Japanese Pork Cutlet Rice (Katsu Don) 猪排饭

4人份
Ingredients 用料

250g	Lean Pork 猪瘦肉
1 tablespoon	Sesame Oil 麻油
2 tablespoons	Soya Sauce 酱清
2 teaspoons	Cornstarch 玉米粉
1 teaspoon	Sugar 白糖
A pinch	Pepper 胡椒粉

Ingredients for Deep Frying of Pork 

A lot	Oil (For deep frying) 油
1	Egg (beaten) 鸡蛋
4 tablespoons	Korean frying flour (or plain flour) 面粉

Ingredients for Gravy 

1	Onion 大葱
1 bowl	Stock 上汤
2 tablespoons	Mirin 味霖
1 tablespoon	Soya Sauce 酱清
2	Eggs 鸡蛋

Method to marinade pork
1. Cut the lean pork into slices. Use the back of the chopper, pound on the pork.
2. Marinade the pork slices with sesame oil, soya sauce, cornstarch, sugar, and pepper for 2 hours.

Method to cook pork
1. In a wok, heat up the oil for deep frying of pork.

2. When the oil is heated up, turn down to medium heat. 

3. Dab the pork slice into beaten egg, and to flour; deep fry till it turns golden brown or till cooked. Drain and set aside.

Method to cook gravy

1. Heat up 2 tablespoons of oil in a wok.
2. Fry onion until lightly brown. Pour stock and mirin, bring to boil. Add soya sauce. Stir well. Add beaten eggs.
3. Pour gravy onto rice with pork cutlet. Serve.