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Katsudon (crumbed pork & egg rice bowl)
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Marion Grasby's irresistible recipe for Japanese classic.
Ingredients:
- 430g (2 cups) Japanese Style Sushi Rice
- 4 x 100g pork loin steaks
- 5 eggs
- 75g (1/2 cup) plain flour
- 100g (2 cups) panko breadcrumbs
- Vegetable oil, to shallow fry, plus 1 tbsp extra
- 80ml (1/3 cup) chicken stock
- 21.00 gm soy sauce
- 4.50 gm white sugar
- 1 brown onion, sliced
- 82.50 ml (about 2) thinly sliced green shallots
Instructions:
- In a large bowl, add the rice and cover it with cold water. Gently wash the rice and then drain it. Cook the rice according to the package instructions. Keep warm once done.
- Place a pork steak between two sheets of baking paper and gently pound it with a meat mallet or rolling pin until it is 1cm thick. Repeat with the remaining pork steaks and season them.
- Whisk 2 eggs in a bowl. Place flour and breadcrumbs on separate plates. Coat steaks in flour, then dip in egg, and finally in breadcrumbs, pressing firmly to coat.
- 1. Heat oil in a frying pan, ensuring it reaches 1cm up the side, over medium-high heat. 2. Cook pork in 2 batches for 2 minutes each side or until golden brown. 3. Allow the pork to cool slightly before slicing.
- In a bowl, mix together stock, soy sauce, and sugar. Heat 1 tablespoon of additional oil in a frying pan over medium-high heat. Cook onion until soft for about 8 minutes. Pour in the stock mixture and place the pork on top.
- Beat 3 eggs until smooth. Pour over the pork. Cook covered for 2 minutes or until the egg sets. Serve over rice in bowls and garnish with shallots.