Tonkatsu pork
Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon
Japanese rice/gohan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g sushi rice
- 200ml dashi(optional)
- 1 tbsp mirin
- picklesnori, katsuobushi flakes (see tip below), sliced spring onions, to serve (optional)
Nutrition: Per serving
- kcal259
- fat1glow
- saturates0g
- carbs58g
- sugars2g
- fibre0g
- protein5g
- salt0.3g
Method
step 1
Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
step 2
Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.
