I introduced Ton-katsu recipe yesterday, so I want to show how to make Katsu-don today!
Sometimes people said Japanese cuisine is wired since we simmer deep-fried food in soup so it’s not crispy anymore.
But I think it’s full of flavor and also nice way to cook the food, so please try them 🙂
ingredients (4 servings)
4 center cut pork chops
1 cup of Panko(Japanese breadcrumbs)
(A) 200cc of soupstock (Dashi)
(A) 4 table spoons of soysauce
(A) 4 table spoons of mirin
(A) 4 table spoons of sake
(A) 6 table spoons of sugar
vegetable oil for frying
4 cups Japanese steamed rice
1. Dust salt and pepper on pork chops and dredge flour, eggs and Panko.
Slice the onion into thin pieces.
2. Heat the oil in a frying pan and deep fry until the color becomes golden brown.
3. Take out the pork cutlets and slice into 5-6 pieces.
4. Beat the eggs.
5. Place all the (A)s and sliced onion in a pan and simmer it for few minutes.
6. Add the slices of pork cutlets and 2/3 of beaten eggs into the skillet and stir.
7. Add the rest(1/3) of beaten eggs when egg is half cooked
8. Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.