Egg Katsu (Tamago Katsu)

Fill a small pot with enough oil for deep frying and heat to 180°C (350°F).

Cut a 14 × 14 cm (5.5 × 5.5-inch) piece of parchment paper and place it inside a shallow bowl or small dish (about 13 cm/5 inches in diameter). Sprinkle a layer of panko over the parchment (about 1-1.5 tbsp).

Crack an egg onto the panko, season with a small pinch of kosher salt, then sprinkle more panko over the top until the entire egg is coated. Let it rest for 2-3 minutes.

Lift the parchment paper and gently lower it into the hot oil. Fry for about 1 minute, occasionally spooning hot oil over the top to help the panko set.

Once the egg begins to release from the parchment paper, lift it from the oil. If the parchment doesn’t come off completely, gently peel it away with chopsticks. You can also use the parchment paper to help flip the egg before removing it completely.

Using a spatula and chopsticks, gently flip the egg and fry for 45–60 seconds, or until the panko is golden brown and crispy. If the side that was against the parchment paper is still pale, flip again and fry for another 20-30 seconds, or until evenly golden. *Maintain a temp of 170-180°C (338-350°F) while frying

Very runny “lava” yolk: stay closer to 180°C.

Jammy yolk: stay closer to 170°C, or fry an extra 10-15 seconds.

Transfer to a wire rack to drain any excess oil. Repeat with the remaining egg and serve immediately. Enjoy!!