Cuisine
Japanese
Time
45 mins
Servings
2 people people
2 boneless pork chops
200g flour
Panko bread crumbs
salt and pepper
1 egg
Oil for frying
2 eggs, whisked
1/2 white onion, thinly sliced
1 cup cooked sushi rice
2 spring onions, thinly sliced
300ml dashi stock
1 tbsp light soy sauce
2 tsp sugar
2 tablespoons mirin
Flatten the pork chops to 2cm, season with salt and pepper and dip them in egg, followed by flour and, finally, cover them with the panko breadcrumbs.
Fill a wok half-way up with oil, and bring to 180*C. Place the tip of a chopstick into the oil, if it fizzes it's ready. Fry the pork chops until crispy and cooked through, set aside to rest.
In a deep frying pan, pour stock ingredients and sliced onions and simmer for 10 minutes, or until onions are softened and sauce has reduced by ⅓.
Slice the pork chops and place on top of the onions and stock.
In a bowl whisk two eggs. Add spring onions in the the frying pan and pour eggs on top of the onions and around the pork chops, cover with a lid and cook for 2-3 minutes until eggs are lightly set, they should be runny.
Serve on top of a bowl of steamed sushi rice and garnish with spring onions.
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
12 Spaces Left
Menu: Char Sui Pork Bao Bun, Jiaozi , Gui Chai Tod, Smashed Cucumber Salad
7 Spaces Left
Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice, Deep Fried Prawn Wontons
4 Spaces Left
Menu: Handmade Biang Biang Noodles with Cumin Lamb, Dan Dan Noodles, Singapore Fried Vermicelli
4 Spaces Left
Menu: Jungle Curry, Thai Fish Cakes, Flash Fried Morning Glory, Son in Law Eggs, Steamed Jasmine Rice
1 Spaces Left
Menu: Beef Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls, Prawn & Green Mango Salad
10 Spaces Left
Menu: Thai Spring Rolls, Som Tam Salad, Thai Green Chicken Curry, Thai Sticky Glutinous Rice
4 Spaces Left
Join us on a whirlwind tour across Asia with our brand new 5 day cooking course! Taking on a new cuisine each day, you’ll bounce from China, to Thailand, Vietnam, Korea and Japan, gaining insight into the different cultures as well as mastering the most popular dishes that each exquisite country has to offer.
10 Spaces Left
Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice, Deep Fried Prawn Wontons
10 Spaces Left
Menu: Beef Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls, Prawn & Green Mango Salad
9 Spaces Left
