Katsu Donburi

Katsu Donburi
A Traditional Japanese Dish!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 30-40 minutes

 

Ingredients
4 cup cooked hot Japanese rice
4 boneless pork chops
2 + 6 eggs
1 cup flour
4 cups panko bread crumbs
oil for frying
salt
pepper
1/2 cup nori, (seaweed) shredded (garnish)
1/4 cup green onion, sliced (garnish)

Cooking Tools
4 oven safe bowls
Deep frying pan
Small stock pot

Directions
Preheat oven to 400 Degrees F.  Pound out pork chops until tenderized, then salt and pepper each side.  Set up three stations to fry pork chops. First plate should have 1 cup of flour.  Second plate, crack 2 eggs into a plate and whisk.  the third plate, add panko bread crumbs.  Dip each pork cutlet into the flour first to coat, then into the egg mixture, then the panko bread crumbs to coat.  heat oil in deep skillet to 350 Degrees F.  Fry each cutlet for about 4-5 minutes on each side until cooked through.  Drain each cutlet on a paper towel lined plate, to drain off excess oil, set aside.  In a small stock pot, add all the ingredients for the Dashi Stock (recipe below) simmer on low heat until ready for use.  In a small bowl, whisk the additional 6 eggs, salt and pepper.  To assemble the Kastsu Donburi: Add 1 cup of hot rice to the oven proof bowl, lay 1 fried pork cutlet on top of rice, you can leave the cutlet whole, or cut into 1 inch slices for easier eating. Pour whisked eggs equally among the 4 bowls and bake in the oven for about 12-15 minutes, until egg is cooked.  Take out of oven and ladle about 1/2 cup of Dashi Stock into each bowl and garnish with nori and green onions.

Dashi Stock
Ingredients
1 1/2 cups Dashi stock (Dashi granules can be found at a Japanese/ Asian Market)
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 1/2 tsp sugar

Directions
In a small stock pot, add all the ingredients and simmer on low heat.

Serves 4