Katsudon (crumbed pork and egg rice bowl)
Saw this recipe in the latest Taste magazine by Marion Grasby from Master Chef fame. I had already planned and organised my shop for the week and just brought all the groceries home, when this caught my eye. I just had to try it. Luckily I had some pork in the freezer.
The panko crumbs are so crunchy and look amazing. Absolutely yummy, loved by the whole family. I will be cooking this one often. So easy, cheap and contains ingredients most people have already.
I didn’t have the Japanese rice, so I used Jasmine.
Available now on the Hipcook app, ready for you to add to your shopping list!
2 x cups Japanese rice (or jasmine)
4 x 100 g pork loin steaks
5 x eggs
1/2 cup (75 g) plain flour
2 x cups (100 g) panko breadcrumbs
Vegetable oil to shallow fry plus 1 Tbsp extra
1/3 cup (80 ml) chicken stock
1 x Tbsp soy sauce
1 x tsp white sugar
1 x brown onions sliced
1/3 cup (about 2) thinly sliced green shallots
- Please the rice in a large bowl. Cover with cold water and gently wash the rice, drain. Cook the rice following the packet directions. Set aside and keep warm.
- Meanwhile, place pork steaks between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound until 1 cm thick. Repeat with remaining pork. Season.
- Whisk 2 eggs in a bowl. Place flour and breadcrumbs on separate plates. Dip steaks in flour. Shake of excess, dip in egg, then breadcrumbs, pressing firmly to coat.
- Pour oil into a frying pan to come 1 cm up the side. Heat over medium-high heat. Cook pork, in 2 batches, for 2 minutes each side or until golden. Cool slightly, Slice.
- Combine stock, soy and sugar in a bowl. Heat extra 1 Tbs oil in a frying pan over medium-high heat. Cook onion for 8 minutes until soft. Add stock mixture, top with pork.
- Whisk 3 eggs. Drizzle over pork. cover and cook for 2 minutes or until egg is just set. Divide rice among serving bowls. Top with pork mixture. Sprinkle with shallots
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