“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.”
4 pork bowls

Ingredients Nutrition


  1. In a small bowl, pour 1/4 c mirin over the onion & let marinade.
  2. In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
  3. Place the flour in another shallow bowl.
  4. Place the panko in another separate bowl.
  5. Coat the pork with the flour, shaking off any excess.
  6. Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko.
  7. In a large skillet heat the oil over mid-high heat until rippling.
  8. Add the pork and fry, turning once until golden and crisp about 5 minutes on each side.
  9. Transfer to paper towels and drain.
  10. In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
  11. Add 1 tsp water to thin if desired.
  12. Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.

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