Fried Pork Steak on Rice (Tonkatsudon)

 

1/3 cup (50 g) plain flour, adding extra as needed

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups (120 g) bread-crumbs, adding extra as needed

4 boneless pork steaks

(about 11/4 lbs/550 g)

1/3 cup (80 ml) milk

Oil for deep-frying

1 cup (250 ml) Basic Japanese Dashi Stock (page 7)

1/4 cup (60 ml) soy

4 Combine the Basic Japanese Dashi Stock, soy sauce,

mirin and sugar in a medium saucepan. Bring to a sauce

3 tablespoons mirin

3 tablespoons sugar

2 tablespoons oil

2 onions, halved and sliced

6 eggs, lightly beaten

5 cups (500 g) freshly cooked Japanese rice (see note)

1 sheet nori, sliced into thin strips, to garnish

Red pickled ginger, to garnish

 

Serves 4

Preparation time: 12 mins

Cooking time: 20 mins

 

1 Make the Basic Japanese Dashi Stock by following the recipe on page 7.

2 On two separate plates, place the flour seasoned with salt and pepper, and breadcrumbs. Coat each pork cutlet with the flour, dip in the milk and coat in breadcrumbs, pressing lightly to coat well.

3 Heat the oil in a medium saucepan or wok over medium heat, until bubbles just start to form around the handle of a wooden spoon lowered into the oil. Fry the pork in 2 batches for 4–5 minutes or until golden brown and tender. Drain on paper towels and cut each steak into thick slices, keeping each portion together.

4 Combine the Basic Japanese Dashi Stock, soy sauce, mirin and sugar in a medium saucepan. Bring to a boil then remove from the heat.

5 Heat a large skillet over medium heat. Add 2 tablespoons of oil and the onions, and stir-fry for 3 minutes or until transparent. Spread the onions evenly over the base of the skillet and carefully place each portion of the crumbed pork on top. Pour over the Basic Japanese Dashi Stock mixture and cook for 1 minute. Pour the eggs over a pair of chopsticks and stir lightly to combine with the Basic Japanese Dashi Stock mixture. Cover and cook for 2 minutes or until the egg is slightly wet.

6 Slide each portion of the crumbed pork out of the saucepan onto a bowl of rice and garnish with the nori and pickled ginger.

 

Japanese rice is a short-grain variety that is slightly more starchy than Thai or Chinese long-grain rice. It is available at Asian food shops and most supermarkets. It may be substituted with any short- or medium-grain rice.