A classic and tasty Japanese dish with crumbed and fried pork cutlet as the star. This dish can be prepared easily in 30 minutes and requires minimal effort.
a classic Japanese dish, seasoned rice topped with egg, fried pork cutlet and tonkatsu sauce.
- 4 pork loin steaks
- ½ cup peanut oil
- 7 eggs
- 4 tablespoons flour
- 3 teaspoons salt
- 1 cup panko crumbs
- 2 cups sushi rice
- ½ cup rice vinegar
- 4 tablespoons demerara sugar
- 1 spring onion thinly sliced
- 4 teaspoons sesame seeds
- 1 nori sheet
- kewpie mayo to serve
- store-bought tonkatsu sauce to serve
- Cook rice to packet directions. Once rice is cooked, mix in a small bowl with the rice vinegar, sugar and 1 teaspoon of salt. Portion the rice evenly among 4 serving dishes.
- In a dry skillet on medium heat lightly toast the nori sheet for 10 seconds on each side then set aside.
- Trim excess fat from the pork and pound with meat tenderiser or rolling pin until 0.5cm thickness then press back into original shape.
- In a small bowl mix together flour and 2 teaspoons salt then in a separate bowl beat 1 of the eggs. Coat the pork loins one at a time first with the flour then egg then finally with panko crumbs.
- Heat the peanut oil in a large heavy-based fry pan on high. Fry the pork cutlets for 3 minutes on each side or until golden brown.
- Meanwhile, in a large bowl whisk the remaining eggs thoroughly until the colour is uniform. Scramble the eggs in 4 batches over medium heat, stirring occasionally to achieve a ribbon-like texture and remove from the pan while still slightly runny. Transfer directly to each of the prepared rice bowls.
- Slice the pork cutlets and place one on top of each rice bowl. Drizzle over tonkatsu sauce and mayo then top with spring onion, sesame seeds and crumbled nori sheet.