Katsudon Japanese Pork Cutlet Egg Rice Bowl

pada tanggal
there was a time whilst my fish-averse more youthful self had only a few options at a jap restaurant. i might go through thru plates of teriyaki and bowls of undeniable udon, as I watched the relaxation of my own family dig into their raw fish, which I taken into consideration extraordinarily unappetizing. sooner or later, I in the end opted for a dish that I’d handed over at the menu so normally earlier than: japanese Katsudon. if you’ve by no means heard of it, Katsudon is largely katsu (a red meat chop breaded with panko and fried) over rice with onion and egg. It become amazing, and it became my go-to preference on every occasion I went to a japanese region–a fish-less, teriyaki-less haven. because then, I’ve observed that sushi is, in fact, delicious and splendid, and i now order both sushi or sashimi at any jap restaurant I go to.

but whenever, I’ll deliver a friendly little wave to the Katsudon alternative at the menu––an vintage buddy. well, the alternative day, I determined to make the dish at home, which, as it seems, is a totally simple venture. The results of this katsudon recipe have been high-quality–the crispy pork, paired with the slightly candy aggregate of egg and onion, all smushed into a pile of rice? What’s now not to love?


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
  • ½ 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 a single shallow bowl, beat the egg. placed the panko into some other shallow bowl.
  2. upload skinny, even layer of oil to a solid iron pan or skillet over medium warmth. The oil is ready whilst you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. switch the pork to the panko and press it evenly into the beef to get a very good coating.
  3. cautiously lay the pork chops within the hot oil and prepare dinner for five-6 minutes on one side, till golden brown. turn and cook the other side for another five-6 minutes. Drain on a plate lined with a paper towel.
  4. even as the beef is resting, upload the stock, sugar, soy sauce, and Mirin to a small bowl. In every other bowl, gently beat 2 eggs. upload a tablespoon of oil to a pan over medium warmth, and add the sliced onion. Fry the onions till they’re translucent and barely caramelized.
  5. Pour the stock mixture over the onions. Slice your tonkatsu into portions and vicinity on pinnacle of the onions. Drizzle the egg over the entirety. prepare dinner over medium low warmness until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

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