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Katsudon/Pork Cutlet with Egg Rice Bowl
Katsudon/Pork Cutlet with Egg Rice Bowl
Ingredients (4 servings)
| Pork loin |
130g x 4 |
| Salt |
Pinch |
| Black pepper |
Pinch |
| Cake flour |
As needed |
| Beaten egg |
1 |
| Panko (Japanese breadcrumbs) |
As needed |
| Deep frying oil |
As needed |
|
[Sauce]
Soy sauce |
2 Tbsp |
|
Mirin (sweet cooking sake) |
2 Tbsp |
|
Sugar |
1 tsp |
|
Sake |
1 Tbsp |
|
Water |
200ml |
| Onion |
100g |
| Egg |
3 |
| Chives |
As needed |
| Rice |
200g x 4 |
| S&B Assorted Chili Pepper (Nanami Togarashi) |
As needed |
Directions
- Cut the onion into thin slices and mince the chives.
[Pork katsu (breaded pork cutlets)]
- Cut the strings in the pork loin. Cover the pork with plastic wrap and pound it using a rolling pin. Salt and pepper both sides.
- Coat the pork loin with the flour, beaten egg, and panko, in this order.
- Pour the deep frying oil into a frying pan up to 4 cm from the bottom of the pan. Heat the oil to 170°C and put '2' in. Deep-fry the pork loin for 5 minutes or until it is cooked through and golden brown. Drain off excess oil.
- Cut the pork katsu into 2 cm-wide pieces.
- Put the onion from [1] and the ingredients in [Sauce] into a pot and cook over medium heat.
- When the onion is tender, add the cut [Pork katsu] into the pot still over medium heat. Pour the beaten eggs over the pork katsu and onion. Cover with a lid and turn off the heat, allowing the eggs to steam for 30 seconds.
- Put the rice in a bowl and put [3] on top of the rice. Garnish with the chive from [1] and S&B Assorted Chili Pepper.
