Prep 30 mins
Cook 10 mins
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
- 1656.13 ml steamed rice
- vegetable oil (for frying)
- 4 boneless pork chops, pounded thin
- salt & pepper
- 44.37 ml flour
- 1 egg, beaten
- 236.59 ml japanese breadcrumbs (panko)
- 236.59 ml dashi broth or 236.59 ml water
- 88.74 ml soy sauce
- 88.74 ml sugar
- 59.16 ml mirin
- 3-4 eggs, beaten
- 118.32 ml green peas
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Made this for tonight's dinner. We enjoyed this recipe very much. A bit sweeter than another recipe I had been using but equally as delicious. Thanks for sharing!
I've been looking for the perfect katsudon recipe for a couple of years after tasting a great one in Japan, and I've finally found it here. We made a few modifications - less rice, chicken stock instead of dashi, 3 tbsp light and 3 tbsp full soy sauce instead of 6 tbsp full soy, and mushrooms & brown onions instead of peas. Despite the changes it was still incredibly tasty, filling, and very similar to the good Japanese ones. Will be making this again!
I used 1/2 c. dashi and 1/2 c. water because I know I don't like the dashi at full strength. I used 6 tbsp of soy and 4 of sugar, and 3 of mirin. I also added 2 tbsp of corn starch so the sauce would thicken more. I also sauteed white onion slivers under the pork, and added some sliced green onion to the top. It was amazing, and tastes like the sauce on my favorite restaurant's donburi. Yum.