Katsudon bento – fried pork cutlet lunch box

Ingredients

For the steamed rice :
• 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
• 4 or 5 rice cooker cups water
• 900g boneless pork loin - cut into about 1 to 1.5cm slices
• salt and pepper (for seasoning)
• some flour (for dusting)
• 2 eggs - mix with 30ml milk
• some panko / breadcrumbs (as much as needed)
• 1/2 cabbage - cut into julienne - wash and drain well
• tonkatsu sauce
• mayonnaise (optional)

Instructions

• 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
• 2. Season the pork with salt and pepper and dust with flour lightly.
• 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
• 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
• 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
• 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
• Serve hot!

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