The idea for these Japanese-influenced Scotch eggs came from the kobucha korokke that CHOW Senior Content Manager Lessley Anderson ate while researching her story on the izakayas of Vancouver. In this version, roasted sweet potato and kabocha squash are mashed with miso and rolled out into patties to encase boiled eggs. After a coating of flour and beaten egg, the eggs are covered in panko breadcrumbs and deep-fried. Give these vegetarian Scotch eggs a generous squirt of spicy Sriracha and serve for happy hour with beer, sake, or your favorite cocktail.
What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Special equipment: You’ll need a deep-frying/candy thermometer for this recipe.
Game plan: Make sure to peel the squash thoroughly, removing all of the green skin until you reach the pale orange flesh.
This recipe was featured as part of our Scotch eggs project for Easter.
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