Japanese Katsudon Recipes

Steps:

• Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
• Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

Steps:

• Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes --.
• Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
• Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
• Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
• For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
• After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
• Garnish with chopped green onions.
• Dish is served. Enjoy!

Steps:

• Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
• Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
• Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
• Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.

Steps:

• Prepare rice, set aside to keep warm.
• Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• Meanwhile beat the eggs in a large bowl.
• Mix flour, salt and pepper in a plate and pour panko in another plate.
• Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
• Cook in oil until browned on both sides, drain on paper towels.
• Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.