Pork Katsudon

Mmm.

I tried Japanese food for the first time (that I was aware of, my mom could have snuck it in without me knowing) about a year or two ago. It was at Kiki’s Japanese Casual Dining in Denver, Colorado. I was too afraid to try anything new so I got something lame like teriyaki chicken. But luckily Evan got the Godzilla Bowl. It’s just a name for a super-sized beef & tofu katsudon. It was unbelievably good! I don’t think I’d tasted anything like it in Asian food. It’s rice, meat, with a lightly-sweet broth poured over it. Savory and filling. I day-dreamed about the next time we would be in Denver to order it for myself….

Anyway, eventually I looked up a recipe so I could have it on call. So here it is. I can never seem to make it quite as well as Kiki’s, but it’s still delicious.

Pork Katsudon Recipe — served with rice
{Adapted from Visual Recipes}
*they have great pictures of the steps

ingredients for pork:

  • 3 pork chops (I used pork steak because I had it on hand)
  • 1/2 C flour
  • 1-2 eggs
  • salt/pepper
  • 3/4 C panko crumbs
  • oil for frying

ingredients for sauce:

  • 1/4 medium white onion
  • 1/2 onion leek, sliced thinly
  • 1 tsp brown sugar
  • 1/4 c mirin
  • left over eggs

01| Season meat on both sides with salt & pepper and dredge in flour. Dip into egg then dredge into Panko crumbs.

02|Pan fry until golden brown.

03| Sauce: Simmer on low heat mirin, soy sauce, onion, leek, and brown sugar. Depending on how you like your broth-vegetable ratio, you may want to add more mirin & soy sauce, I usually do.

04| When it starts to boil, add remaining egg. (I  add a second egg because I like eggs) Swirling gently without breaking it. Tips: Don’t let it get too hot to much because it gets foamy. And let the egg cook a little before swirling it.

Serve: Serve in a bowl of rice with pork on top and source poured over all of it. Serves 3-4.

I use about 3 cups (dry) jasmine rice.

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