the ultimate rice bowl in my opinion
this is crispy crumbed pork set in a
beautifully soft and tender egg omelette
oh you guys are gonna love this Japanese
cat suit on so Japanese cat Sudan is one
of those dishes that looks like a really
hard restaurant dish but with a few of
my little tips and tricks you guys are
totally gonna be able to nail it at home
but let's talk about the pork first of
all because I think that's one of the
most important parts of this dish is
getting the seasoning of that pork just
right and the crispy coating just right
so if we start and have a look here I've
just got some pork loin Phillips and now
I want to flatten these guys out a
little so they cook quicker in the pan
and more evenly just put some baking
paper on top and then go at it with a
rolling pin now I want these guys about
a centimeter thick look okay that's
looking good now what we're gonna do
here is we're gonna dry brine these
pieces of pork so you would have heard
of wet brining that's where you dip your
meat into a salty solution of water and
salt obviously I actually prefer the dry
browning method I think that it keeps
your meat a little bit more dry which
allows better cooking all that kind of
stuff anyway what you want is to very
liberally salt these both sides and then
what you need to do is exercise a little
bit of patience and leave these guys to
sit around for about 30 minutes you
could do two hours or even overnight as
well and that's gonna allow that salt to
liquify and the pork will soak up that
liquid salt making everything juicy and
perfectly seasoned okay so let's come
back and have a look at our pork and you
can see some of that salt has turned
into liquid on the top and on the plate
so I know that that pork has absorbed
some of that salty goodness now what we
want to do is crumb these guys so first
of all I want to Pat dry any of that
kind of liquid that's left on top of the
pork so just use some paper towel this
just means we won't get any liquid
interfering we
chroming process and i just got a
standard crumbing procedure set up here
so flour I need an egg and then I've got
my panko bread crumbs as well so these
are a Japanese style of bread crumb
really light and fluffy and crispy okay
so take your pork and if you've watched
a lot of my channel you would know that
I have my own system which is left hand
wet hand right hand dry hand this is
going to help keep your fingers nice and
clean when you're doing the combing
process so left hand in with the pork
right hand comes in and puts the flour
on top then into the egg and then the
left hand takes over and then into your
bread crumbs and I find with panko
breadcrumbs that you can get a lot of
variance between brands as to how coarse
and fine the actual bread crumb is so
what I like to do is just grab ahold of
little handfuls and just squish it
between my fingers making sure I get a
nice fine coverage on my pork okay so
the other few little bits and pieces
we've got to get ready before we get to
the final cooking part is our sauce so
I'm starting off with some chicken stock
here and then to flavor that I'm gonna
be using my Marian's kitchen teriyaki
sauce so I've made mine the way I love
it just a really beautiful simple
seasoning sauce flavored with a little
bit of garlic and onion now if you can't
get a hold of this I have a recipe for
how I make this from scratch on my
website so you don't have to miss out
and I want a good few tablespoons of
this see how that's not too thick with
teriyaki it's all about the magic that
happens in the pan and not about how
thick it starts out so that should
really start to caramelize and develop a
really beautiful flavor in the pan and
then stir that just want to add a little
bit of sugar just mix that through and
now for the egg that's gonna bind
everything together okay so now we're
gonna be cooking our crispy pork and
it's gonna check temperature my oil just
by pinching a few panko breadcrumbs and
putting them in okay so that's a good
sizzle I don't want a really really hot
fast sizzle because I want to allow the
product enough time to cook through
nice gentle sensible sizzle now the
secret to getting really good even color
and it's kind of crammed cutlet at home
it's to keep it moving so I'm going to
turn these over after a minute or so
just when they're barely golden on the
bottom and I'm gonna keep them moving
around in the pan so I'm not getting any
dark brown hotspots so altogether I want
about five or six minutes of these guys
cooking flipping them every so often and
then I've got a little trick that we can
use to figure out if that dog is cooked
inside just wait so and you think these
guys might be ready what you want to do
is just take a metal skewer or even the
tip of a fine knife like a thirty knife
and put it into one of your cutlets
leave it for a couple of seconds and I
just touch it to the top of your lip and
if it's warm that means we've got it
cooked all the way through if it's cold
then you need a few more minutes if that
one is just perfect so I'm gonna take
these out and as with anything that's
crispy and crunchy that's just come out
of the hot oil you just want to hit it
with a little bit of salt and now one
last thing to do before we hit the pan
and that is to slice up our pork okay so
to finish everything off we need a
little bit of oil into a clean pan and
some sliced onion and whenever I'm
softening onions I always add a little
pinch of salt because that helps to draw
out the moisture from the onion it helps
them to sweeten up and cook a lot
quicker now I need you guys to be
patient here because under cooking your
onions is like the worst thing you can
do for any dish I want to make sure
these get really nice and soft and sweet
and just when I can start to see a
little bit of that char anise happening
on the edge I'm gonna add my sauce now
as I mentioned before any good teriyaki
sauce you really want the magic to
happen in the pan so I'm going to the
source and the
and that heat to start to thicken and
really develop the flavors in here a
couple of minutes at least now I'm just
gonna go in here and taste because it's
the only way to make sure that we're on
the right track here mmm young that
sauce has developed into it
beautifully sweet slightly salty flavor
onion and a little hint of garlic from
the teriyaki sauce as well mmm so good
okay so now we can go in with pour we'll
try and keep it as close together as
possible those pieces and then here
comes the fun part
pour that egg all around the pan a
little bit over the pork as well and
then just let that bubble away and then
turn the heat down a little bit and I'm
gonna put the lid on just for a few
minutes to let that egg set I can't
let's have a look
pure magic smells so amazing I love how
beautifully soft and tender that egg is
and now the next fun part how do we get
this magical creation out into your rice
bowl okay so the easiest way is to just
divide up the egg and the pork with your
spatula and now nonstick really is gonna
be your friend here guys I would highly
recommend it for this one and there is
no delicate beautiful way to do this
except for just kind of try and get it
in the bowl we'll fix it up later main
thing is to try and keep that pork
together and that's looking beautiful
time for our second one now if you just
take a spoon here and tuck those
overflowing egg pieces into your bowl
and then to finish off I just want a
little sprinkling of spring onion so
there you go guys Japanese cuts it on
that you can make it home it's totally
worth the effort I love the contrast of
the crunchy pork and in that really
silky egg so that sauce and the egg and
the onion all together it's just created
it's like a little bit saucy a little
bit omelet eggy but hmm so soft and
tender and that caramelized
is just divine hmm hey guys so my
marinades and sauces are in Kohl's in
Australia right now they're in the sauce
aisle that's where you get your tomato
sauce I hope you can try them and if you
like them why not share them with a
friend thanks guys see you
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