How To Make Japanese Katsudon
When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!
Serves:
Ingredients
- 4 boneless pork chops
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1 onion, thinly sliced
- 1 cup dashi broth
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 4 cups cooked rice
- 4 green onions, thinly sliced, for garnish
- Pickled ginger, for serving
Instructions
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Pound the pork chops to even thickness. Season with salt and pepper.
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Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
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Dredge each pork chop in flour, dip in beaten eggs, then coat with panko breadcrumbs.
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Heat vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and cooked through. Drain on paper towels.
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In the same skillet, sauté the sliced onion until translucent.
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In a separate saucepan, combine dashi broth, soy sauce, mirin, and sugar. Bring to a simmer.
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Add the sautéed onions to the simmering broth.
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Slice the fried pork chops into strips and add them to the broth. Simmer for a few minutes until heated through.
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To serve, place a scoop of rice in each bowl. Top with the pork cutlet strips and spoon the broth over. Garnish with sliced green onions and serve with pickled ginger.
Nutrition
- Calories : 596kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 201mg
- Sodium : 880mg
- Total Carbohydrates : 73g
- Dietary Fiber : 2g
- Sugar : 9g
- Protein : 31g
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