Traditional Katsudon
If you’ve never had katsudon, then you’re completely missing out on life, I’m serious. Katsudon is one of those dishes that makes you question how on earth did you survive so long without eating it. Just think about it, panko breaded pork chops simmering in a bed of spinach, eggs, in a sweet soy sauce dashi, poured over a hot steamy bowl of rice. Supposedly, this dish is made all over Japan and is considered good luck to have it before an exam. Honestly, screw exams, I can eat this everyday.
This recipe uses dashi, which is a traditional japanese broth base made from seaweed and bonito flakes. Many stores carry an instant powder form, but most if not all of them contain MSG. So, I opted to make my own dashi with what the traditional dashi called for: seaweed and bonito flakes. You can use the powdered dashi as well, just make sure the amount used is equal to the amount of stock needed in this recipe.
Ingredients
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2 bone-in pork chops cut out and discard the bone2 tablespoons of canola oil1/4 of onion sliced in long pieces1/2 cup of Dashi (powder -or- 2 tbsp of bonito flakes and 1 dried seaweed in 1/2cup of boiling water)4 tablespoons of soy sauce4 tablespoons of mirin2.5 tablespoons of sugar1.5 cups of spinach loosely cut2 eggs beaten used at the end1 egg beaten for breadingpanko crumbssalt and pepper
Directions
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ProcedureBeat the de-boned pork chop to tenderize. Season with pepper and a bit of salt on each side. Coat it in flour fully, then place it on a bowl of beaten eggs, covering it completely on both sides. Transfer the pork chop onto a plate full of panko crumbs, cover completely on both sides. Repeat for second pork chop. 2. Heat up a skillet on high heat with canola oil. Place coated pork slowly into the skillet and fry for about 4 minutes. Remove and place on a cooling rack. Repeat for second chop. 3. In a pot, bring a little over 1/2 cup of water to boil, place bonito flakes and seaweed into the water and let it boil for 5mins until the flavors have been released. Or simply use the dashi powder with 1/2 cup of water, set aside. 4. In a small skillet, place soy sauce, mirin, dashi broth, and sugar. Put in the onions on medium heat, cover and let it simmer for 5mins or until the onions are tender. 5. Cut the pork chops into slender pieces and place them into the simmering sauce. 6. Put in the spinach and drizzle the remaining beaten eggs used for breading along with the 2 eggs beaten into the skillet. Cover it and turn up the heat to medium high. Cook for 5mins or until eggs are done cooking. 7. Uncover the skillet and pour it over a bowl of rice.