Katsudon:
To be honest, I had some time to myself and wanted to make something from japan so like anyone else I typed in Japanese food on Pinterest and found Katsudon. It looked amazing and I haven't had pork chops in forever so I thought I give it a try. So these are things your going to need
Ingredients:
- 2 boneless pork chops, Pound down
- salt and pepper
- 2 Tbsp of flour
- 1 egg
- 1 C Panko
- 2 Tbsp of oil
- 1/2 C Bone Stock
- 2 Tsp sugar
- 1 Tbsp Soy Sauce
- 2 Tsp Mirin
- 2 large eggs
- 1 medium onion
- 2 servings white rice
- 1 scallion
Directions:
- Throw salt and pepper in a freezer bag with pork chops and shake to coat pork chops.
- Then place flour in the bag and shake till pork chops are evenly coated in flour.
- Place the 1 egg in a bowl and whisk, place the panko into another bowl.
- Add the oil to a frying pan and heat over medium heat.
- Dip the pork into the egg and then into the panko. Press the panko to the pork chop to get a even coat.
- Lay the pork chop in the oil and cook for 5 to 6 minutes on one side, it will be golden brown. Flip to the other side and repeat.
- Place the pork chops on a plate covered with a paper towel to drain the oil.
- Combine the stock, sugar, soy sauce, and mirin in a small bowl and whisk together.
- In another bowl beat the 2 eggs.
- Add a Tbsp of oil to the pan and sauté the sliced onion intill there slightly caramelized.
- Pour the mixture of stock over the onions and add the pork chop (make sure to slice into strips before adding on to the top of the onions.) Heat for about 5 minutes to let the onion and pork soak in some of the liquid.
- Drizzle the egg over the onions (try not to hit the pork chop if you want to keep it crispy)
- Cook it over medium low heat until the egg is set. (Don't move the eggs around or you will get the scrambled egg that I got in the picture.)
- Server over rice and add chopped up scallions.
- Enjoy!
This was a very fun recipe to try and was really good. It will be something I make again and put in my recipe book. Now I had a few bumps in making it though. I only had a half of onion so I believe there was more liquid in this because of the fact I didn't have enough onion to soak up the liquid. I also moved the eggs around a tad to much and it made scrambled eggs instead of the solid formed egg you see on usual katsudon. Be clear of these issues and you should make some perfect katsudon!
