Pork “Scotch Egg” Teriyaki

Japanese-style Scotch egg with a teriyaki glaze! Perfect for packing in school lunches, bringing to a picnic or serving at parties.

Pork “Scotch Egg” Teriyaki
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 3 boiled eggs
  • 6 slices pork leg (thinly sliced) (150 g)
  • Potato starch, as needed
  • [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. Wipe off any excess moisture, then dredge with potato starch. Spread out the pork slices in pairs, and roll each egg in two slices of pork.


Oil a frying pan with 1/2 tbsp of vegetable oil and place over medium heat. Place the pork rolls in the frying pan, seam-side down, and roll them around to brown the entire surface. Cover the frying pan and reduce the heat to low, and let steam-fry for about 3 minutes. Add [A] in the order in which the ingredients are listed, and cook down to coat.


Cut the root ends off of the mizuna, then cut into pieces 3-4 cm long. Remove the pork rolls and cut in half lengthwise. Serve on a bed of mizuna, and pour the remaining sauce from the frying pan over top.