This week in Japanese we have been cooking Katsudon. Katsudon is a popular Japanese meal which is a bowl of rice topped with a deep-fried pork cutlet, egg and vegetables. Although a pork cutlet is traditionally used, any crumbed meat is fine. We have used crumbed chicken for our Katsudon.

Ingredients

• Japanese Style Sushi Rice
• 4 x Crumbed pork, chicken, veal cutlet/schnitzel
• 4 eggs
• 75g (1/2 cup) plain flour
• 100g (2 cups) panko breadcrumbs
• Vegetable oil, to shallow fry, plus 1 tbs extra
• 80ml (1/3 cup) chicken stock
• 1 tbs soy sauce
• 1 tsp white sugar
• 1 brown onion, sliced
• 1/3 cup (about 2) thinly sliced green shallots

Method

Step 1 Place the rice in a large bowl. Cover with cold water and gently wash the rice. Drain. Cook the rice following the packet directions. Set aside and keep warm.

Step 2 Meanwhile, place 1 pork steak between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound until 1cm thick. Repeat with remaining pork. Season. Alternatively, use chicken breast or veal.

Step 3 Whisk 2 eggs in a bowl. Place flour and breadcrumbs on separate plates. Dip steaks in flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat.

Step 4 Pour oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook pork, in 2 batches, for 2 minutes each side or until golden. Cool slightly. Slice.

Step 5 Combine stock, soy and sugar in a bowl. Heat extra 1 tbs oil in a frying pan over medium-high heat. Cook onion for 8 minutes until soft. Add stock mixture. Top with pork.

Step 6 Whisk 2 eggs. Drizzle over pork. Cover and cook for 2 minutes or until egg is just set. Divide rice among serving bowls. Top with pork mixture. Sprinkle with shallot.

Recipe taken from Taste.com.au