Japanese · Dinner
Fried Skewered Pork and Vegetables (High-Protein)
Skewered pork tenderloin and vegetables breaded in panko and deep-fried until golden, served over shredded cabbage with soft-boiled egg, edamame, and a white miso-scallion dipping sauce finished with lemon juice.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
698Calories
56.8gProtein
36.9gFat
38.2gCarbs
6.5gSugar
6gFiber
1194mgSodium
468mgChol
7.6gSat Fat
1175mgPotassium
142mgCalcium
5.3mgIron
1.5mcgVitamin B12
57mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut pork tenderloin into 1-inch cubes and thread onto two skewers alternating with zucchini and bell pepper chunks; season with salt and pepper.
2
Boil
Lower egg into boiling water, cook 6 minutes for soft yolk, transfer to ice water 2 minutes, and peel.
3
Dredge
Roll skewers through flour, then beaten egg, then panko breadcrumbs, pressing gently until evenly coated.
4
Fry
Heat 350°F oil in a pot over medium-high heat and fry skewers 4–5 minutes, turning once, until crust is golden and pork juices run clear.
5
Whisk
Combine white miso, mirin, and rice vinegar in a bowl and whisk until smooth.
6
Build
Pile shredded cabbage and edamame on a plate, halve the soft-boiled egg and nestle it alongside, scatter sliced scallion over top.
7
Plate
Lay fried skewers over cabbage, serve with miso sauce and lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork tenderloin
- 22 large eggs, soft-boiled and peeled
- 2/3 cup70g edamame, shelled and cooked
- 22 small eggs, beaten for dredging
- 2/3 cup60g panko breadcrumbs
- 4 tbsp32g all-purpose flour
- 4 oz114g zucchini
- 4 oz114g bell pepper
- 2 cup140g cabbage
- 2 tbsp30ml vegetable oil
- 3 cups720ml vegetable oil, for deep-frying
- 2 tbsp36g miso-white
- 2 tsp10ml mirin
- 2 tsp10ml rice vinegar
- 22 scallion
- 22 lemon wedge
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
