Scotch Egg Japanese Curry

How To Prepare

1. Let’s make the curry first, chop the onion, carrot and garlic and fry in an oiled frying pan.
   
2. Once cooked, add 500ml water to the pan and bring to boil. Reduce the heat to low and simmer for 5-7 minutes.
3. Add the curry paste and cook until the curry thickens.
4. For the scotch egg, boil the eggs first, about 7-8 minutes, and leave to cool. Once cooled carefully peel them and leave aside.
5. Chop the onion and place in a microwaveable dish and cover with cling film and heat for 1 minute and leave to cool.
6. In a mixing bowl, place the meat and mix lightly first and then add the panko and sake and mix well.
7. Add the onion, sesame oil, salt and pepper into the bowl and mix. Leave it in the fridge for 15 minutes.
8. While the mixture is resting in the fridge, dust flour lightly around the eggs.
9. Take the mixture out from the fridge and wrap the eggs with the meat evenly around, moulding with your hands.
10. Roll the meat-wrapped egg in flour first and then dip into the beaten egg followed by the breadcrumbs. Roll the in breadcrumbs again for a good coating.
11. Heat some oil in a deep pan and fry them about 4 minutes turning occasionally until golden brown.
12. Once the scotch eggs are ready, warm up the curry and serve with cooked rice on a plate. You can slice the scotch eggs in half to so you can see the inside to give the dish a nice presentation.