This rice bowl is a Japanese staple, with a breaded pork cutlet, egg and onion, resting on top of a mound of rice. It's simple but packed with umami.
Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 pork loin or pork sizzle steaks
1 Tbsp plain flour
2 eggs
4 Tbsp panko breadcrumbs
Salt and pepper
3 Tbsp vegetable oil
1 small onion, sliced
50ml water
1 tsp fish sauce
2 Tbsp soy sauce
2 Tbsp mirin
1 heaped tsp brown sugar
200g steamed short grain rice
Method
If you are using thicker pork loin chops, tenderise them by placing them between sheets of cling film and flattening them with a rolling pin until they are around 1cm thick. Pork sizzle steaks are usually thin enough to use as is. Lightly sprinkle salt and pepper on one side of each of the steaks - go extra light on the salt as the miso paste is salty and you don't want to overdo it.
Crack the egg into a bowl and give it a quick whisk. Separate half into a shallow bowl and set the other half aside.
Sprinkle the flour onto a plate and sit the pork steaks on top, pressing down lightly to coat. Flip over and make sure all parts are lightly dusted in flour.
Dip the pork steaks into the whisked egg to coat and then coat with the panko breadcrumbs, making sure each steak is fully coated.
Heat half the oil in a frypan until it is shimmering. Gently place the pork steaks into the pan and shallow fry, adding more oil as needed. Cook for 2 or 3 minutes on each side or until nicely golden and cooked through. Remove from the heat and set aside to cool slightly. Mix the miso paste into the water until dissolved. Tip into a frying pan. Add the fish sauce, soy sauce, mirin, sugar and the onion. Stir to combine. Bring the mixture to the boil then lower the heat to a light simmer and cover. Cook for 4 or 5 minutes until the onion is soft.
Cut the pork steak into slices and add to the pan, resting it on top of the onion. Turn the heat up to high.
Crack the extra egg into the bowl with the leftover egg half and whisk. Tip the egg over the top of the pork steaks. Cook on high heat for 2 minutes or so, until the egg is mostly cooked, but still soft.
Ladle your rice into a bowl and carefully slide the pork mixture on top of the rice. Serve immediately.
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