Pork Tonkatsu Bowl with Sushi Rice and Avocado

In a medium pot, add 3 cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!

In a medium pot, add 3 cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!

In a medium pot, add 1¹⁄₂ cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!

In a medium pot, add 1¹⁄₂ cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!

In a medium pot, add 1¹⁄₂ cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!

In a medium pot, add 1¹⁄₂ cups water and rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all rice is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix mirin into rice and season with salt.

Peel and julienne carrot. Slice radish. Shred cabbage. Slice avocado. Roughly crush fried shallots while still in the bag, with a back of a wooden spoon or rolling pin.

Pat steak dry. On a board place pork between 2 sheets of baking paper. Use a meat mallet to pound each steak into thin even pieces. Whisk egg in a bowl. On separate plates, spread panko and flour. Mix most of the crushed fried shallots with panko. Coat pork in flour, then egg, allow excess to drip off. Then coat in panko making sure both sides are coated.

Heat oil in a large pan over medium heat. Add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. You might have to turn the pork a few times to ensure that the crust doesn’t burn and even cooking.

Slice pork. Divide rice, carrot, radish, cabbage and avocado between bowls. Top with sliced pork. Drizzle over tonkatsu sauce and mayo. Sprinkle the sesame seeds and fried shallots as a garnish. Enjoy!