Katsu-don (Pork Cutlet and Egg on Rice)

Step 1

Lightly pound the pork to tenderise. If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked.

Step 2

Sprinkle with salt and pepper on both sides of meat.

Step 3

Coat the meat with flour, egg, then breadcrumbs.

Step 4

Heat oil to 170C (338F) (note and fry the meat for 2 minutes. Turnover and fry further 2 minutes (note 3).

Step 5

Turn over again and fry for 1 minute, then put aside on kitchen paper.

Step 6

Cut each tonkatsu into 2cm (¾") wide strips.

Step 7

If you are making tonkatsu for katsu-don, go to Katsu-don instructions.

Step 8

If you are having just tonkatsu, instead of making katsu-don, then serve with shredded cabbage (not in Ingredients) and Bulldog tonkatsu sauce (note 4).

Step 9

Mix the Sauce ingredients.

Step 10

In a very small fry pan or skillet, about 18cm (7"), add half of the sauce and half of the sliced onions and cook over medium high heat.

Step 11

When the sauce starts boiling, reduce heat to medium and add 1 person worth of tonkatsu in the centre. Cook for 2 minutes.

Step 12

Beat an egg and pour it over with swirling motion from the centre towards the outer edge.

Step 13

Place a lid on and cook for 30 seconds or until the egg is almost cooked but slightly runny (note 5).

Step 14

Turn the heat off. Slide the katsu-don topping including sauce onto the rice in a bowl.

Step 15

Repeat steps 2-6 to make the second katsu-don. Serve immediately.

Step 16

If you are using a larger fry pan to make both at once, follow the same steps but place each tonkatsu in the centre of the semi-circle area so that you can divide the katsu-don topping in half easily. (note 6)