Name: Pork katsu don
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 6 125g pork loin steaks; 1/2 cup plain flour; 6 eggs; 1 tablespoon milk; 2 cup packaged panko (dried japanese) breadcrumbs; 1/4 cup vegetable or peanut oil, plus 2 teaspoons extra; 2 medium brown onions, very thinly sliced; 1/2 cup soy sauce; 1/2 cup mirin; 1 teaspoon dashi (japanese stock) granules; 2 teaspoon caster sugar; 2 cup water; cooked white long-grain rice, shredded nori, vegies and sesame seeds, to serve

Ingredients

6 125g pork loin steaks

1/2 cup plain flour

6 eggs

1 tablespoon milk

2 cup packaged panko (dried japanese) breadcrumbs

1/4 cup vegetable or peanut oil, plus 2 teaspoons extra

2 medium brown onions, very thinly sliced

1/2 cup soy sauce

1/2 cup mirin

1 teaspoon dashi (japanese stock) granules

2 teaspoon caster sugar

2 cup water

cooked white long-grain rice, shredded nori, vegies and sesame seeds, to serve

Method

1.Using a meat mallet or rolling pin, pound pork between sheets of baking paper until 1cm thick.

2.Place flour on a plate. Whisk 2 eggs with milk in a large bowl. Place breadcrumbs on a separate plate. Coat pork in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs. Place on a large plate. Cover with plastic food wrap; chill 30 minutes.

3.Heat oil in a large, deep frying pan over moderately high heat; cook pork, in batches, 2-3 minutes each side, or until golden brown and cooked. Transfer to a heatproof plate; wipe pan clean.

4.Add extra oil to pan; heat. Add onion; cook, stirring, 5 minutes or until soft. Add soy sauce, mirin, dashi, sugar and water; bring to the boil. Reduce heat; simmer 4 minutes, or until onion is translucent.

5.Slice pork thickly; add to pan. Crack remaining eggs over pork; stir briefly; cook, covered, 2 minutes, or until egg is just cooked.

6.Spoon rice into bowls; top with pork mixture. Serve at once, topped with shredded nori, vegies and sesame seeds.

Japanese breadcrumbs (panko) are coarser than regular crumbs – they’re available from Asian grocery stores and some supermarkets. If unavailable, use regular dried breadcrumbs, although the texture will vary.
Note

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Ingredients

Method

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