Pork Katsudon

Name: Pork Katsudon
Ingredients: 6 None eggs; 1 tbsp milk; 6 (4.25 oz) boneless pork chops, pounded 1/3 inch thick; 1/2 cup all-purpose flour; 1 2/3 cups panko (Japanese) breadcrumbs; 1/4 cup vegetable or peanut oil + 2 tsp; 2 None medium onions, very thinly sliced; 1/2 cup soy sauce; 1/2 cup mirin rice wine; 1 tsp dashi (Japanese stock) granules; 2 tsp granulated sugar; None None cooked white long-grain rice, to serve; None None mixed shredded vegetables, to serve; None None sesame seeds, to serve

14 ingredients

5 steps

Ingredients

6 None eggs
1 tbsp milk
6 (4.25 oz) boneless pork chops, pounded 1/3 inch thick
1/2 cup all-purpose flour
1 2/3 cups panko (Japanese) breadcrumbs
1/4 cup vegetable or peanut oil + 2 tsp
2 None medium onions, very thinly sliced
1/2 cup soy sauce
1/2 cup mirin rice wine
1 tsp dashi (Japanese stock) granules
2 tsp granulated sugar
None None cooked white long-grain rice, to serve
None None mixed shredded vegetables, to serve
None None sesame seeds, to serve

Directions

1

Whisk 2 eggs with milk. Coat pork chops in flour, egg mixture then breadcrumbs. Cover with plastic wrap and chill for 30 mins.
2

Heat 1/4 cup oil in a large, deep frying pan over medium-high heat. Working in batches, cook pork for 2-3 mins per side, or until golden brown and cooked through. Set aside.
3

Wipe out pan then heat 2 tsp oil. Add onion and cook, stirring, for 5 mins, or until soft. Add soy sauce, mirin, dashi, sugar and 2 cups water. Bring to a boil, reduce heat and simmer for 4 mins, or until onion is translucent.
4

Slice pork thickly then add to pan. Crack remaining eggs over pork and stir briefly. Cook, covered, for 2 mins, or until eggs are just cooked.
5

Spoon rice into bowls and top with pork mixture. Serve immediately, topped with shredded veg and sesame seeds.