Yardbird’s Scotch Egg is a beloved dish for many reasons – it’s nostalgic roots combined with Japanese ingredients, plus the fact that it’s fried and topped with tonkatsu sauce and Kewpie mayo… You really can’t go wrong with any of that!

Traditional Scotch Eggs are hard or soft-boiled eggs surrounded by minced meat, coated in breadcrumbs, and fried or baked. A quintessential drunk food, Scotch Eggs originated in England in 1738 when London-based department store Fortnum & Mason of Piccadilly created the first ones. Today, you can find Scotch Eggs in bars and restaurants across the world – made with varying ingredients, methods, and flavors. The Scotch Egg at Yardbird started off as a special but quickly became a menu staple. Our version is Japanese-inspired and uses chicken meat instead of the traditional pork. Check out the recipe below!

For 5 portions

Meatball Mix:

  • 250 gr skin on chicken thigh meat
  • 50 gr white onion – finely chopped, rinsed, and squeezed
  • 20 gr fresh panko
  • 3 gr salt

Egg & Breading

  • 5 eggs
  • 200 gr fresh panko
  • 50 gr tempura powder
  • 50 gr chicken powder
  • 3 eggs (for eggwash)
  • 200 ml tare sauce
  • napa cabbage
  • lemon juice
  • tonkatsu sauce
  • kewpie mayo
  • aonori


  1. Chill meat grinding elements and chicken thigh meat in freezer for 20 minutes
  2. Pass chicken meat through the meat grinder twice
  3. Mix the meat with chopped white onion and fresh panko; form into balls and reserve chilled in fridge
  4. Temper 5 eggs in warm water before boiling eggs in rapidly boiling water for 6 minutes, stirring gently to center the yolks, until soft-boiled and then shock in an ice bath
  5. Peel the eggs and place them in a bowl containing tare sauce; cover with a paper towel and allow the eggs to marinate for 1 hour
  6. Crack 3 raw eggs and whisk together in a separate bowl to create an egg wash
  7. Remove the soft-boiled eggs from the tare sauce and place in a strainer; then roll the eggs in the chicken flour mix
  8. Remove the meatballs from the fridge and press them one at a time, in the palm of your hand
  9. Take the floured soft-boiled eggs and carefully wrap the meat patties around them; make sure that there are no holes or pockets of air
  10. Place the wrapped eggs on a floured tray and evenly roll them in the remaining flour mixture
  11. Then roll the wrapped eggs in egg wash mixture and then cover with a thick coating of fresh panko
  12. Fry the scotch egg for 5-6 minutes in 180-degree vegetable oil
  13. Serve on top of julienned cabbage dressed with salt and lemon juice and top with tonkatsu sauce, Kewpie mayo, and aonori

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