Katsudon is a Japanese dish that consists of fried pork cutlets, eggs, veggies and a sauce of your choice! You can swap pork for chicken.
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2 ea pork chop(s)
2 tbsp plain flour
60 g dried panko breadcrumbs
2 clove(s) garlic
3 ea medium eggs
1 tbsp sriracha
10 tbsp vegetable oil
1 ea brown onion(s)
0.5 ea chicken stock cube(s)
2 tbsp light soy sauce
1 tsp caster sugar
2 tbsp cider vinegar
1 tsp sesame oil
150 g frozen edamame beans
250 g microwave brown rice
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1 - Bring to boil
Fill the kettle with water and put it on to boil - this will be for the sauce later.
2 - Pound and season
Using the bottom of a heavy pan, mallet, or rolling pin, gently pound 2 pork chops to 1.5cm thick. Season both sides with salt and pepper, then coat in 2 tbsp of flour.
3 - Get ready to coat
Tip 60g of breadcrumbs onto a plate. Finely grate 2 cloves of garlic into another bowl. Crack in 1 egg, then add 1 tbsp of sriracha and 1 tbsp of water - give it a good mix.
4 - Preheat the pan
Add 10 tbsp of vegetable oil to a large frying pan and place it over a medium-high heat.
5 - Coat
While the oil heats up, dip the pork chops into the egg mix, then into the breadcrumbs to coat them fully.
6 - Fry the pork
Once the oil starts to shimmer and loosen, carefully lay in the pork chops.. Fry for 2-3 minutes on 1 side until golden, before flipping and repeating on the next. Once ready, transfer to a paper towel-lined plate. Don't wash the pan, we'll use it in the next steps. Get on with the rest of the dish in the next steps while you wait.
7 - Chop Chop
Pour out all but 2 tbsp of oil from the frying pan and place over a medium heat - you can keep the oil and reuse in other recipes. Finely slice 1 brown onion and add to the pan. Cook the onions for 2-3 minutes until translucent and just soft.
8 - Make the sauce
Crumble 0.5 stock cube in a measuring jug along with 1 tbsp of soy sauce, 1 tsp of caster sugar, 2 tsp of cider vinegar and 125ml of boiled water from the kettle. Whisk 2 eggs in a mixing bowl and set aside.
9 - Cook the Sauce
Pour the sauce into the pan with the onions and bring to a simmer. Reduce the heat to medium-low and pour over the whisked eggs. Cook for 4-5 minutes, stirring gently, until the egg is just set.
10 - Get the rice ready
Add 1 tbsp of soy sauce, 1 tsp of sesame oil, and 150g of frozen edamame beans to a large mixing bowl. Crumble in 1 250g packet of microwave brown rice and give it a good stir. Cover with cling film.
11 - Microwave
Microwave the rice and beans on full power for 3-4 minutes, until the edamame is fully defrosted and the rice is piping hot.
12 - Plate and serve
Dish out the rice into two bowls and slice the pork chops into 2cm strips. Divide the pork and sauce over each. Tuck in!
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