Katsudon Japanese Pork Chop On Rice |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Japanese food is very popular on the Westcoast. Many restaurants offer one bowl rice dishes that are delicious yet filling. Here's another 20 minute meal. Ingredients:
2 large centre cut pork chops |
1 egg, lightly beaten |
breadcrumbs or japanese panko |
1 tbsp oil |
1 cup dashi stock |
2 tbsp soy sauce |
1 tbsp mirin |
2 tsp sugar |
2 tbsp sake |
1 onion, thinly slice |
4 shitake mushrooms, sliced |
2 eggs, beaten |
2 cups of japanese short grain rice, cooked |
Directions:
1. Lightly pound pork chops to approx. 1/2 inch in thickness.
2. Dip in single beaten egg and then breadcrumbs.
3. Heat oil in pan, add breaded pork chops and fry approx. 3 minutes per side until golden brown. Turn once. When done, drain on paper towel.
4. Wipe away any extra oil in pan.
5. Bring stock, soy, mirin, sugar, sake to boil in a small saucepan, set aside.
6. In other pan, lay half of the onion slices, shitake and put a pork cutlet on top.
7. Pour in 1/2 the amount of broth from edge of pan.
8. Heat to a full boil, swirl in 1/2 the amount of beaten egg. Don't stir.
9. Cover and cook 30 seconds to 1 minute.
10. Place rice in a serving bowl, pour cutlet mixture over rice, including the cooking sauce.
11. Repeat with the other portion.
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