Serves 1
Directions
- 1Season pork with salt, pepper, and soy sauce.
- 2Dust with cornstarch.
- 3Dip pork in beaten egg.
- 4Coat pork in crushed cereal + panko.
- 5Air-fry at 400°F for 12–14 min (flip halfway) or pan-fry until golden and cooked through.
- 6Slice the cooked katsu.
- 7Crack eggs into a bowl, including egg whites.
- 8Simmer sliced onion with soy sauce.
- 9Add mirin to the simmering onions.
- 10Add sugar or monkfruit to the mixture.
- 11Add honey to the mixture.
- 12Add sliced katsu to the pan with the simmering sauce and onions.
- 13Pour beaten eggs and egg whites over the katsu and sauce.
- 14Garnish with chopped green onions.
- 15Cover and steam until set.
- 16Layer rice in a bowl, then add the egg mixture and top with sliced katsu.
Ingredients
- 130 g lean pork loin chop, fat trimmed
- Salt
- pepper
- 1 tsp soy sauce
- 1 tbsp cornstarch
- 1 egg
- 12 g crushed Heritage Flakes cereal
- 3 g Japanese panko
- Oil spray
- 0.25 onion, sliced
- 1 tsp soy sauce
- 1 tsp mirin (or monkfruit + water)
- 0.5 tsp sugar or monkfruit
- 0.5 tbsp honey
- 1 egg
- 30 g egg whites
- 100 g cooked white rice
Equipment
Air fryerpanbowlchopsticks
Tips
- For a higher protein crust, use a combination of Japanese panko and high-protein cereal.
- Add extra egg whites to level up the protein even more.
- Garnish if desired for presentation and added flavor.
- Gently place it over a bed of rice
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