Katsudon (crumbed pork & egg rice bowl)

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

Recipe «Katsudon (crumbed pork & egg rice bowl)» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 430g SunRice Japanese Style Sushi Rice, 4 x 100g pork loin steaks, 5 eggs, 75g plain flour, 100g panko breadcrumbs , Vegetable oil, to shallow fry, plus 1 tbs extra, 80ml chicken stock, 1 tbs soy sauce , 1 tsp white sugar, 1 brown onion, sliced, 1/3 cup thinly sliced green shallots.

Ingredients:

• 430g SunRice Japanese Style Sushi Rice 
• 4 x 100g pork loin steaks 
• 5 eggs 
• 75g plain flour 
• 100g panko breadcrumbs 
• Vegetable oil, to shallow fry, plus 1 tbs extra 
• 80ml chicken stock 
• 1 tbs soy sauce 
• 1 tsp white sugar 
• 1 brown onion, sliced 
• 1/3 cup thinly sliced green shallots 

Instructions

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.