Katsudon

Submitted by: Mary Hodge

Attributed to: Mary Hodge

Category: Pork

Description: Katsudon is basically katsu (a pork chop breaded with panko and fried) over rice with onion and egg. This Katsudon recipe is easy to make at home.

Prep time: 20 minutes

Total time: 45 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

4 Center-cut  thin boneless pork chops, pounded down to a 1/2 inch thick

Salt and pepper

Flour (for dusting)

2 Egg

2 Cup panko

Oil (for frying)

1 Cup dashi stock or chicken stock

4 Teaspoons sugar

2 Tablespoon soy sauce

4 Teaspoons Mirin

4 Large eggs

2 Medium onion (thinly sliced)

4 Servings steamed white rice

2 Scallion (chopped)

Special tools/utensils needed:

Directions: 

1. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. 

2. In one shallow bowl, beat two eggs. Put the panko into another shallow bowl.

3. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles.

4. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

5. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes.

6. Drain on a plate lined with a paper towel.

7. While the pork is resting, mix the stock, sugar, soy sauce, and Mirin in a small bowl.

8. In another bowl, lightly beat 2 eggs.

9. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

10. Pour the stock mixture over the onions. 

11. Slice your fried pork chops into 1/2 inch wide strips and place on top of the onions. 

12. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. 

13. Serve over bowls of steamed rice, and garnish with scallions.