Katsudon

Katsudon
Yield
1serving
Yield
1serving
Katsudon
Yield
1serving
Yield
1serving
Ingredients
  • 1/4cup Dashi stock
  • 1/4each onionssliced thin
  • 1 cup Cooked rice
  • 1/2tbsp mirin
  • 1/2tbsp sugar
  • 1tbsp soy sauce
  • 1 eggmixed with fork in deli
  • 1piece Tonkatsuthin cutlet of pork
  • 1/2tbsp green topping
Yield:
Instructions
  1. Cut or pound out a pork cutlet to 1/2 inch thick. Salt and pepper the cutlet. Coat the cutlet in flour, then egg wash, then panko bread crumbs. Pan fry until cooked. Cut into 1/2 inch wide slices and reserve.
  2. Make Dashi Stock (1 cup water, 2 tablespoons dried bonito flakes, and 1/4 ounce Dashi or dried kelp/seaweed). Bring to boil and turn heat off. Pour Dashi stock in a shallow frying pan and bring it to boil over medium heat.
  3. Add sliced onion and cook till the onion softens.
  4. Add Mirin, Sugar and Soy sauce and cook it for a few minutes. Place the sliced Tonkatsu in the saucepan and pour the eggs over the Tonaktsu.
  5. Cook for a further couple of minutes until the eggs are half cooked and slightly runny.
  6. Serve rice in a large rice bowl. Slide the Tonkatsu and egg and sauce over the rice. Top with chopped green shallots(scallions) or Mitsuba