Katsudon - A popular Japanese dish - a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. In this version, I baked the pork instead of frying it to reduce the amount of calories but retain the crispiness of the cutlet.
Ingredients
For the pork:
1 boneless pork chops
1/2 cup Panko (Japanese Breadcrumbs)
1/4 cup whole-wheat flour
1 egg, beaten
Non-stick cooking spray
Salt and Pepper
For the Katsudon:
1/4 cup water (50ml)
1/4 teaspoon granulated dashi (Japanese Soup Stock)
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1/2 a small onion
2 lightly beaten eggs
1 bowl of rice
Makes 1 Katsudon
1. Pound pork chop with meat tenderizer.
2. Preheat oven to 400’F.
3. Season pork chop with salt and pepper.
4. Arrange flour, the 1 beaten egg and panko in 3 separate dishes.
5. Coat pork chop in flour, shake to remove excess.
6. Place pork chop in the 1 beaten egg and coat.
7. Place pork chop in panko and coat thoroughly.
8. Spray pork chop with non-stick cooking spray.
9. Bake pork chop on a cooling rack placed on top of a cookie sheet for 25-35 minutes, until the pork chop looks crispy brown.
10. When pork is done, cut into 1 inch pieces, set aside.
11. Slice onion. Lightly beat the two eggs.
12. Put water, dashi, mirin, soy sauce, sugar, and sliced onion in a small pan and let it simmer on high heat. Stir lightly.
13. When it comes to a boil, add the pork cutlet and pour the lightly beaten eggs over and around the tonkatsu.
14. Cover and reduce to medium heat. Let the egg cook through about 90 percent for about 30 seconds.
15. Serve over hot rice (the rest of the egg will cook through).
Submitted by EnjoyingTheFinerThingsInLife
