Japanese pork schnitzel in egg and sauce
Some dishes are winners, some are not. This one is!
Japanese Kastudon is easy to make and tastes absolutely fabulous. You might consider it a variation of schnitzel. It tastes great, the kids will love it (and love to help you make it) and in the unlikely event there are leftovers, they can be the next day’s school lunch!
Ing.
Four tenderised pork chops/steaks, fat trimmed
Panko (Japanese style breadcrumbs) – at Maxi Foods
Plain flour
4 eggs
1 onion, finely sliced
Olive oil for pan prying
1 teaspoon Massel powdered chicken stock (in 1/2 cup hot water)
2 tablespoons soy sauce
2 teaspoons Mirin (Japanese rice wine) – Maxi Foods
Murray River pink salt
2 cups of Jasmine rice for serving.
Method
Trim and tenderise the pork chops. Prepare a three-bowl run of plain flour, one beaten egg and the panko. Dip the pork into the plain flour and coat both sides, then the egg mixture and then the panko crumbs (add a sprinkle of Murray River Pink salt to the Panko).
Your frypan needs to be fairly hot before you add the oil. Add some olive oil and pan fry the crumbed pork until it is the right ‘cooked’ colour. Turn over to cook both sides. You may need to add more oil as the cooking continues.
Remove from the pan and slice the schnitzels into broad strips. Set aside.
Back to the same frypan, gently cook your finely sliced onion until it is caramelised. In a separate jug, beat the other three eggs and set aside. In another jug, prepare your sauce of the ½ cup chicken stock, soy sauce and mirin.
When the onion is ready, place the sliced schnitzels atop the onion, pour over the egg mixture and then pour over the sauce. Let it cook in the egg and sauce mixture for about two mins or until the egg is cooked. This may be best achieved in two batches, depending on the size of the frypan to fit all four schnitzels.
Serve on a bed of hot rice.
Delicious!
Enjoy.
