Katsudon (Pork Cutlet Rice Bowl)
Ingredients
Scale
for the tonkatsu
- 4 pcs pork chops (pork steak cut)
- salt and pepper
- 1/2 cup flour
- 1 egg beaten
- 1 cup japanese bread crumbs
- canola oil for frying
for the katsudon sauce (per porkchop)
- 1/4 cup dashi or chicken stock or water
- 2 tsp sugar
- 1 tbsp soy sauce, I used kikkoman
- 2 tsp mirin
- 1 large egg
- 1 small onion, sliced
- 1 tsp oil
- Rice for serving
- chopped green onions for garnish
Instructions
- Make the Tonkatsu: Season the pork steak slices with salt and pepper.
- Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
- Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
- Cover the entire pork slice with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
- Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
- Fry each breaded pork slice for 5-7 minutes. Frying time would depend on the thickness of your pork. Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate.
- To Make The Katsu Sauce: While the pork is resting, combine the stock, sugar, soy sauce, and Mirin in a small bowl. In another bowl, lightly beat the egg. Add a tsp of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized. (if you prefer it with a little crunch, fry for a minute)
- 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 green onions.