggs and Thai scotch eggs.


An antidote to the purist aesthetic of high-end Japanese cuisine, this trend embraces the more fun and quirky elements of Japanese food seen in the izakaya bars and street stalls of Tokyo. Try it at Brixton’s Nanban where chef Tim Anderson mashes up East/West flavours to create dishes like brie katsu with umemboshi-shiso sauce and KFJ (deep-fried jackfruit with honey-miso mayo).


  • 4 eggs, at room temperature
  • 6 tbsp soy sauce
  • 3 tbsp mirin
  • 340g chicken sausages, (most supermarkets sell these)
  • 4 spring onions, finely chopped
  • a small chunk ginger, finely grated
  • 1 tsp sesame oil
  • 4 tbsp plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • for deep frying groundnut oil


  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • a small chunk ginger, finely grated
  • for frying oil
  • 1 tbsp plain flour
  • 1½ tbsp mild curry powder
  • 1 tsp ground turmeric
  • 350ml chicken stock
  • 1 tsp soft brown sugar
  • 2 ripe tomatoes, roughly chopped


  • STEP 1

    Lower the eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in iced water for 10 minutes to cool completely. Peel and put in a freezer bag with the soy and mirin. Leave to marinate in the fridge for at least an hour (or overnight if you want to get ahead).

  • STEP 2

    To make the curry sauce, cook the onion, garlic and ginger in a little splash of oil until softened. Add the flour, curry powder and turmeric, and cook for 2-3 minutes, stirring to stop it catching.

  • STEP 3

    Slowly add the chicken stock then stir in the sugar and tomatoes, and simmer for 15 minutes. Blend the sauce until smooth using a stick blender or food processor.

  • STEP 4

    Strip the skins from the sausages, then mix the sausage meat with the spring onions, ginger and sesame oil, and season well. Divide the mixture into 4, then flatten each into a circle on 4 pieces of clingfilm. This will make it easier to form around the eggs.

  • STEP 5

    Drain the marinated eggs then dust with flour. Sit each on the chicken sausages. Use the clingfilm to mould the chicken sausages around each egg, ensuring there are no gaps.

  • STEP 6

    Roll each scotch egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.

  • STEP 7

    Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-7 minutes, turning a few times, or until golden and crisp. Serve with the curry sauce for dipping.


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