Katsudon (crumbed pork & egg rice bowl)
summary：Marion Grasby lets us in on her secret to making this Japanese classic....
Ingredients
- 430g (2 cups) Japanese 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 tbs extra
- 80ml (1/3 cup) chicken stock
- 1 tbs soy sauce
- 1 tsp white sugar
- 1 brown onion, sliced
- 1/3 cup (about 2) thinly sliced green shallots
Method
1. Place 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.
2. Meanwhile, place 1 pork steak between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound until 1cm thick. Repeat with remaining pork. Season.
3. Whisk 2 eggs in a bowl. Place flour and breadcrumbs on separate plates. Dip steaks in flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat.
4. Pour oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook pork, in 2 batches, for 2 minutes each side or until golden. Cool slightly. Slice.
5. 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.
6. 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 shallot.