Pork-rolled Teriyaki Eggs

Japanese style Scotch egg. Often, the boiled egg is wrapped with thinly sliced teriyaki beef or pork.

Pork-rolled Teriyaki Eggs
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving

Ingredients (Serves 2)

  • 3 boiled eggs
  • 6 slices fresh ham (thinly sliced) (150 g)
  • Potato starch, a small amount
  • [A]

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tsp sugar
    • 1 1/2-2 tbsp soy sauce
  • 150 g mizuna
  • 1/2 tbsp vegetable oil



Peel the boiled eggs and wipe off any moisture from their surfaces, then dredge with potato starch. Spread out the sliced pork in pairs, and roll each egg in two slices of pork.


Oil a frying pan with 1/2 tbsp of vegetable oil and heat over medium heat. Place the pork-rolled eggs in the frying pan, seam side down, and cook, occasionally rolling in order to brown the whole surface. Cover the frying pan and reduce heat to low, and let steam-fry for about 3 min. Add all of the ingredients listed in [A], and let cook down to coat.


Cut the root ends off of the mizuna, then cut into pieces 3-4 cm long. Remove the pork-rolled eggs and cut in half along their length. Serve on a bed of mizuna, with the remaining sauce from the frying pan poured over top.