Katsudon recipe – How to make Pork cutlet with rice bowl

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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
salt
1 cup of Panko(Japanese breadcrumbs)
1 egg

1 onion
8 eggs
(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.

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6.  Add the slices of pork cutlets and 2/3 of beaten eggs into the skillet and stir.

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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.

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Enjoy! ❤

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4 thoughts on “Katsudon recipe – How to make Pork cutlet with rice bowl

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