Egg Rice Bowl Katsudon Japanese Pork Cutlet

When I was younger and decided I didn’t like fish, I didn’t have many options at Japanese restaurants. I remember being forced to eat teriyaki and plain udon while everyone else in my family enjoyed the raw fish that I found repulsive. One day, I decided to order Japanese Katsudon, a dish I had previously overlooked.

WHAT IS KATSUDON?

Katsudon is essentially a pork chop that has been coated in panko and fried, served over rice with onion and egg. It was great, and I started ordering it every time I visited a Japanese restaurant, even though it didn’t serve fish or teriyaki.

After that, I could never go to a Japanese restaurant without ordering some sushi or sashimi.

The Katsudon option on the menu is like an old buddy, and I always offer it a kind nod. Actually, I decided to cook the dish myself recently and discovered that it’s surprisingly easy to do so.

The smushed-together rice, fried pork, and somewhat sweet egg and onion mixture in this katsudon recipe turned out well. Why wouldn’t you like it?

INGREDIENTS:

• 2 pounded center-cut boneless pork chops
• 2 servings of steamed white rice
• 2 large eggs
• 1 egg
• 1 cup of panko
• 1 thinly sliced medium onion
• 1 chopped of scallion
• 1/2 cup of dashi stock or chicken stock
• 1 tablespoon of soy sauce
• 2 teaspoons of sugar
• 2 teaspoons of Mirin
• salt and pepper
• flour for dusting
• oil for frying

INSTRUCTIONS:

1. Salt and pepper the pounded pork chops, and then coat them evenly in flour. The egg should be beaten in a small, wide bowl. The panko needs to be placed in a separate, smaller bowl.
2. Spread a little oil around a cast-iron skillet or pan and heat it over medium heat. When a panko breadcrumb sizzles when dropped into the oil, you know the oil is hot enough to fry it.
3. Coat the pork by dipping it in the egg. To ensure a uniform coating, move the pork to the panko and pound it into the crumbs.
4. Place the pork chops gently into the hot oil and cook for 5 to 6 minutes, or until golden brown on one side. After 5-6 minutes, turn the meat over and continue cooking. Drain on a paper towel-lined platter.
5. While the pork is resting, mix a small bowl’s worth of stock, sugar, soy sauce, and Mirin. Two eggs should be beaten gently in a separate basin.
6. Over medium heat, put a tablespoon of oil in a pan and add the sliced onion to cook. Translucent, slightly caramelized onions are the goal here.
7. Soak the onions in the stock and water combination. Cut up some tonkatsu and set it atop the sliced onions. Pour the egg over the dish.
8. Keep cooking over low heat until the egg is nearly set. Accompany with steamed rice and scallions for serving.