Japanese crumbed pork for $9.50

Serving size: Serves 4
Cuisine type: Asian, Japanese
Cooking time: Less than 30 minutes
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Pork, Saucy

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

4 pork leg steaks, trimmed
¼ cup seasoned flour
2 eggs, lightly beaten
1 cup fresh breadcrumbs
1 cup vegetable oil, for shallow frying
600ml chicken stock
100ml mirin
1/3 cup soy sauce
1 onion, peeled, halved, sliced
4 eggs, lightly beaten
4 cups cooked sushi rice
Sliced green onion, to serve

METHOD

Place each piece of pork between two pieces of baking paper. Pound until flattened into a thin steak.
Dust each steak lightly with seasoned flour (see tip). Dip into beaten egg and coat well with breadcrumbs, pressing firmly. Chill for 15 minutes.
Heat oil in a large saucepan on high, until a few crumbs sizzle immediately they are added. Fry pork for 5-7 minutes, turning once or twice, until cooked and golden. Drain on paper towel. Set aside, keeping warm.
Heat stock, mirin and soy in a medium saucepan on high. Bring to the boil. Add onion. Reduce heat. Simmer for 10 minutes, until onion is tender. Slowly pour egg over onion. Stir once, when egg is nearly set.
Divide hot rice between serving bowls. Slice pork steaks into 1cm strips. Arrange pork over rice. Before egg is completely set, ladle stock mixture into bowls. Serve with green onion.

Top tip
Seasoned flour is plain flour combined with seasonings to taste.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale December 8).

MESSENGER