Classic Katsudon


Rice (I use a long grain brown rice. Not only is it healthier, we actually prefe
2 large pork cutlets or 4 smaller/thinner cutlets
1 1/2 cups Panko (I use whole wheat Panko crumbs but they can be ha
1/2 cup flour (can be whole wheat flour too of course)
1/4 cup water
1/2 large onion, sliced (about ΒΌ" . Not too thin, not too thick)
3/4 cup Dashi stock (this is a Japanese powdered stock base. If you don't have/can't find it, just do what I did
1 tablespoon Mirin (a Japanese sweet cooking wine. If you don't have/can't find, replace with
1 tablespoon soy sauce
1 teaspoon sugar
Vegetable oil (for frying. If you want you can also bread the cutlets, bake them
Salt& Shichimi Togarashi (Japanese seven spice. Easily s


While rice is cooking, season breadcrumbs with salt and Shichimi Togarashi to taste. Crack one egg and whisk it, adding water. Dust cutlets with flour, then dip in egg, then coat in Panko.
Heat oil in pan and fry the cutlets, set aside.
In a pot, add stock, Mirin, soy, sugar, and onions. Cook together until the onions are tender, about 3-5 minutes.
Slice the cutlets into half inch slices and add them to the pot (keep the slices together though as if still one cutlet), and cooking in the onions and broth for a minute or two. Whisk the last two eggs very lightly; you just want them barely broken up. Pour half over one cutlet, half over the other in the pot. Cover and cook for about one minute or until the egg has just cooked and set.
Fill two bowls with rice, and using a spatula, place one cutlet with eggs and onions on top. Repeat with other rice bowl. Sprinkle a little fresh chopped parsley, chive or scallion over it and serve. If there is any extra broth, pour over the rice bowl. I usually sprinkle more of the Shichimi Togarashi on top too - I like things a little spicy.




Friday, March 4, 2011 - 6:40am


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