Katsudon

It’s funny how you can whip up this yummy recipe from “scrap” ingredients at home. We had leftover leeks and a couple of pork chops left on the fridge and almost a dozen eggs.



We followed an easy recipe from this YouTube channel:



From this, you will learn how to make Tonkatsu and Katsudon. It’s pretty easy to do.

As mirin replacement, you can use rice wine with sugar. I used soju with sugar since we are also running low on rice wine. I also replaced celery with leeks.

Tonkatsu 

  • 2 pork chops - pounded 
  • salt, pepper
  • five spice (optional) 
  • 1 egg - beaten 
  • bread crumbs 
  1. Pound the pork chops so it will be easier to cook. 
  2. Season with salt, pepper and five spice. 
  3. Dip into the beaten egg and then cover with bread crumbs. 
  4. Fry until golden brown. 

Katsudon 

  • 1/2 cup of water 
  • 1/2 teaspoon Dashi powder (you can use any seasoning, I used a Knorr powdered seasoning or just a pinch of umami (vetsin)) 
  • 2-3 teaspoons of soy sauce 
  • 2-3 teaspoons (mirin) ricewine/sake/soju 
  • 2-3 teaspoons of sugar (optional if using mirin) 
  • 1 large onion
  • leeks 
  1. Place water, dashi, mirin or substitute, sugar and soy sauce in a sauce pan. Low heat. 
  2. Put in onion and leeks. 
  3. Bring to a slight boil or until onion and leeks are tender. 
  4. Beat the egg and place it on top of the sauce pan. Stir a little (do not over stir). 
  5. Soak the tonkatsu by placing it on top of the mixture and wait 20-30 seconds. 
  6. Arrange and serve on top of steaming white rice. 
  7. Eat!
Thanks a lot and happy cooking!


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