Katsudon
Breaded pork filet simmered with dashi and served over rice.
- Pork chop
- Salt and pepper
- 1 egg
- 1/2 cup panko or bread crumbs
- Vegetable oil
- 1/2 cup dashi stock
- 2 tspn sugar
- 1 tbspn soy sauce
- 2 tspn mirin
- 2 eggs
- 1 onion, sliced
- Serving of white rice.
Beat egg in a shallow bowl. Spread panko in a second bowl. Season pork chop with salt and pepper. Dredge chop through egg, then panko. Set aside for five minutes. Bring oil up to heat in a cast iron skillet. Cook pork chop, two minutes to a side. Set aside. Fry onions in skillet. Beat two eggs in a bowl. Add dashi, sugar, soy sauce, mirin to the skillet. Place sliced pork chop on onions. Drizzle with egg. Cover and steam until egg has set. Serve over rice.