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

Photography by Sydney food photographer Sydney food photographer Omid

Recipe and styling by Sydney food stylist  Jane Collins

This burger was unbelievable- originally I just made it to “look “ good as the food stylist in me was  taking control… but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit ! and even made it feel a little healthy..

The hummus by the way is so good I never buy store bought any more-  I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.

Not your average Burger

Makes-4

Prep time- 20 minutes

Cooking time- 30 minutes

2 slices fresh sourdough bread, crusts removed

¼cup cream ( pure )

500g premium beef mince

2 eshallots , finely chopped -the small purple ones

1tsp lemon zest

1 tsp chopped fresh rosemary

Oil for frying , such as peanut, or rice bran oil

½cup plain flour

¼cup -½ cup soda water

1onion, sliced into 5 mm thick rings

1 tbsp olive oil

4x wholemeal rolls, split in half

½ cup home-made hummus  recipe below

2 kumato Tomatoes, sliced ( or just regular ones )

100g Micro herbs / lettuce greens

1/4 cup Chilli jam

1 Place  bread and cream in a  large bowl and allow to soak,  break it up with a fork, add  mince , eshallot, lemon zest, rosemary, and
season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.

2 Heat oil in a  deep sauce pan  till a piece of bread sizzles on contact.
Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.

3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.

4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…

 My home made Hummus

Makes 2 cups

easy as and 5 minutes to prepare

400g chick peas, rinsed & drained

1 clove garlic, peeled, chopped

2 Tbsp olive oil

2 Tbsp tahini

1 lemon , juiced ( ¼ cup juice)

Salt & pepper

1 Place all ingredients into a  food processor for 2-3 minutes  with 1/3 cup water till creamy & smooth.  Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.