Tenderize the pork with a mallet. Lightly season with salt and pepper. In a mixing bowl, beat two large eggs. Add 1 1/2 Tbl flour and mix well with beaten egg. Lightly coat both sides of the meat with flour. Dip each flour coated meat into the egg mixture. Shake off excess egg. Now coat each side of meat with panko bread crumbs. Deep fry in hot oil for 2 mins or until golden brown. Cut each cutlet into 1 inch strips.
Slice onion. Lightly beat 4 eggs. Put water, dashi, mirin, soy sauce, sugar, and sliced onion in a frying pan and let it simmer on high heat. Stir lightly.
When it comes to a boil, add breaded pork (tonkatsu) and pour the lightly beaten egg over and around the tonkatsu. Cover and reduce to medium heat. Let the egg cook through about 90 percent for about 30 seconds.
Serve over hot rice (the rest of the egg will cook through).
Originally Submitted
2/27/2011
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