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Katsudon (crumbed pork & egg rice bowl)

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 430g (2 cups) SunRice Japanese Style Sushi Rice
  • 4 x 100g pork loin steaks
  • 5 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Whisk 3 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.

Source: taste.com.au


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