Deku's Katsudon

Serves 1
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Directions

  1. 1Pound the boneless pork chops to 1/2 inch thickness.
  2. 2Pound the boneless pork chops to 1/2 inch thickness.
  3. 3Pound the boneless pork chops to 1/2 inch thickness.
  4. 4Season the pork chop with salt.
  5. 5Season the pork chop with salt.
  6. 6Season the pork chop with salt.
  7. 7Slice the yellow onion.
  8. 8Slice the yellow onion.
  9. 9Slice the yellow onion.
  10. 10Prepare a plate with Japanese bread crumbs.
  11. 11Prepare a plate with Japanese bread crumbs.
  12. 12Prepare a plate with Japanese bread crumbs.
  13. 13Beat the eggs in a separate plate.
  14. 14Beat the eggs in a separate plate.
  15. 15Beat the eggs in a separate plate.
  16. 16Prepare a plate with cornstarch.
  17. 17Prepare a plate with cornstarch.
  18. 18Prepare a plate with cornstarch.
  19. 19Coat the pork chop in cornstarch.
  20. 20Coat the pork chop in cornstarch.
  21. 21Coat the pork chop in cornstarch.
  22. 22Dip the cornstarch-coated pork chop in beaten egg.
  23. 23Dip the cornstarch-coated pork chop in beaten egg.
  24. 24Dip the cornstarch-coated pork chop in beaten egg.
  25. 25Coat the pork chop with Japanese bread crumbs.
  26. 26Coat the pork chop with Japanese bread crumbs.
  27. 27Coat the pork chop with Japanese bread crumbs.
  28. 28Fry the breaded pork chop in oil.
  29. 29Fry the breaded pork chop in oil.
  30. 30Fry the breaded pork chop in oil.
  31. 31Remove the fried pork chop from the pan.
  32. 32Remove the fried pork chop from the pan.
  33. 33Remove the fried pork chop from the pan.
  34. 34Add water, soy sauce, and brown sugar to a new pan.
  35. 35Add water, soy sauce, and brown sugar to a new pan.
  36. 36Add water, soy sauce, and brown sugar to a new pan.
  37. 37Add the sliced onions to the sauce.
  38. 38Add the sliced onions to the sauce.
  39. 39Add the sliced onions to the sauce.
  40. 40Place the fried pork chop on top of the onions and sauce.
  41. 41Place the fried pork chop on top of the onions and sauce.
  42. 42Place the fried pork chop on top of the onions and sauce.
  43. 43Pour beaten eggs over the pork chop and onions.
  44. 44Pour beaten eggs over the pork chop and onions.
  45. 45Pour beaten eggs over the pork chop and onions.
  46. 46Cover the pan with a lid to cook the eggs.
  47. 47Cover the pan with a lid to cook the eggs.
  48. 48Cover the pan with a lid to cook the eggs.
  49. 49Slide the cooked katsudon onto a plate of rice.
  50. 50Slide the cooked katsudon onto a plate of rice.
  51. 51Slide the cooked katsudon onto a plate of rice.
  52. 52Garnish with green herbs.
  53. 53Garnish with green herbs.
  54. 54Garnish with green herbs.

Ingredients

  • boneless pork chops
  • boneless pork chops
  • boneless pork chops
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 cup dashi stock
  • 0.5 cup dashi stock
  • 0.5 cup dashi stock
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.25 cup mirin
  • 0.25 cup mirin
  • 0.25 cup mirin
  • yellow onions
  • yellow onions
  • yellow onions
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • peas or green onion
  • peas or green onion
  • peas or green onion
  • Japanese bread crumbs
  • Japanese bread crumbs
  • Japanese bread crumbs
  • cornstarch
  • cornstarch
  • cornstarch
  • beaten eggs
  • beaten eggs
  • beaten eggs
  • Salt
  • Salt
  • Salt

Equipment

Meat malletPlatesFrying panSpatulaLid

Tips

  • Salt the pork chops about an hour before cooking.
  • Dry the pork thoroughly before breading.
  • Let the breading set for 10-15 minutes before frying.
Deku's Katsudon | Clip Recipe