Crumbed Pork Katsudon & Herby Omelette
with Japanese Slaw & Pickled Ginger
It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat pork in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Panko Breadcrumbs
1 packet
Japanese Dressing
1 packet
Jasmine Rice
1 packet
Pickled Ginger
280 g
Pork Schnitzel
2 packet
Sesame Dressing
1 packet
Shredded Cabbage Mix
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
1 tbs
soy sauce (for the dressing)
(Contains: Soy; May be present: Gluten.)
1 tsp
soy sauce (for the egg)
(Contains: Soy; May be present: Gluten.)
1.25 cup
water
3 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek.
• Meanwhile, in a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion. • In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• While the pork is cooking, combine shredded cabbage mix and Japanese-style dressing in a second medium bowl. Season to taste, then set aside. • In a small bowl, combine sesame dressing and the soy sauce (for the dressing). Set aside.
• Slice the crumbed pork. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and pork. Drizzle with sesame-soy dressing. • Garnish with pickled ginger to serve. Enjoy!
