Pork Katsudon

[Kenz]

Want Something Great For The Weekend?



Ingredients:

• 4 boneless pork chops, pounded to 1/2-inch thickness
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1 onion, thinly sliced
• 2 cups dashi stock (or substitute with chicken or vegetable broth)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 4 cups cooked Japanese rice
• 4 eggs, lightly beaten
• Thinly sliced green onions for garnish

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes.
6. In a small bowl, mix together dashi stock, soy sauce, mirin, and sugar. Pour the mixture over the onions in the skillet.
7. Bring the mixture to a simmer, then reduce the heat to low. Place the fried pork chops on top of the onion mixture in the skillet.
8. Pour the lightly beaten eggs evenly over the pork chops. Cover and cook for 2-3 minutes, or until the eggs are set.
9. To serve, place a portion of cooked rice in each serving bowl. Top with a pork chop and some of the onion mixture. Garnish with thinly sliced green onions.
10. Serve hot and enjoy your delicious Pork Katsudon!

Feel free to adjust the seasonings and toppings according to your preference.

 

[Prutsald]

Want Something Great For The Weekend?


View attachment 1838
Ingredients:

• 4 boneless pork chops, pounded to 1/2-inch thickness
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1 onion, thinly sliced
• 2 cups dashi stock (or substitute with chicken or vegetable broth)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 4 cups cooked Japanese rice
• 4 eggs, lightly beaten
• Thinly sliced green onions for garnish

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes.
6. In a small bowl, mix together dashi stock, soy sauce, mirin, and sugar. Pour the mixture over the onions in the skillet.
7. Bring the mixture to a simmer, then reduce the heat to low. Place the fried pork chops on top of the onion mixture in the skillet.
8. Pour the lightly beaten eggs evenly over the pork chops. Cover and cook for 2-3 minutes, or until the eggs are set.
9. To serve, place a portion of cooked rice in each serving bowl. Top with a pork chop and some of the onion mixture. Garnish with thinly sliced green onions.
10. Serve hot and enjoy your delicious Pork Katsudon!

Feel free to adjust the seasonings and toppings according to your preference.

Tried this Pork Katsudon recipe last weekend... Pork chops came out golden brown and juicy, eggs set just right... Perfect combo with the rice and onions... Highly recommend!

 

[corbin]

Want Something Great For The Weekend?


View attachment 1838
Ingredients:

• 4 boneless pork chops, pounded to 1/2-inch thickness
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1 onion, thinly sliced
• 2 cups dashi stock (or substitute with chicken or vegetable broth)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 4 cups cooked Japanese rice
• 4 eggs, lightly beaten
• Thinly sliced green onions for garnish

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes.
6. In a small bowl, mix together dashi stock, soy sauce, mirin, and sugar. Pour the mixture over the onions in the skillet.
7. Bring the mixture to a simmer, then reduce the heat to low. Place the fried pork chops on top of the onion mixture in the skillet.
8. Pour the lightly beaten eggs evenly over the pork chops. Cover and cook for 2-3 minutes, or until the eggs are set.
9. To serve, place a portion of cooked rice in each serving bowl. Top with a pork chop and some of the onion mixture. Garnish with thinly sliced green onions.
10. Serve hot and enjoy your delicious Pork Katsudon!

Feel free to adjust the seasonings and toppings according to your preference.

Thanks for sharing the Pork Katsudon recipe! It sounds like a delicious and comforting Japanese dish, perfect for enjoying crispy pork cutlets simmered in a savory sauce with onions and eggs. Can't wait to cook up this flavorful and satisfying meal for a delightful dinner.