Katsudon is a seared, panko-breaded pork cutlet with egg over rice and a most loved of Japanese eatery goers. Our Katsudon formula is anything but difficult to make at home!
In the event that you've never known about it, Katsudon is fundamentally katsu (a pork slash breaded with panko and singed) over rice with onion and egg. It was wonderful, and it turned into my go-to decision at whatever point I went to a Japanese spot a fish-less, teriyaki-less safe house. From that point forward, I've found that sushi is, truth be told, delectable and astonishing, and I currently request either sushi or sashimi at any Japanese eatery I go to.
Yet, inevitably, I'll give a cordial little wave to the Katsudon choice on the menu– – an old companion. All things considered, a day or two ago, I chose to make the dish at home, which, for reasons unknown, is an extremely straightforward errand. The consequences of this katsudon formula were incredible the fresh pork, combined with the marginally sweet blend of egg and onion, all smushed into a heap of rice? Who could want anything more?
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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
- 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.
- 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.
- 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.
- 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.
- 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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