Tonkatsu - Pork Cutlet Rice Bowl

Tonkatsudon is another delicious style of Japanese donburi, or rice bowl meal. Very simply, it's a crispy pork cutlet which is then simmered in a broth of soy, dashi and mirin til it becomes slightly sweet and savory. Add thinly sliced onions and a beaten egg and you have a meal in a bowl that you can make anytime you're feeling the craving for something Japanese. Have fun in the kitchen!

Ingredients

Pork chops 2 Medium
Salt To Taste (to season the pork chops)
Pepper To Taste (to season the pork chops)
All purpose flour 1/2 Cup (8 tbs)
Eggs 1 Medium , beaten
Panko bread crumbs/Rice crispies 1 Cup (16 tbs)
Canola oil 3 Cup (48 tbs) (For deep frying)
Onion 1 Medium , thinly sliced
Ginger 1/2 Teaspoon , juiced
For the sauce base
Dashi 50 Milliliter
Soy sauce 1 Tablespoon
Mirin 1 Tablespoon
Sugar 1 Teaspoon
For the garnish
Furikake 2 Teaspoon
Green onions 2 Tablespoon , chopped

Directions

GETTING READY

1. Take a roller pin and pound two pork chops flat in between two pieces of kitchen wrap. When the pork chops are nice and flat, season them on both sides with salt and pepper.

MAKING

2. Dredge the pork chops by coating it with flour first, followed by the egg and then the panko breadcrumbs or rice crispies. Set the dredged pork chops aside.

3. Meanwhile prepare the sauce base by taking a bowl of dashi and into that mix a tablespoon each of soy sauce and mirin. Also add a teaspoon of sugar and adjust the taste the way you want it to be.

4. Take a pot heated up with about 2 or 3 inches of canola oil and put the katsu in carefully and let it cook until golden brown on both sides. When it's done, take it out, drain on a rack and set aside.

5. In a non-stick skillet that is heated, add the thinly sliced onions and pour in the dashi mixture enough to fill the bottom. Squeeze in the juice from 1/2 a teaspoon of ginger. Continue to cook until the onions are translucent and soft.

6. Cut the katsu into bite size strips and add them into the simmering sauce mixture. Over that pour half a beaten egg. Cover and let it cook for about a minute or two.

7. After a couple of minutes, when it's done, uncover and it is ready to serve.

SERVING

8. Serve the warm tonkatsu over a bowl of steamed rice garnished with a sprinkle of furikake and chopped green onions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 905Calories from Fat 443

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 2184 mg91%

Total Carbohydrates 73 g24.3%

Dietary Fiber 4 g16%

Sugars 11 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet