Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients
Tonkatsu
4 filets (½-inch thick) pork shoulder or pork loin, boneless
Salt and pepper, to taste
2 eggs, beaten
1 cup (240ml) flour
1 cup of Panko breadcrumbs
Frying oil
Katsu-Don
¼ cup (60ml) scallions, chopped
1/3 cup (80ml) dashi
1/3 cup (80ml) sake
1/3 cup (80ml) mirin
1/3 cup (80ml) soy sauce
¼ cup (60ml) sugar
4 eggs
4 filets cooked Tonkatsu pork (see above)
4 cups (1L) cooked Japanese white rice
Method
Tonkatsu
Lay the pork on a cutting board between 2 sheets of plastic wrap. Pound the meat with a meat tenderizer until it quite thin.
Remove the plastic wrap and set the meat aside.
Once meat is pounded, score the fat with a sharp to knife to prevent from curling during cooking.
Season filets with salt and pepper. Set aside.
Prepare breading station by placing flour in a dish, eggs in another and Panko in a third one.
Bread each piece of pork by dipping them in the flour, then the egg, then the Panko to finish. Ensure that the entire piece is breaded, but shake away excess.
Heat frying oil in a large pot to 350oF (180oC).
Place breaded pork in hot oil, and cook for 4-5 minutes, or until crispy and golden brown.
Remove from oil and place on a paper towel to remove excess liquid.
Reserve for plating.
Katsu-Don
In a medium sauce pan, heat sugar, dashi, sake, mirin, and soy sauce over medium-high heat.
Bring to a boil and cook for 4-5 minutes.
Gently beat the eggs, no more than 12 times in order for the whites and yolks to only be lightly mixed.
In a small skillet, pour approximately a quarter of the sauce and scallions.
Place a portion of the Tonkatsu pork in the pan and heat over high heat.
Once the liquid is hot, pour the equivalent of 1 egg over the Tonkatsu and cook for 1 minute without mixing.
Once the egg is almost fully cooked but still a little runny, remove the pork, egg, scallions and sauce from heat.
Serve hot over a portion of the cooked rice.
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