Katsudon Japanese Pork Cutlet and Egg Rice Bowl

So I think that I liked this better than D did.  He thought the egg came out weird. I thought everything tasted really good.  I would have again.  It was originally for 2 portions, but again, when your chops come in a package of 3, make 3 and have lunch the next day.

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

Photo by ALB

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!

Adapted from Author: Sarah
Recipe type: Pork
Cuisine: Japanese
Serves: 3 servings

Ingredients
3 center-cut, boneless pork chops, pounded down to a centimeter thick (1 lb total)
salt and pepper
1/4 C flour, for dusting
1 egg
1 cup panko
oil, for frying (used Pam)
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
3 servings steamed white rice (1 1/2 C)
1 scallion, chopped

Instructions
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.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat (used Pam). 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.

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.

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 (can use the same pan) over medium heat (again with the Pam), and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

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.

9 Smart Points (my additions/subtractions at 3 servings)