Pork katsudon

25分 · 2人分

A breaded pork cutlet over rice, held together by barely set egg. About twenty-five minutes if the rice is already cooked.

材料

• 250 g Pork loin
• 400 g Hot cooked rice
• 3 eggs Eggs
• 30 g Plain flour
• 60 g Panko breadcrumbs
• 80 g Onion
• 150 ml Dashi or water
• 30 ml Soy sauce
• 30 ml Mirin
• 10 g Sugar
• 2 stalks Spring onion
• 300 ml Cooking oil

作り方

1. Pound the pork to an even 1 cm thickness and season both sides with salt and pepper.
2. Dredge the pork in flour, dip it in one beaten egg, then coat it thoroughly in panko.
3. Heat the oil to 170C and fry the cutlet for 4 minutes per side until deep gold, drain on a rack, then slice into 2 cm strips.
4. In a small pan, simmer the dashi with soy sauce, mirin and sugar, add the thinly sliced onion and cook 3 minutes until translucent.
5. Lay the pork in the pan, pour the two remaining loosely beaten eggs over the surface, cover and cook 1 minute until just set.
6. Slide the pork and egg onto a bowl of hot rice and scatter with chopped spring onion.

Pork katsudon →