Japanese pork katsudon
½ cup(s), (100g)
⅔ cup(s), (40g)
Lean pork medallion or loin steak, raw
247 g, (buy 4 x 65g steaks), fat trimmed
1 medium, halved, thinly sliced
½ cup(s), (125ml)
1 bunch(es), baby variety, halved lengthways
2 individual, finely sliced
2 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Cook rice following packet instructions. Set aside.
- Meanwhile, place flour on a plate. Whisk 1 egg with 1 tablespoon water in a shallow bowl. Place panko on a separate plate and season with salt and pepper. Working with 1 pork steak at a time, dust pork with flour, dip in beaten egg, then toss in panko to coat and place on prepared tray. Lightly spray with oil and bake for 10 minutes, turning halfway through, or until lightly golden and cooked through. Rest for 2 minutes, then thickly slice.
- Lightly spray a large non-stick frying pan with oil and heat over medium–low heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Whisk stock, sugar and teriyaki sauce in a jug, then pour over onion. Simmer for 4 minutes, until slightly thickened. Carefully place each cut pork steak on top of onion mixture, keeping the slices together and leaving some space in between. Whisk remaining eggs in a jug and slowly pour around onion mixture and a little over the pork. Season with salt. Cover and cook for 2 minutes or until egg is set.
- Boil, steam or microwave bok choy until tender. Divide bok choy and rice among 4 serving bowls. Divide the pork and egg mixture in the pan into 4 even portions, and add into each bowl. Serve sprinkled with shallots.