Sweet & Sour Lamb Rice Bowl

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup mirin, plus
• 1 tablespoon mirin (japanese sweet rice wine)
• 1/2 cup thinly sliced red onion
• 2 large eggs
• 3 teaspoons soy sauce
• 1/2 cup flour
• 1 1/4 cups panko breadcrumbs (japanese bread crumbs)
• 4 slices boneless lamb loin, patted dry (6 ounces each)
• 3/4 cup vegetable oil
• 1/4 cup ketchup
• cooked rice, for serving

Recipe

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