Pork Katsu Don

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.

pork katsu don

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

6 eggs

1 ½ cup fresh breadcrumbs

1 cup vegetable oil for shallow frying

800ml chicken stock

100ml mirin

1/3 cup light soy sauce

1 tsp sesame oil

1 onion,sliced

4 cups cooked short grain rice

Green onions, ( scallions )  to serve

  1. 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.
  2. 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.
  3. 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.
  4. 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

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