Japanese crumbed pork bowls

Looking for a fast, fuss-free midweek meal? This beautifully flavoured Japanese crumbed pork bowls recipe ticks all the boxes. Plus it works out to only $4.08 per serve!

  • 10 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 500 gram pork leg steaks, trimmed, pounded
  • 1/4 cup seasoned plain flour
  • 2 eggs, beaten, plus 3 extra whisked
  • 1 cup breadcrumbs or panko breadcrumbs
  • oil for shallow-frying
  • 2 1/2 cup chicken stock
  • 1/2 cup mirin
  • 1/3 cup soy sauce
  • 1 onion, thinly sliced
  • 1 cup sushi rice, cooked following packet instructions
  • 2 sliced spring onions to serve


  • 1
    Dust pork in lightly seasoned flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing firmly. Chill for 15 minutes.
  • 2
    In a 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 a paper towel and keep warm.
  • 3
    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 1cm strips. Arrange over rice.
  • 5
    Before egg is completely set, ladle a quarter of the mixture over each bowl. Sprinkle pork with spring onion to serve.