Pork Katsu Rice Bowl

1. 1

   In a small bowl, pour 1/4 c mirin over the onion & let marinade.

2. 2

   In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.

3. 3

   Place the flour in another shallow bowl.

4. 4

   Place the panko in another separate bowl.

5. 5

   Coat the pork with the flour, shaking off any excess.

6. 6

   Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko.

7. 7

   In a large skillet heat the oil over mid-high heat until rippling.

8. 8

   Add the pork and fry, turning once until golden and crisp about 5 minutes on each side.

9. 9

   Transfer to paper towels and drain.

10. 10

    In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.

11. 11

    Add 1 tsp water to thin if desired.

12. 12

    Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.

* Per serving · 4 servings · Values may vary.