Crumbed pork (katsudon)
(serves 4)




  1. Place each piece of pork between two pieces baking paper. Pound until flattened into a thin steak.
  2. Dust each steak lightly with seasoned flour. Dip into beaten egg and coat well with breadcrumbs, pressing firmly. Refrigerate for 15 minutes.
  3. 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.
  4. 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.
  5. 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.

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.