Japanese Katsudon – crumbed pork cutlet with egg and rice.

Japanese Katsudon – crumbed pork cutlet with egg and rice.

Many of you must think I'm turning Japanese!

Now this Japanese dish is just fantastic. I’ve made it and posted it before, but his time the colour of the pork schnitzels was just perfect, so I couldn’t resist this important post!

Ing.

4 pork medallions
2 cups sushi rice
Plain flour to coat the pork
1 egg, beaten after the plain flour coating
1 cup Panko crumbs

In the pan

1 onion, sliced
4 eggs, beaten

Katsudon sauce, consisting of:
1 cup water
2 teaspoons Massel chicken stock
4 tablespoons soy sauce
4 teaspoons maple syrup
2 teaspoons Mirin

To Serve

Sushi Rice

2 cups sushi rice cooked using the packet’s instructions (like other white rice)
Garnish with freshly chopped spring onion

Method

Lightly tenderise the pork fillets, cost them with plain flour, the egg mix and then into the Panko crumbs. Gently pan fry in olive oil until golden. Set aside.

Separately pan fry the onion in olive oil until golden.

In a separate (smaller) fry pan, place ¼ of the fried onion, place a cooked sliced Katsudon pork fillet on top and pour over it ¼ the beaten egg mixture. Now pour over ¼ of the cooking sauce.

Fry for about 1-2 minutes.

Do the same for the remaining three pork schnitzels, using the balance of the onion, egg mixture and cooking sauce.

Serve on a bed of sushi rice.

Excellent!

Kind regards,
Brendan