Prep 30 mins
Cook 15 mins
This is a recipe I nabbed from Rachael Ray. It tastes pretty close to pork katsu you'd find in a Japanese restaurant. It's some good stuff :-D I'm not a fan of the red onions with the mirin so I don't normally make them.
- 1⁄4 cup tbsps mirin (Japanese sweet rice wine)
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1⁄2 red onion, thinly sliced
- 2 large eggs
- 3 tablespoons soy sauce
- 3⁄4 cup vegetable oil
- 1⁄4 cup ketchup
- 1⁄2 cup flour
- 1 1⁄4 cups panko breadcrumbs (Japanese bread crumbs)
- 4 slices pork loin, 1/2 inch thick (about 6 oz each)
- 3 cups cooked white rice
- 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.