Katsudon

Ingredients

• Rice

  Brown, Instant - Safeway

  225g

• Pork loin, top loin (chops)

  Fresh, boneless, separable lean and fat, raw

  ¼ lb or 113g

• Cornstarch

  2 tbsp or 15g

• Panko

  365 Everyday Value

  ⅓ cup or 20g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  ½ medium or 22g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Onions

  Raw

  ¼ medium or 28g

• Egg

  Whole, fresh eggs

  2 medium or 88g

Directions

1. For the Rice
2. Cook enough rice to have 11/2 cups of cooked rice. 1 cup of dry rice will yield about 3 cups of cooked rice.
3. For the Pork
4. If you use regular pork chops, pound them out until they are about 1/4" thick. If you buy breakfast chops they are already about the correct size.
5. Season lightly with salt.
6. Prepare your breading station for the pork. You can prep these ahead of time and keep them in the freezer, it will make for an easy dinner when you need it. Place the cornflakes into a food processor or blender to create a flour and put into a bowl. Crack an egg into a bowl and reserve half of it for later. Add a bit of water to thin it out. Scramble.
7. Sprinkle the cornstarch over the pork and rub to cover the meat on all sides.
8. Dunk the pork into the egg wash and then coat with the cornflakes.
9. Preheat your air fryer to 400F on the air fry setting. Fry for 14-15 minutes, flipping halfway and checking on it occasionally.
10. If you decide to prep extra, allow them to cool and store in a ziplock bag in the freezer. Reheat in the air fryer when you are ready to eat them again.
11. For the Sauce
12. While the meat is cooking, cut your onion into slices.
13. Measure out 3/4 cup of rice and place into two bowls.
14. You can make more than one serving at a time but its easiest to do one because you are going to pour the contents of the pan right over your bowl of rice, so you won't have to mess with dividing it if you cook one at a time.
15. Heat the oil over medium high heat in a small skillet. Add half of the onions and cook for 3-5 minutes, stirring occasionally until they have browned. (If you're doing both servings at once, use all of the onions.)
16. While the onions are cooking, measure out the the chicken stock, soy sauce, rice vinegar, and sugar in a bowl. Mix to combine.
17. In the bowl with the 1/2 of an egg, crack another egg and scramble.
18. Once the onion has browned, pour in half of the sauce and bring to a light boil. (If you're doing both servings at once, pour in all of the sauce.)
19. Cut the pork into thin slices and place one cutlet into the pan over the sauce. Pour half of the eggs around the pork and cover with a lid. (If you're doing both servings at once, pour in all of the eggs and use both pork cutlets.)
20. Cook for 1-2 minutes or until the egg has set.
21. Pour the contents of the pan over the rice and top with green onions. (Divide the ingredients of the pan over both rice bowls if you make it all at once)
22. Recipe by: Josh Cortis (source: https://mealprepmanual.com/katsudon/)