Katsudon. Katsudon is a popular Japanese dish consisting of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan. Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook everything in one pan. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. You can cook Katsudon using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Katsudon
- It's 1/2 of Onion.
- You need 1/3 of leek.
- Prepare 100 ml of Dashi.
- Prepare 20 ml of Soy sauce.
- Prepare 20 ml of mirin.
- It's 2 teaspoons of sugar.
- It's 3 of eggs.
- Prepare of Katsu(deep fried pork).
In one shallow bowl, beat the egg. Put the panko into another shallow bowl. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. Prepare rice, set aside to keep warm.
Katsudon step by step
- Slice onion and leek.
- Cook onions in dashi, soy sauce, mirin and sugar for 2 minutes..
- Add Katsu and leek and beaten eggs on top.
- Cook until eggs are cooked to your preference. If you like it to be quite raw, use good eggs..
- Pour it on top of rice.
Meanwhile beat the eggs in a large bowl. Mix flour, salt and pepper in a plate and pour panko in another plate. Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs.