Egg Katsu With Teriyaki Sauce

Ingredients

• 3 eggs
• 1 onion, sliced ​​2
• 2 cloves garlic, chopped
• 4 tbsp teriyaki sauce
• 1 tbsp soy sauce
• 2 tbsp sweet soy sauce
• 1 tbsp sugar
• Black pepper to taste (you can skip it if you don't have it)
• 150 ml boiled water
• 1 tablespoon cornstarch, dissolved in a little water
• Sufficient amount of seasoning flour, dilute, for dipping
• Sufficient bread flour, for coating
• Enough sesame for sprinkling
• Enough boiled vegetables, cut into cubes (I: carrots, corn, beans)

How to make

• A. Making Teriyaki Sauce
• 1. Saute garlic until wilted then add water
• 2. Add soy sauce, teriyaki sauce, mix well
• 3. Enter the sweet soy sauce and sugar and black pepper, mix well
• 4. Add the onion, mix well
• 5. Enter the dissolved cornstarch, stir until thickened. Turn off the fire, set aside
• B. Making Egg Katsu
• 1. Beat the eggs with a little salt
• 2. Fried eggs in 2 stages (so 2 ​​x fried)
• 3. Divide the omelet into 2, dip into the diluted seasoning flour solution, then coat with breadcrumbs. Do it until the eggs run out
• 4. Fry the Katsu eggs in a lot of oil until they are submerged
• 5. Remove, then cut the egg Katsu
• 6. Arrange the Katsu eggs, rice, vegetables on a serving plate, then add the teriyaki sauce and a sprinkling of sesame seeds. Serve

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