Pork Katsu-don revisited

Recycling an old recipe today…I’ve been making a lot of the sub 20 minute meals lately and Pork Katsu-don is a classic. The cutlets, sauce, and rice can all be prepared beforehand, making this dish pretty simple to assemble (just need to chop an onion and scallion and you’re good to go). I also have a bag of Japanese pickles that I’ve been meaning to use, which helped in the decision making too =p

Not much to mention today though, been super busy (I know I know, tons of other bloggers are incredibly busy but manage to maintain, upgrade, AND post a lot. I, on the other hand, am a slacker).

Probably will start posting about some local restaurants again sometime. I just went through a year’s worth of pictures and there’s a lot to write about!

Pork Katsu-don

Ingredients
4 Pork cutlets (boneless pork chops – about 3/4 a pound)
2 medium onions, sliced
8 eggs, lightly beaten (can use more if you like)

Sauce
3 tbsp sake
3 tbsp sugar
5 tbsp mirin
4 tbsp soy sauce
3/4 cup water
1/3 tsp Dashi flakes

For Dredging
Flour
Panko Breadcrumbs
More eggs, beaten

Method
1. Use a meat tenderizer to flatten out the cutlets.
2. Dredge the cutlets first in the flour, egg, then breadcrumbs.
3. Pan fry until almost cooked through, set aside.
4. In a small saucepan, bring the water to a boil and then add the sake, sugar, mirin, and soy sauce. Return to a boil, add the dashi and simmer.
5. Pour 1/4 of the sauce into a small frying pan and bring the sauce to a simmer under medium heat. Add 1/4 of the onion.
6. Slice a cutlet along the width (try to maintain the shape of the cutlet) and place in the pan on top of the onions. Then pour 1/4 of the eggs on either sie of the cutlet. Cover and simmer for about a minute or so.
7. Remove cover and serve over rice.
8. Repeat 4-7 for the rest of the cutlets.
9. Top with some chopped scallions

NOTE: If you really like sauce, you can add 50% more to the recipe or even double it.