A Japanese twist on the common British picnic food. Instead of sausage meat I went for the Japanese salisbury steak meat mixture that gives this a distinct Asian fusion flavour. Served with tonkatsu sauce and mayo this dish is perfect for your next meal in the park.
This recipe to me is what it means to make fusion cooking. Using two different dishes and perfectly fusing them together to create something delicious. For this dish it is a fusion of the method of making scotch eggs and the flavours of the Japanese Salisbury steak.
One of Japanese’s most popular dish (mainly among children) is the Salisbury steak, or in Japan it’s called Hambagu ハンバーグ. If you watch any their cartoons, you’ll usually see it with a little flag stabbed in it. You can find it served a with a lot of different meals such as curry, rice, and most noticeably in bento boxes.
One thing to note is that “hambagu” is not the same as “hambaga.” The former refers to the steak dish while the latter refers to an actual hamburger.
The differences in hambagu and the salisbury steak is in the ingredients that go into the patty. The main thing is that the Japanese dish incorporates sautéed onions into their dish. The onion gives the patty a subtle sweetness and provides some moisture making the meat even more juicy. Another thing the it does is that it breaks down proteins. By mixing them into the meat, and letting it rest for 30 minutes, it allows the enzymes to soften up the meat resulting very tender burger patty.
The sauce that is served with hambagu is very similar to western counterpart. They both have a sweet tangy savory taste to it. The reason for this is because both styles use ketchup and westchestershire sauce to flavour it.
Unfortunately, I couldn’t use either ingredient because I wasn’t pan frying the meat. Which meant I didn’t have any fond, or a pan for that matter, to make the sauce. So I opted for tonkatsu sauce as a topping instead. I chose this because it has very similar flavour components as the hambagu sauce. Plus, it’s one less thing to make to this already long-ish recipe.
The other toppings I used was a mix of both worlds. The mayo and green onions was inspired from takoyaki and the sriracha mayo was from the British dipping sauces. A lot of times at English pubs, scotch eggs would be served with hot sauce and creamy ranch. So to incorporate this I went for the spicy mayo.
I hope you give this a try at your next picnic, and please leave any comments down below or in the YouTube video and you’ll check them out.
Makes 4 scotch eggs
200g ground beef
200g ground pork
1/2 onion (diced)
1/4 tsp salt
1/8 tsp pepper
2 tbsp milk
1/3 cup panko bread crumbs
1/2 tsp nutmeg
4 soft boiled eggs
1/2 cup flour
3-4 cups panko bread crumbs
green onions (diced)
Mix all the ground meat, sautéed onions, salt, pepper, egg, milk, panko, and nutmeg. Set aside to rest for 30 minutes.
While we’re waiting, lets make the eggs. Place 4 eggs into a pot of cold water, make sure the eggs are completely submerged. Put the pot over medium high heat and wait for the water to reach a boil. Once it boils, take the pot off the heat and let it rest.
Let it rest for 4 minutes for runny eggs, and 6 minutes for soft medium eggs. After they’re cooked to your liking, pour out the hot water and give the eggs a gentle shake in the pot to slightly crack them. Pour in cold water to stop the cooking process. Cracking the eggs before chilling them makes them easier to peel.
Once the meat is done resting, flatten it, and divide it into 4 equal portions. Lightly coat the eggs in flour. Place one portion on a piece of plastic wrap and flatten it to about 1/4 inch thick. Rest one of the eggs in the middle. Use the plastic wrap and your hands to cover the whole egg in meat. If there’s too much meat you can remove some of the excess.
Once all your eggs are encased in meat, set up the breading station. You will need 2 eggs (beaten), panko bread crumbs, and flour. Start by cover the meat in flour, then dip it into the beaten eggs, the into the bread crumbs, followed by one more dip in the eggs, and finish with one last coating of panko. This will make it extra crispy.
Heat up the oil to 300F and fry the scotch eggs for 6 minutes or until the meat is 165F. Make sure to turn the egg every so often to get an even golden brown crust. After you have all the eggs done, you can bake it at 350F for massive crunch.
Cut the eggs into quarters (like how you would cut an apple), and top with tonkatsu sauce, Japanese mayo, and green onions. Serve with a mix of sriracha and mayo as a dipping sauce.