Katsudon

FREE RECIPE PREVIEW

Ingredients — preview

• 1/4 cup Dashi stock
• 1/4 each onion sliced thin
• 1 cup Cooked rice
• 1/2 tbsp mirin

Preparation — preview

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.