Ingredients (for 2 persons)
Scotch egg:
- 320g chicken
- 4 eggs
- 2 tbsp fresh ginger
- 1 or 2 cloves of garlic
- 3 tbsp salty soy sauce
- 50g cornstarch
- Panko breadcrumbs
- Fresh coriander or parsley
- Pepper
- Vegetable oil
Udon:
- 300g udon noodles
- 1/2 onion
- 1 clove of garlic
- 4 tbsp salty soy sauce
- 1 tbsp sesame oil
- 1 or 2 tbsp hot sauce
- Chives
- 1/2 tsp sesame seeds
- Salt and pepper
Voir cette publication sur Instagram
Preparation
Scotch egg:
- Boil 2 eggs for 6 minutes and 30 seconds, then place them in cold water and keep them in the fridge
- Cut the chicken into pieces, remove any unwanted parts, and rinse it
- In a blender, add the chicken, ginger and garlic puree, soy sauce, and some coriander leaves
- Blend until you get a chicken paste
- Peel the boiled egg (cold)
- Spread the chicken paste on plastic wrap and place the egg in the center
- Form a tight ball (without piercing the film)
- Repeat for the other egg and freeze for 20 minutes
- Beat 2 eggs in a bowl
- Coat each scotch egg with cornstarch, egg, and breadcrumbs
- Coat them in breadcrumbs again, form nice balls, and freeze for another 20 minutes
- Fry them in oil at 160 degrees for about twelve minutes
- Before the breadcrumbs get too dark, bake them at 200 degrees covered with aluminum foil for a few minutes It takes a few minutes to finish cooking.
- Wait a little before cutting to see the yolk flow.
Udon noodles:
- Slice the garlic into slices and finely chop the onion.
- Sauté the onion in a little oil and add the garlic.
- Pour in the soy sauce and the cream.
- Bring the sauce to a boil, add the hot sauce and then the noodles with a splash of water.
- Taste, add salt, pepper, mix, taste again, and cover.
- When the noodles are nice and creamy, plate them in a beautiful deep dish with sesame seeds and chives.
- Cut a Scotch egg in half and place it on top, sprinkle with pepper.