Katsudon (Japanese Pork Cutlet on Rice

• Meat

  • 2 Pork loin chops, bone-in or boneless

• Produce

  • 1/2 Onion

• Refrigerated

  • 4 Egg

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Sea salt and freshly ground pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Vegetables oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Liquids

  • 1/2 cup Chicken broth or water

Found on salu-salo.com

Description

Ingredients

• 2 pork loin chops, bone-in or boneless
• Sea salt and freshly ground pepper
• 1 egg, beaten
• ¼ cup all-purpose flour
• ½ cup Panko breadcrumbs
• Vegetables oil for frying
• ½ onion
• 3 eggs
• ½ cup chicken broth or water
• 1 tbsp sake
• 1 tbsp sugar
• 2 tbsp mirin
• 2 tbsp soy sauce

Directions

• Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
• Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
• Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
• Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.
• Cut the tonkatsu(s) crosswise into pieces that are a little larger than bite-sized. Peel the onion and slice into wedges. Beat the eggs lightly.
• In a bowl, mix together stock, sake, sugar, mirin and soy sauce. Stir well.
• In a small frying pan, pour half of the sauce mixture and bring to a boil. Add half of the onion and simmer briefly. Add slices from one tonkatsu. Pour half of the beaten eggs gently along the edge of the simmering sauce, cover and continue to simmer for about 30 second while shaking the pan. Put hot rice into a bowl and top with slices of tonkatsu and egg mixture. Repeat this process for the other portion.