Baked Eggs Enclosed in Kabocha Squash and Coated Shell
Kickin' Kabocha Scotch Eggs
This inventive Scotch egg twist, inspired by kobucha korokke that editor Lessley Anderson devoured during her exploration of Vancouver's izakayas, will spice up your happy hour. You'll swap traditional ingredients for Japanese-inspired flavors like roasted sweet potato, kabocha squash, and tangy miso, all coated in crunchy panko and fried to perfection.
What's Needed:- Shiro Miso: A Japanese pantry staple, it's a sweet, smooth paste made by fermenting rice, soybeans, and koji. Look for it refrigerated near the tofu in your grocery store.- Panko: Coarse Japanese breadcrumbs, found in the international section of your local supermarket.- Deep-Frying Thermometer: To ensure your oil is the perfect temperature.
Prepare Yourself:- Peeling those squash pieces thoroughly, removing the tough green skin until you reach the soft orange flesh is key.
Check Out:- Our unique Scotch egg project designed for Easter celebrations. Spice up your culinary routine with our kabocha squash Red Thai Curry recipe!
Yield: 6 yolker chickensDifficulty: Intermediate level of ego-bustingTotal Cooking Time: 1 hr 50 mins
Groceries (10 Ingredients):* 1 kabocha squash (approximately 2 to 2 1/2 pounds), peeled, seeded, and cut into 1-inch chunks* 1 sweet potato (8 ounce rarity), peeled and cut into 1-inch pieces* 2 quarts of vegetative oil, the life-giver of deep fry* Seasoning salt* 2 teaspoons aka miso, to add some umami zing* 6 large dope eggs* 1/2 cup all-purpose flour* 1 1/2 cups panko, for a mouth-watering crunch* Spicy Sriracha, the rooster sauce, for a fiery freedom of flavor
Instructions:
- Set the oven's temperature to 425°F and position a rack in the middle for optimal toasting.
- Arrange the kabocha squash and sweet potato pieces on a single layer on a baking sheet, drizzle with 1 tablespoon of oil, and season generously with salt. Toss to coat.
- Pop those babies in the oven for 10 minutes before stirring and returning for another 10 to 15 minutes, or until tender but not mushy. Set aside to cool.
- In a large bowl, mash the cooled squash and sweet potato mixture with 2 teaspoons of aka miso until smooth. Season and set aside to cool completely, possibly humming some tunes as you wait.
- Boil 6 of the eggs, keeping them in a single layer like your favorite rock band album. Fill a saucepan with enough cold water to cover the eggs by about an inch. Bring the water to a boil over high heat, then crack off the heat and cover with a tight lid. Let the eggs sit for about 3 minutes.
- Once the eggs are done, place them in an ice water bath to stop the cooking process and make them easier to peel. Pat the cooled, peeled eggs dry with a paper towel. Place them on a baking sheet, each one with a wink of defiance to the haters.
- Prepare your dredging station with three dishes: one for seasoned flour, one for beaten eggs, and one for panko. Dip each egg in the flour, then the beaten egg mixture, and finish it off with a generous coating of panko. Gently shake off the excess coating and return the egg to the baking sheet. Repeat this for each egg.
- Prep your battle station: heat the remaining oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until it reaches 350°F on a deep-frying thermometer. These readings are crucial for victory. Don your protective armor and drop 2 of the breaded eggs into the hot oil. Fry, turning occasionally, until they're a beautiful golden brown, approximately 2 minutes per side. Drain them on a wire rack set over a baking sheet and continue with remaining eggs.
- Serve each egg, cut in half, with a drizzle of Sriracha atop the yolks. Toast to the birth of a new generation of edge-defying Scotch eggs.
Enrichment Data:Searching the lands beyond revealed no specific recipes for Japanese-influenced Scotch eggs with kabocha squash and miso. However, you can concoct a version by combining traditional Scotch egg ingredients with distinct Japanese flavors. Here's a blueprint for creating a fusion Scotch egg that'll send your taste buds on a wild adventure:
Ingredients:- Kabocha Squash: 1 small, cooked and mashed- Miso Paste: 2 tbsp red (aka) miso for a bold flavor- Eggs: 4 large- Japanese-Style Panko Breadcrumbs: For coating- Sesame Seeds: Optional for garnish- Soy Sauce or Teriyaki Sauce: For cooking or glazing- Ginger: Grated for added flavor- Scallions: Chopped for garnish
Special Equipment:- Deep Frying Pan: For deep-frying the Scotch eggs- Frying Thermometer: To ensure the oil is the right temperature- Slotted Spoon: For removing the eggs from oil
Game Plan:1. Prepare Kabocha Squash: Bake or boil the kabocha until it's soft. Mash it with 2 tablespoons of red miso paste and a pinch of grated ginger for a delightful Japanese touch.2. Boil Eggs: Place eggs in a single layer in a saucepan. Cover them with cold water. Bring to a boil, then cook on low for about 12 minutes. Immerse cooling eggs in an ice bath to stop the cooking process. Peel the eggs once they're cool.3. Prepare Sausage Wrap: Cook a Japanese-style sausage, remove the casing, and stir in the kabocha-miso mixture.4. Assemble Scotch Eggs: Wrap each cooled egg in the sausage-miso mixture, ensuring a thick coating.5. Coat with Panko Breadcrumbs: Mix a pinch of sesame seeds into Japanese-style panko breadcrumbs for extra crunch. Dredge the wrapped egg in the breadcrumb mixture to coat evenly.6. Fry Scotch Eggs: Heat about 3-4 inches of oil in a deep frying pan to around 350°F (175°C). Gently place the coated egg into the hot oil. Fry until golden brown, about 3-5 minutes per side.7. Serve: Garnish with chopped scallions and serve with soy sauce for dipping.
This amazing fusion Scotch egg combines the traditional English snack with Japanese flavors, making it a unique and tasty delight.
- The mashed kabocha squash and sweet potato mixture, along with Japanese pantry staple shiro miso, could form a Japanese-inspired staple recipe for a nutritious side dish.
- In search of more Japanese-influenced fusion recipes, you might consider tossing kabocha squash and miso into a panko-crusted recipe, aiming to create a unique Japanese-style take on traditional staple recipe, the Scotch egg.
- To elevate your nutritious kabocha squash Red Thai Curry recipe, consider sprinkling some panko on top before serving for an added crunch and a nod to Japanese-inspired recipes.
