Katsu Don - One of the first Japanese recipes that I've learned from a friend's mom. I'm not sure if it should be called 'main dish', but I kinda consider it is. I believe it's a very common dish in Japanese food culture.
Ingredients:
For Deep fried Pork Chop
1 piece --------------- Pork Chop (around 1 - 1.5 cm thick)
2 tablespoons -------- Flour
1 piece ------------- Egg (well beaten) 1
Panko* ---------------- enough to cover the pork chop
Oil -------------------- enough for deep frying
For Onion-Egg sauce
Water ----------- 120ml
Hodashi* ---------1/2 teaspoon
Mirin* ------------- 1 tablespoon
Shoyu* ---------- 1.5 - 2 tablespoon
Sugar -----------1.5 tablespoon
Onion (thinly sliced) -----1/2 pieces
Egg (beaten) --------- 2-3 eggs
Garnish:
Green onion (finely sliced) optional ----- 2 teaspoons
Steamed rice (served hot) ----- 2 cups (Note: it has to be Japanese rice, do not substitute.)
Steps:
1) Wash pork chop and dry it completely with kitchen towel. Add enough oil into a deep-fry pan or any pan/pot whose size is big enough to accommodate the pork chop. Bring oil to high-heat.
2) Coat pork chop with flour, and get rid of the excess flour that doesn't stick to the pork chop. Then coat pork chop with egg. Coat pork chop with panko.
3) Place coated pork chop into the hot oil. Lower heat to medium-high or medium. Deep fry it until pork chop is cooked, about 8-10 minutes, and at this point the panko should turn golden color. Set aside the chop pork on a rack (or kitchen towel to drain oil).
4) For onion-egg sauce: In a seperate pan (small saucepan should work), add water, hodashi, mirin, shoyu, sugar. Bring to a boil. Add onion. Bring to a boil again and then lower the heat to medium until onion is soften, about 6-7 minutes. Pour beaten eggs evenly to the onion sauce, turn heat to medium high and continue to cook it until eggs are just cooked (Do not overcook). Add green onion and turns off the heat.
5) Place steamed rice in a bowl. With a sharp knife, cut pork chop into 5-6 strips. Place pork chop on top of the rice. Tilt the pan and carefully slide the onion-egg topping onto the rice and pork chop.
I have an image below in case you are not familiar with some of the ingredients.
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Images of Japanese ingredients
I had fun compiling this recipe. Hope you enjoy cooking. Please ask if there are any questions.
