Katsudon

Ingredients

• Pork chops

  Fresh, loin (blade), bone-in, separable lean only, cooked, pan-fried

  4 chop, excluding refuse (yield from 1 raw or 252g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  Whole-grain

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Panko

  365 Everyday Value

  1 cup or 60g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Onions

  Raw

  1 medium or 110g

• White rice

  Long-grain, regular, raw, enriched

  200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sake, Mirin Sweetened

  Mirin Sweetened, Sushi Chef

  1 tbsp or 14g

Directions

1. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
2. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
3. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
4. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they're translucent and slightly caramelized.
5. Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.
6. Recipe by: Sarah (source: https://thewoksoflife.com/katsudon/)