Name: Pork katsu don
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 5 eggs; 1/4 cup plain flour; 1 cup dried japanese breadcrumbs; 4 100g pork leg steaks; 1 1/2 cup medium-grain white rice; 8 dried shiitake mushrooms; 1/3 cup light soy sauce; 1 tablespoon sugar; 1/3 cup vegetable oil

Pork katsu don

Pork katsu don is deliciously meaty and has the remarkable ability to satisfy a handful of cravings in one bite as the panko coating on the pork absorbs the sweet and savoury sauce.

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

5 eggs

1/4 cup plain flour

1 cup dried japanese breadcrumbs

4 100g pork leg steaks

1 1/2 cup medium-grain white rice

8 dried shiitake mushrooms

1/3 cup light soy sauce

1 tablespoon sugar

1/3 cup vegetable oil

Method

1.Whisk an egg with 1 tablespoon water in a small bowl. Place flour and breadcrumbs in separate shallow bowls. Dip pork into flour shaking off excess. Dip pork into egg and breadcrumbs. Place crumbed pork on a plate; chill for 10 minutes.

2.Meanwhile, place rice in a medium heavy-based saucepan. Add 2 1/2 cups cold water; stir to combine. Bring to the boil. Reduce heat; cook, covered, for 10-12 minutes or until water is absorbed (craters will appear in surface of rice). Remove from heat. Stand for 5 minutes (don’t lift lid). Using a fork, fluff rice to separate grains.

3.Place mushrooms in a small heatproof bowl. Cover with 2 cups boiling water; stand for 15 minutes or until softened. Drain; reserve liquid. Slice mushrooms. Combine reserved liquid, mushrooms, soy sauce and sugar in a large bowl. Cover to keep warm.

Japanese breadcrumbs (panko) create a very crisp coating and are available from the asian food aisle and asian grocery stores. You can use packaged dried packaged crumbs, but colour and texture will vary.
Note

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