Katsudon Recipe
Ingredients
- 2 center-cut (boneless
pork chops, pounded down to a centimeter thick)
- salt
and pepper
- flour (for
dusting)
- 1 egg
- 1 cup panko
- oil (for
frying)
- 1/2 cup dashi
stock or chicken stock
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 2 teaspoons Mirin
- 2 large
eggs
- 1 medium
onion (thinly sliced)
- 2 servings
steamed white rice
- 1 scallion (chopped)
Instructions
1.
Season the pounded pork chops with salt and pepper, and dust
with a light, even coating of flour. In one shallow bowl, beat the egg. Put the
panko into another shallow bowl.
2.
Add thin, even layer of oil to a cast iron pan or skillet over
medium heat. The oil is ready when you throw a panko breadcrumb into the oil
and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the
panko and press it evenly into the meat to get a good coating.
3.
Carefully lay the pork chops in the hot oil and cook for 5-6
minutes on one side, until golden brown. Flip and cook the other side for
another 5-6 minutes. Drain on a plate lined with a paper towel.
4.
While the pork is resting, add the stock, sugar, soy sauce, and
Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon
of oil to a pan over medium heat, and add the sliced onion. Fry the onions
until they’re translucent and slightly caramelized.
5.
Pour the stock mixture over the onions. Slice your tonkatsu into
pieces and place on top of the onions. Drizzle the egg over everything. Cook
over medium low heat until the egg is just set. Serve over bowls of steamed
rice, and garnish with scallions.
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