pork katsudon is a Japanese pork-cutlet rice bowl. It tastes like a pork cutlet over a light fried rice.
Ingredients
- 4 boneless pork-loin chops
- 1 cup flour
- 2 eggs lightly beaten
- 1 ½ cups panko
- salt and pepper
- vegetable oil for deep-frying
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- ½ white onion thinly sliced
- 1- piece ginger 1 inch thick, thinly sliced and cut into strips
- 4 eggs
- white rice to serve
- 2 scallions thinly sliced
Instructions
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to make the cutlets, put the flour, egg and panko in three separate wide bowls.
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generously season each chop with salt and pepper on both sides.
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dip them, one at a time, in the flour, then the egg, then the panko, making sure each chop is totally covered in crumbs.
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pour vegetable oil into a large, wide skillet until it’s just under an inch high, and set over medium-high heat
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fry chops until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes.
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set on a wire rack to cool, then slice into 1/4-inch-thick pieces.
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in a large skillet over medium heat, add chicken broth, soy sauce, mirin, onion, and ginger.
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bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened.
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carefully place the sliced chops on top of the onion and broth.
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cover, and cook for 3 more minutes.
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crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the chops.
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don’t stir, just cover and cook until the eggs are just about set but still slightly wobbly.
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to serve, heap rice into bowls, then slide pork slices, eggs and broth on top of each.
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sprinkle with scallions.
i used these items to make this dish:
CAST IRON SKILLET
12 inch skillet
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