Japanese pork katsudon
½ cup(s), (100g)
⅔ cup(s), (40g)
Pork, medallion or loin steak, lean, 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 180ºC. 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 in oven for 10 minutes, turning halfway through, or until lightly golden and cooked through. Remove from oven, rest for 2 minutes then cut into thick slices.
- Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes until softened but not browned. Whisk stock, sugar and teriyaki sauce in a bowl until sugar dissolves. Pour mixture over onion in pan and simmer for 4 minutes, or until sauce is slightly thickened. Carefully place each cut pork steak on top of the onion mixture, keeping the cut slices together and leaving some space in between each steak. Whisk remaining eggs in a jug and slowly pour evenly around the pork and a little over the pork. Season with salt. Cover and cook for 2 minutes or until the egg is set.
- Meanwhile, boil, steam or microwave bok choy until tender. Divide bok choy and rice among 4 bowls. Use a spatula to divide the pork and egg mixture in the pan into 4 even portions. Carefully lift 1 portion over rice in each bowl. Sprinkle with shallots. Serve.