Wendell’s Katsu Donburi
A slightly different version of a very popular Japanese dish. My brother in law’s version is prepared with the donburi ingredients served under the tender slices of tonkatsu, keeping the crispy texture. It will surely become your favorite way to prepare this favorite Katsu Donburidish.
2 ¼ lb. pork shoulder, ½-inch slices
salt and white pepper, as needed
1/2 c. flour
2 large eggs
2 c. panko (Japanese bread crumbs)
vegetable oil, as needed for frying
1 large onion, thinly sliced
4 large eggs, beaten
2 c. favorite dashi stock
1/2 c Aloha shoyu
1/4 c mirin (sweet cooking sake)
1/4c+6 tbsp sugar
2 c. Hot cooked rice
Lightly season pork slices with salt and pepper. In 3 separate shallow dishes, place flour, beaten eggs and panko. Dredge pork slices in flour, dip them in eggs and coat them with bread crumbs. Transfer onto rack until ready for frying. In a large skillet or wok over medium heat; warm oil. Deep fry pork slices about 4-5 minutes, until it is golden brown and cooked through. Drain on paper towels. Slice fried pork into thin pieces. Set aside; keep warm. In a saucepan over medium heat; combine dashi, sugar, soy sauce and mirin .Add onion and cook 2 minutes until slight limp. Pour beaten egg into mixture. Cover and simmer 2 minutes until eggs are cooked through.
For service; spoon hot rice into serving bowls, divide egg mixture onto eggs and top with sliced pork. Serves 4.