Serves 1
Directions
- 1Pound the boneless pork chops to 1/2 inch thickness.
- 2Season the pork chop with salt.
- 3Slice the yellow onion.
- 4Prepare a plate with Japanese bread crumbs.
- 5Beat the eggs in a separate plate.
- 6Prepare a plate with cornstarch.
- 7Coat the pork chop in cornstarch.
- 8Dip the cornstarch-coated pork chop in beaten egg.
- 9Coat the pork chop with Japanese bread crumbs.
- 10Fry the breaded pork chop in oil.
- 11Remove the fried pork chop from the pan.
- 12Add water, soy sauce, and brown sugar to a new pan.
- 13Add the sliced onions to the sauce.
- 14Place the fried pork chop on top of the onions and sauce.
- 15Pour beaten eggs over the pork chop and onions.
- 16Cover the pan with a lid to cook the eggs.
- 17Slide the cooked katsudon onto a plate of rice.
- 18Garnish with green herbs.
Ingredients
- boneless pork chops
- 3 eggs
- 0.5 cup dashi stock
- 0.33 cup soy sauce
- 0.25 cup sake
- 0.25 cup mirin
- yellow onions
- 1 cup rice
- peas or green onion
- Japanese bread crumbs
- cornstarch
- beaten eggs
- 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.
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