PORK CUTLET "KATSUDON"

Pork Cutlet

Provided by Connie "Kiyu" Guerrero

Categories Pork

Time 1h5m

Number Of Ingredients 21

1 pkg pork chop (4 pcs. thin cut)
5 large eggs
1 c japanese parsley (for garnish)
1 c green onions (sliced 1/4
1 medium onions (sliced/divided)
1 clove garlic (chopped/divided)
1 1/2 c flour (for coating)
1 c water (divided)
1 pkg panko bread crumbs
3 c cooking oil (for frying)
1 pinch salt and pepper
PORK CHOP PREP
1/4 c soy sauce (light kikkoman)
1/8 c mirin
1 Tbsp dashi grated
1/4 tsp sugar
1/4 c water
1/4 c slice onions
1/4 c green onions
1/4 tsp garlic (chopped)
TENDON SAUCE

Steps:

1. Divide 1 egg in half. Add a fourth of the water and beat lightly. Sprinkle a pinch of salt and pepper on the chop and rub. Coat the chop with flour using the brush to evenly spread the coating.
2. Heat the oil to 360 degrees F. Put the coated chop in the egg wash on both sides. Then add panko crumbs on a separate platter. Generously coat the chop with panko. Drop into the hot oil to fry. Stirring around until golden brown, then turn to cook the other side.
3. Tendon sauce: (Use a medium frying pan) Add mirin, dashi grated, soy sauce, garlic, slice onions, sugar and water. Cover the pan and let it come to a boil on medium heat. Reduce the heat and let it boil about 3 more minutes. Place the pork cutlets in the sauce and cover the pan for another 20 seconds.
4. Crack 1 egg and lightly beat the yolk. Pour onto the pork chop and add the green onions on top of the cutlets. Cover the pan and cook on High heat for about 20-30 seconds more. Remove the pan from the heat. Set aside with lid on.
5. Scoop cooked hot white rice in a bowl. Scoop the cooked pork chop from the frying pan and place over the rice. Add parsley for garnish and cover the bowl with a plate and let it steam.
6. REPEAT THE ABOVE STEPS FOR THE REMAINING PORK CHOPS. (Use the divided ingredients for each pork chop)