Lamb Katsu Rice Bowl

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/4 cup tbsps mirin (japanese sweet rice wine)
• 1 tablespoon mirin (japanese sweet rice wine)
• 1/2 red onion, thinly sliced
• 2 large eggs
• 3 tablespoons soy sauce
• 3/4 cup vegetable oil
• 1/4 cup ketchup
• 1/2 cup flour
• 1 1/4 cups panko breadcrumbs (japanese bread crumbs)
• 4 slices lamb loin, 1/2 inch thick (about 6 oz each)
• 3 cups cooked rice

Recipe

• 1 in a small bowl, pour 1/4 c mirin over the onion & let marinade.
• 2 in a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
• 3 place the flour in another shallow bowl.
• 4 place the panko in another separate bowl.
• 5 coat the lamb with the flour, shaking off any excess.
• 6 dip the lamb slices in the egg mixture, letting the excess drop off, then coat with the panko.
• 7 in a large skillet heat the oil over mid-high heat until rippling.
• 8 add the lamb and fry, turning once until golden and crisp about 5 minutes on each side.
• 9 transfer to paper towels and drain.
• 10 in a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
• 11 add 1 tsp water to thin if desired.
• 12 slice the lamb. divide the rice among 4 bowls and top with the lamb, sauce, and pickled onion.