Japanese crumbed pork bowls

With egg fried rice and crumbed pork schnitzel, this quick and easy recipe makes the perfect Japanese-style dinner for any night of the week.

  • 15 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
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Japanese crumbed pork bowls
  • 500 gram pork leg steaks, trimmed, pounded
  • 1/4 cup seasoned plain flour
  • 2 eggs, whisked
  • 1 cup breadcrumbs
  • oil for shallow frying
  • 2 1/2 cup chicken stock
  • 1/2 cup mirin
  • 1/3 cup soy sauce
  • 1 onion, thinly sliced
  • 3 eggs, whisked
  • 1 cup sushi rice, cooked following packet instructions
  • 2 green onions, sliced, to serve


Japanese crumbed pork bowls
  • 1
    Dust each schnitzel with lightly with seasoned flour, shaking off excess. Dip into egg, then coat in breadcrumbs, pressing firmly. Chill for 15 minutes.
  • 2
    In a large frying pan, heat oil on high until a few crumbs sizzle when added. Shallow fry schnitzel for 5-7 minutes turning once or twice until cooked and golden. Drain on paper towel and keep warm.
  • 3
    Meanwhile, in a medium saucepan, bring combined stock, mirin and soy to the boil on high. Add onion. Reduce heat to low and simmer for 8-10 minutes until onion is tender. Slowly pour in eggs, stirring once when nearly set.
  • 4
    Divide hot rice between serving bowls. Slice pork steaks into 1 cm strips. Arrange over rice.
  • 5
    Before the egg is completely set, ladle a quarter of the stock mixture over each bowl. Sprinkle with green onion to serve.


If preferred , use panko breadcrumbs, "coarse" Japanese breadcrumbs with a lovely crunchy texture. Add seasonings of choice to flour before coating.

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