This delicious Japanese favourite is easily executed at home with minimal effort; the dream weeknight meal. Have your friends and family get stuck into building this beautiful bowl, filled with crisp, crunchy pork paired, a rainbow of vegetables and a homemade Katsu sauce!
- 2 boneless pork chops, rind removed
- ⅓ cup plain flour
- 2 eggs, whisked
- 1 ½ cups panko breadcrumbs
- ⅓ cup tomato ketchup
- ¼ cup Worcestershire sauce
- 1 Tbsp mirin
- 1 tsp caster sugar
- 1 Tbsp soy sauce
- Bowl: sushi rice, edamame, shredded cabbage, shredded carrot, Japanese mayonnaise.
- Season the pork chops either side, the coat in flour followed by egg and breadcrumbs.
- Shallow fry the pork chops in neutral cooking oil over a medium high heat for 3-5 minutes either side depending on thickness, or until golden brown and cooked through. Set aside.
- To make the katsu sauce, combine the ketchup, Worcestershire sauce, mirin, sugar and soy sauce in a small bowl.
- Katsu bowl assembly: press sushi rice into a bowl, and cut one chop into slices. Lay to one side of the bowl, then set shredded cabbage, carrot and edamame alongside. Drizzle katsu sauce and Japanese mayo over the pork and serve.