Katsudon

Katsudon is rice, egg, and sauce topped with a pork cutlet. It is a very commonly cooked at home and it is prepared differently in almost every district in Japan. Many Japanese restaurants serve katsudon, most commonly in udon restaurants.

Yield: 2 servings
Time: 20 minutes

Ingredients

• 3 pork chops, bones removed (1/2 lb)
• 2 bowls of steam rice
• 1 egg, beaten (for cutlet)
• 2 eggs, beaten (for sauce)
• 1 cup Panko (or breadcrumbs)
• 1/2 medium onion (sliced)

Spices

• 3 tsp mirin
• 4 tsp soy sauce
• 1 tsp sake
• 3 tsp sugar
• 1 tsp hondashi
• 1/4 cup flour
• 2 tsp chopped seaweed (optional)

Preparation

1. Cut through any visible tendons on the chops, then pound the meat to tenderize. Season both sides with salt and pepper
2. Sprinkle flour on both sides of each pork chop then dredge in egg. Cover with Panko
3. Heat oil to 375°F (190°C) and fry pork chops until golden brown (about 2 minutes on each side)
4. Remove the pork from the pan and slice into 1/2 inch strips
5. Boil 1 1/2 cups of water in frying pan, then add hondashi
6. Add mixed spices (mirin, soy sauce, sake and sugar) then stir in onion
7. After the mixture boils, cover for 3 minutes over high heat
8. Add cutlet and cook for one minute over high heat
9. Drizzle egg over mixture in and cover again for 30 seconds on high (longer if you prefer your eggs well done)
10. Serve in a bowl over steamed rice (sprinkled with chopped seaweed if desired)