It has been one hell of a week with a second Covid-19 lockdown, events cancelled and running around trying to salvage what I could. Come Friday, my mood was dark and stormy and the last thing I felt like was standing in the kitchen for hours.
Any Asian-style food is my favourite go-to for instant satisfaction and most of the time they are very quick to make. Exactly what I needed on this Friday evening!!
Katsudon is a popular Japanese dish, a bowl of rice topped with deep-fried pork cutlets, egg, vegetables and if you want, some sauces. Here in Norway we can buy pre-cut pork tenderloin (svin ytrefilet skiver), but you can of course slice your own and pound it to the desired thickness.
There is absolutely nothing complicated about this recipe and it is so quick to make!
I of course love my food spicy and poured over some homemade Sichuan Chilli Oil for an extra kick of hotness.
- 1 cup x sushi rice
- ± 400g x pork tenderloin steaks (svin ytrefilet skiver)
- ½ cup x flour
- 2 x eggs (these eggs are for the crumbing the pork steaks)
- 1 cup x panko breadcrumbs
- ½ cup x chicken stock
- 1 tsp x sugar
- 4 Tbsp x teriyaki sauce
- 1 x onion, cut in half and then sliced thinly
- 3 x eggs, lightly beaten
- 2 Tbsp x spring onion, finely sliced
- Vegetable oil
- Start by placing the rice in a strainer and run it under cold water until the water runs clear. Place the rice in a pot with 1 cup water.
- Over high heat, bring the covered pot to a boil, which will take about 3-5 minutes. Don't lift the lid to peek inside, you can hear when it is boiling!
- Reduce the heat to low and let the rice cook for about 5 more minutes, or until the water has been absorbed. (Now you can peak)
- Remove the pot from the heat and let sit, still covered, for 10 minutes. This step is essential for getting the correct texture and cannot be skipped!!
- After the 10 minutes is up, gently stir up the rice and divide into 2 serving bowls.
- Your pork steaks needs to be about 1cm thick, so if you did not buy the pre-cut steaks you will have to place the pork loins between 2 sheets of baking paper and using a rolling pin or meat mallet, gently pound the pork to 1cm thick. Season generously with salt and set aside.
- Place the flour, 2 x beaten eggs and panko crumbs into 3 separate plates.
- Before starting the crumbing process, first pat the pork with towel paper to get rid of any excess moisture.
- Coat each pork steak in flour, shaking off excess. Then dip pork into egg mixture, then coat in panko crumbs.
- Pour enough vegetable oil into a large frying pan to cover the base up to 1cm deep.
- Place pan on medium-high heat and when the oil is hot, cook crumbed pork for 2 minutes each side or until golden and just cooked through.
- Drain on kitchen paper and season with salt. When cool enough to handle, slice pork cutlets into 2 cm thick slices.
- In a small bowl, combine the chicken stock, sugar and teriyaki sauce.
- In a large frying pan, heat the vegetable oil over medium-high heat and add the onions and cook until softened and starting to brown.
- Pour the chicken stock mixture into the pan and simmer for 3-4 minutes or until thickened slightly.
- Carefully lay each sliced pork cutlet into each half of the pan.
- Drizzle the pork and onions with the remaining 3 whisked eggs. Cover with a lid and cook for about 2 minutes or until the egg is just set.
- Remove the pan from heat and divide pork and egg mixture in two.
- Place on top of the rice and sprinkle with spring onions. Serve warm.