Katsudon (Pork Cutlet and Egg Rice Bowl)

Ingredients

• 4 pork loin steaks
• 40 g plain flour
• 5 eggs
• 100 g panko breadcrumbs
• 200 ml vegetable oil
• 1 onion, finely sliced
• 2 tsp dashi stock powder
• 3 tbsp soy sauce
• 3 tbsp mirin
• 300 g sushi rice
• 2 spring onions, sliced

Method

1. 1

   Rinse the sushi rice until the water runs clear and cook according to the pack, then keep covered and warm.

2. 2

   Bat out the pork loin steaks slightly with a rolling pin, season, then coat each in plain flour, dip in 1 beaten egg and press into the panko breadcrumbs.

3. 3

   Heat the vegetable oil in a large frying pan over a medium-high heat and fry the cutlets for 3-4 minutes each side until deep golden and cooked through with no pink in the middle. Drain on kitchen paper and slice thickly.

4. 4

   In a small pan, mix the dashi stock powder with 200ml water, the soy sauce and mirin, add the sliced onion and simmer for 4 minutes until softened.

5. 5

   Lay the sliced pork cutlet in the onion broth, beat the remaining 4 eggs and pour evenly over the top. Cover and cook on a low heat for 2-3 minutes until the egg is just set but still a little soft.

6. 6

   Divide the rice between four bowls and slide a cutlet and its egg onto each, spooning over the broth left in the pan.

7. 7

   Scatter with the spring onions and serve straight away while the egg is warm and the cutlet is still crisp underneath.