Tuesday, March 23, 2010


I love donburi bowls, I've had oyakodon (chicken and egg) and gyudon (beef) but I had never had the classic katsudon (fried pork cutlet) because my local donburi places surprisingly doesn't carry it. Other Japanese restaurants do have it, but when i'm there all I want is sushi.
So I had no choice but to make it myself!
I used the recipe from my favorite Youtube channel "Cooking with Dog". You can watch it here ---> http://www.youtube.com/watch?v=klFyrnrUSck

Here is the recipe:
- Tonkatsu -
120g 1cm thick Pork Loin (0.265 lb, 1/2 inch)
A Pinch of Salt
A Pinch of Pepper
1/4 Egg
A Pinch of Water
Nama-Panko - Fresh Bread Crumbs

Frying Oil

- Sauce -
50ml Water (0.211 u.s. cup)
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Hon-Mirin (Real Mirin)
1 tsp Sugar

70g Onion (2.47 oz)
1 Egg
Mitsuba - Japanese Wild Parsley

200g Fresh Steamed Rice (0.441 lb)

Instead of the parsley I opted to use green onions~

Here are all the ingredients all layed out on the counter. In the back is the rice steamer with rice in it, and the tub of flour. The two bottles on the left are soy sauce and mirin, respectively. The tiny bottle on the right is granulate dashi.

Cook the rice according to the instructions that came with your rice cooker. Mine called for one cup of rice and 1 1/4 cup water in the smaller white bowl, and 2 1/4 cup water in the large bowl. I press the blue tab and the rice cooker automatically stops when the rice is done, how convenient! Do this first so that your rice will cook while you are preparing the rest of the meal.

Now take your pork loin and cut slices into the white parts. I don't know why to do this but the video said so, ahaha. Then beat the meat in order to tenderize it.

Prepare your station for the breading process. On the left is flour, the center is egg, and on the right is the panko breadcrumbs. I didn't use exact amounts, I just eyed it a little bit.

Heat up the frying oil in the pot on the stove. I placed it on medium-high and let it warm up while I was breading the pork.

Now for the breading. Start by coating the pork in flour. I don't know why this step is in here either, but it sounded like a good idea. It ended up really delicious, so there must be a reason!

Next move the floured pork into the egg. This will help the panko crumbs stay on better.

Pun in the panko for the final step! You are now ready to fry!

Submerge the pork into the now-ready oil. Be careful not to get burnt!

Take out the pork when it is nice and golden brown. Wrap the tonkastu in paper towels to remove excess oil. Now cover your cutlet to keep it warm.

Now we are ready for the rest of the process. Suffer through cutting the onion into strips. Put aside for later.

Also dice up your green onion, put it aside.

Now, in a skillet pour in the water, granulated dashi, soy sauce, and mirin.

Add your onions in as well. Saute over medium heat until they are translucent.

Hopefully your tonkastu is still warm. Place it on top of your onions while the heat is still on.

Quickly pour your beaten eggs over your pork. Cover your pan with a lid in order to help the eggs cook quickly.

Hm, blurry picture! When the egg is cooked sprinkle your green onions on top. Remove from heat.

Now, find a bowl and scoop your white rice into it. I'm a silly thing and still have all my boxed packed up from moving, so I had to just use a mixing bowl. I think this week I'll have to go out and find them...

Finally, pour your pork and egg mixture over you rice! Sprinkle a dash of soy sauce on top also.
Sorry it's not the most beautiful picture, it'd be better I had a real bowl!.

That's it! You're done! Now eat it because it's freaking delicious~
Seriously, I almost died and went to heaven.

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