This is one of my favourite Japanese dishes.
You will feel like you have been transported to Japan when you make this dish !
Try adding greens such as snow peas & long stem brocolini, to soak up the beautiful juices. To save time cook the rice in a rice cooker and have it on hand to serve up . I love using the short grain rice, or a traditional Japanese rice, as the juices soak in and fluff up.
The best cut of pork to use is the scotch fillet, as it has a really nice marble of fat and it doesn’t dry out when you fry it. I sometimes crumb chicken breasts or thighs and cook this in the same way. A firm white fleshed fish would also be delicious substitute.
photography Rob Shaw
recipe and styling by Sydney Food stylist Jane Collins
Pork Katsu Don
PREP 20 minutes
COOK 15 minutes
4 pork scotch fillet steaks
¼ cup plain flour
1 ½ cup fresh breadcrumbs
1 cup vegetable oil for shallow frying
800ml chicken stock
1/3 cup light soy sauce
1 tsp sesame oil
4 cups cooked short grain rice
Green onions, ( scallions ) to serve
- Dust each steak lightly with flour. Season with salt and cracked white pepper. Beat 2 eggs lightly with a fork in a medium shallow bowl. Dip each steak into beaten egg, drain off the excess. Place the bread crumbs onto a large flat plate and coat the steaks well with breadcrumbs, pressing firmly. Chill for 15 minutes.
- Heat half the oil in a large non stick frypan over medium high heat. Fry 2 pork steaks at a time , for 5-7 minutes, turning once or twice, until cooked and golden. Drain on paper towel. Wipe the pan clean and Repeat with remaining oil and steaks .Set aside, keeping warm.
- Meanwhile heat the stock, mirin, soy and sesame oil in a medium saucepan over high heat. Bring to the boil. Add onion. Reduce heat. Simmer for 10 minutes or until onion is tender. Beat remaining eggs lightly with a fork. When ready to serve ,slowly pour the eggs over the onions. Stir once when the egg is nearly set.
- Divide hot rice between serving bowls. Slice pork steaks into 1cm strips. Arrange pork over rice. Before the egg is completely set, ladle a quarter of the stock mixture over each bowl. Serve sprinkled with green