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katsudon (tonkatsu rice bowl)
Ingredients
- kikkoman
- mirin
- brown sugar
- h20
- chicken stock/dashi
- green onions
- white onions
- pork cutlets
- flour
- eggs
- panko (japanese bread crumbs)
Instructions
To make my Donburi Sauce:I bring a mixture of:
kikkoman
mirin
brown sugar
and H20 or chicken stock (in lieu of Dashi or japanese soup stock)
to a simmer.
***Adjust saltiness/sweetness by adding a few more soy sauce/sugar/stock***
Then, I add sliced white onions and green onions and let it simmer for a few minutes.
In the last few minutes, I add sliced green onions to the simmering sauce and let it simmer a wee bit further. Super easy, i swear.
To prepare the Katsudon:
I first dredge my pork cutlets/chops in flour,
dip in beaten eggs
and finally dredge in panko/japanese bread crumbs.
Then I deep-fry until golden.
Once cooked, I place the tonkatsu in the simmering savory sweet sauce and pour some beaten eggs on top and let simmer for a few mins until the egg is just set.
Sprinkle a few more scallions or green onions on top and serve with steamed rice.
(Optional: Serve with raw egg)
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