Crumbed pork (katsudon)
(serves 4)
Ingredients
-
4 pork leg steaks, trimmed
-
1/4 cup seasoned flour (see note)
-
2 eggs, lightly beaten
-
1 cup fresh breadcrumbs
-
1 cup vegetable oil for deep-frying
-
600ml chicken stock
-
100ml white wine
-
1/3 cup Kikkoman Naturally Brewed Soy Sauce
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1 onion, sliced
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6 eggs, lightly beaten
-
4 cups hot, cooked short grain rice
Method
-
Place each piece of pork between two pieces baking paper. Pound until
flattened into a thin steak.
-
Dust each steak lightly with seasoned flour. Dip into beaten egg and coat
well with breadcrumbs, pressing firmly. Refrigerate for 15 minutes.
-
Heat oil in a large saucepan. Deep-fry pork, turning once or twice, for 5 to
7 minutes or until cooked and golden. Drain on crumpled kitchen paper. Set
aside, keeping warm.
-
Heat stock, white wine and Kikkoman Naturally Brewed Soy Sauce in a
medium saucepan. Bring to the boil. Add onion. Reduce heat. Simmer for 10
minutes or until onion is tender. 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 strips over rice. Before the egg is completely set, ladle a quarter
of the stock mixture over each bowl.
Note:
Seasoned flour is plain flour with added salt, pepper, herbs, etc.
These recipes come to you compliments of
Wing & Co,
your one stop Asian Food
shop. www.wingandco.com.au