Marion Grasby lets us in on her secret to making this Japanese classic.
- 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.
- 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.
- 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.
- 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.
- 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 shallot.
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