Katsudon (Pork Cutlet Rice Bowl)

Ingredients

• 300g short-grain or sushi rice
• 360ml cold water
• 4 boneless pork loin steaks, about 140g each, trimmed
• 2 tbsp plain flour
• 1 large egg, beaten, for coating
• 80g panko breadcrumbs
• About 300ml sunflower oil, for shallow frying
• 1 large onion, thinly sliced
• For the sauce: 250ml water
• For the sauce: 1 tsp dashi granules
• For the sauce: 4 tbsp light soy sauce
• For the sauce: 4 tbsp mirin
• For the sauce: 1 tbsp caster sugar
• 4 large eggs, lightly beaten
• 3 spring onions, finely sliced
• Salt and black pepper to taste

Method

1. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

2. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

3. Flatten each pork steak to about 1.5cm thick between sheets of cling film, season, then coat in flour, beaten egg and panko, pressing firmly.

4. Heat the oil in a large frying pan over a medium heat to 170°C. Never leave hot oil unattended. Fry the cutlets for 4 to 5 minutes on each side until deep golden and cooked through, with no pink meat. Drain on kitchen paper, rest for 3 minutes and slice into strips.

5. In a large frying pan, simmer the sauce ingredients with the onion for 5 minutes. Add the sliced pork, pour the eggs over, cover and cook over a low heat for 1 to 2 minutes until the egg is softly set.

6. Divide the rice between 4 deep bowls, spoon over the pork and egg with the sauce and scatter over the spring onions.