Pork Katsudon

Ingredients:

4 Thin Porkchops*

4 Eggs - Beaten/Divided in Half

2 C. Chicken Broth

1/2 C. Soy Sauce

1/2 C. White Wine

1/4 C. White Sugar

1 Large Onion - Sliced Thinly

Panko Breadcrumbs

Flour

Vegetable Oil

* Cut some thick ones into halves if needed. Also feel free to substitute with chicken/any other protein of your choice. I only guarantee that it works for chicken and pork specifically.

Seasonings (to taste/preference):

Garlic Powder, Onion Powder, Ginger Powder, Cayenne, Salt, Pepper

Equipment Needed (or not, you can improvise):

Large Skillet, Knife, Cutting Board (x2), Tongs, 3 Shallow Dishes, Measuring Cups/Spoons

Directions:

  1. Start cooking your rice.

  2. Pat pork dry and remove any excess fat/gristle, then season on both sides with salt and pepper.

  3. In your three shallow dishes prepare* flour, (half of your) egg, and panko dredges.**

  4. Dredge each piece of pork in flour, then egg, then panko making sure to press each piece in to ensure total coverage.

    5a. Let dredged pork sit on a cutting board for a few minutes to really allow coating to adhere.

  5. Add oil to pan up to ~1/4 in. and heat on medium high until shimmering.

  6. Shallow fry pork cutlets (flipping about 4-5 minutes in) until golden brown on both sides then remove.

  7. Clean out oil and blackened bits of breading and return pan to stove.

  8. Add broth, wine, and soy sauce to pan then add sugar, mix until dissolved.

  9. Add onions to pan and cook until soft and soup-y.

  10. Add remaining egg and allow to cook about 3 minutes, covered.

  11. Serve with rice.

* Sorry I’m not going to step-by-step explain dredging, if you haven’t done it before you can look it up, I’ve no doubt there are already many brilliant guides out there explaining how.

** Add your spices at this time as well. At minimum you need salt and pepper in the flour and panko but get creative! I typically use garlic, onion, cayenne, and ginger powders. Some soy sauce or hot sauce in the egg does wonders.

Flynn McLaughlin