Pork Katsu Rice Bowl Recipes

Steps:

• Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
• Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
• Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Steps:

• To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
• Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
• While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
• Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
• Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Steps:

• In a small bowl, pour 1/4 c mirin over the onion & let marinade.
• In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
• Place the flour in another shallow bowl.
• Place the panko in another separate bowl.
• Coat the pork with the flour, shaking off any excess.
• Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko.
• In a large skillet heat the oil over mid-high heat until rippling.
• Add the pork and fry, turning once until golden and crisp about 5 minutes on each side.
• Transfer to paper towels and drain.
• In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
• Add 1 tsp water to thin if desired.
• Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.