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5 from 1 vote


a classic Japanese dish, seasoned rice topped with egg, fried pork cutlet and tonkatsu sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Keyword: pork cutlet, tonkatsu
Servings: 4


  • 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.