A classic Japanese rice dish...
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katsu-don |
Ingredients
- 2 pieces pork scotch fillet steak
- flour
- breadcrumbs
- 1 egg, beaten
- 1 tbsp soy sauce
- 1 tbsp rice wine (or Japanese mirin if you have any)
- 1 tsp sugar
- 1 stalk spring onion, chopped
- 1 brown onion, sliced
- cooked rice
- salt and pepper
Method
- Pound the pork steaks until they are around 1cm in thickness.
- Coat the steaks in flour, dip in egg, then coat with breadcrumbs. Keep the leftover beaten egg.
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| crumbed pork steaks |
- Shallow or deep fry the crumbed pork steaks. Rest meat, then slice into ~1cm wide strips.
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| after frying |
- In a small bowl, combine soy sauce, rice wine (mirin) and sugar.
- Chop spring onions and slice onions.
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| sliced onions and spring onions |
- In a saucepan, simmer spring onions and onions with the soy sauce mixture.
- Just before serving, turn down the heat and add leftover egg (from crumbing stage), swirl pan gently to combine with sauce. Sauce should thicken slightly. Add water to deglaze pan if necessary.
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| cooking the sauce |
- Place sliced pork on rice and spoon some sauce mixture over.
- Enjoy!
