Why did all my panko fall off?

Make sure the oil is fully heated before frying and baste the top with hot oil so the coating sets before flipping.

Can I make this in the air fryer?

I don't recommend it. Deep frying helps the panko set almost instantly while keeping the yolk soft and runny. In an air fryer, the coating is more likely to fall off and the yolk will usually cook through before the outside becomes crispy.

Egg Katsu (Tamago Katsu) - Okonomi Kitchen

Description

Egg Katsu is a crispy, panko-coated fried egg with a golden, crunchy exterior and a soft, runny yolk. It’s an easy recipe that’s delicious served over rice, tucked into sandwiches, or with shredded cabbage and tonkatsu sauce.

Ingredients

2 large eggs (60 g with shell)*
4-6 tbsp panko breadcrumbs
pinch of kosher salt
neutral oil, for frying

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Instructions

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!!

Notes

Frying time will vary depending on the size of the egg. The times in the instructions are based on large eggs that are 60 g with shell and 50 g without shell.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast, Main course, Side Dish
Method: Deep frying
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 133
Sugar: 0.2 g
Sodium: 90 mg
Fat: 8.4 g
Saturated Fat: 2 g
Unsaturated Fat: 6.1 g
Trans Fat: 0
Carbohydrates: 4.5 g
Fiber: 0.3 g
Protein: 7.8 g
Cholesterol: 185 mg