Japanese Katsudon
Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 2 pieces Boneless pork chops
- to taste Salt
- to taste Black pepper
- 50 g All-purpose flour
- 2 pieces Eggs
- 100 g Panko breadcrumbs
- as needed Cooking oil
- 1 piece Onion
- 2 cups Dashi soup stock
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 bowls Cooked rice
- for garnish Parsley
Instructions:
- 1. Season the pork chops with salt and pepper.
- 2. Dredge the pork chops in flour, then dip in beaten egg, and coat in panko breadcrumbs.
- 3. Heat the cooking oil over medium heat and fry the pork chops until golden brown on both sides. Set them aside.
- 4. In the same pan, saute the onion until it becomes translucent.
- 5. Pour the dashi soup stock, soy sauce, and mirin. Let it simmer.
- 6. Slice the pork chops into bite-sized pieces and place them back into the pan. Cover with lid and cook until the pork is thoroughly heated.
- 7. Beat the remaining egg and pour it over the pork. Cover with lid and let it cook until the egg is done to your liking.
- 8. Serve over bowls of cooked rice, and garnish with parsley.