Katsudon

One of my favorite meals in the world is katsudon.  I am normally not a huge pork fan, but for some reason I will eat this any time any where.  Unfortunately, the base for this is a breaded pork cutlet.  No problem with my super awesome cheating skills!

Katsudon

Tonkatsu
~Pork cutlets
~Crushed rice cereal
~2 eggs, beaten
~1/4 cup cornstarch
~Salt and pepper

Onion, sliced thin

4 eggs, beaten

Donburi sauce
~1 1/4 cup dashi soup stock (about 1T hon dashi plus 1 1/4 cup water)
~5 Tbsp soy sauce
~2 Tbsp mirin
~1 Tbsp sugar


First you start by making the tonkatsu.  Heat 3-4 inches of oil in a pan (or break out your deep fryer) over medium to medium-high heat.  Take your pork cutlets and pound them with a tenderizer (or the back of your knife blade) until about 1/4 of an inch thick.  Working one piece at a time, pepper and salt the meat, then coat with cornstarch, then egg, then your crushed rice cereal.  Place each finished piece out of the way somewhere until you are all done.  Next you fry the pieces, two to three minutes on each side until golden brown.  Set these aside.

Your next step is to make the donburi sauce.  This one is easy - mix all the ingredients in a pot and boil for about 5 minutes.

When your sauce is ready, take a small frying pan (around 7 inches is good, anything you like to make little things in) and add about 1/2 cup of your sauce.  Throw in a handful of the sliced onions, and while that is coming up to a boil go ahead a cut the tonkatsu into half inch wide strips.  Put one whole cutlet on top of the sauce and onions, and top with two beaten eggs.  Cover with a lid and cook on medium for about 2-4 minutes.  How long you cook it depends on how done you want your egg.  Me, I like mine runny!  Remove from heat and serve immediately over rice.


I can not emphasize how much I LOVE this dish.  I have made it a few times over the past few months, and I always want more and more.