Tuesday, November 6, 2012


I made Katsudon last night for my first time ever.  It is one of my absolutely favorite dishes I get quite often here in Japan.  It was simply to make and so good. The fried pork cutlet on top is called Tonkatsu.  Then you have sticky rice and a slightly sweet sauce with onions and egg over the rice.  We use Japanese eggs because here in Japan they eat raw eggs quite often so they have much higher standards for their eggs.  We can cook them less or not at all if we prefer but using American eggs I'd cook it through.  You'd be surprised at how quickly you can get use to eating raw egg.  A year ago I would have said "no way", but now I do it often and enjoy it and actually sometimes prefer it that way in certain dishes.  This makes 1 bowl of Katsudon.  Just double or triple how you see fit to make as much or as little as you need.  I usually make it for two and use two separate skillets so the egg cooks for just that one bowl in that one skillet but you don't have to do it that way. 

The egg you are pouring into the liquid at the end needs to be just barely beaten.  You want it mixed but not like you do scrambled eggs.  Just enough to pop the yolk and give it maybe 4-5 mixes then you are good to go.  For sticky rice use a good sushi rice in a rice cooker on sushi setting.  You can usually find hon-dashi in the Asian section of supermarkets.  Instead of making a batch of dashi stock fresh this is the granulated way to do it.  Similar to how you use chicken bouillon for chicken stock if you don't have chicken stock or don't want to make it from scratch for just a small amount.   


Pork Chop (Boneless)
1/2 c. Panko
1 beaten egg
1/2 c. All-Purpose Flour 


1 tbsp. mirin
1 tbsp. soy sauce
1 tsp. sugar
1/5 tsp. hon-dashi
1/8 c. water
1/2 onion thinly sliced

1 egg, very lightly beaten

Start your sticky rice.  Preheat your oil to 375 degrees.  Dredge the pork chop into flour, egg then panko and drop it hot oil and cook until golden brown and cooked all the way through.  It takes about 3 minutes a side roughly.  Place on paper towels and allow to cool while making the sauce.  Mix all sauce ingredients in a small skillet that has a lid.  Allow to come to a boil and turn down to a simmer for 5 minutes with lid on.  Cut the tonkatsu into slice and place into the simmer liquid.  Pour the beaten egg over the top and around the edges of the tonkatsu into the sauce and cover with the lid again.  Allow to cook for 45 seconds.  Remove lid and pour entire skillet of sauce, egg and tonkatsu over your sticky rice.  Enjoy!      

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