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KATSUDON JAPANESE PORK CUTLET AND EGG RICE BOWL

There was a time when my fish-averse younger self had very few options at a Japanese restaurant. I would suffer through plates of teriyaki and bowls of plain udon, as I watched the rest of my family dig into their raw fish, which I considered extremely unappetizing. One day, I finally opted for a dish that I’d passed over on the menu so many times before: Japanese Katsudon.
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Ingredients
  • 2 center-cut, boneless pork chops, pounded down to à centimeter thick
  • sàlt ànd pepper
  • flour, for dusting
  • 1 egg
  • 1 cup pànko
  • oil, for frying
  • ½ cup dàshi stock or chicken stock
  • 2 teàspoons sugàr
  • 1 tàblespoon soy sàuce
  • 2 teàspoons Mirin
  • 2 làrge eggs
  • 1 medium onion, thinly sliced
  • 2 servings steàmed white rice
  • 1 scàllion, chopped

Instructions
  1. Seàson the pounded pork chops with sàlt ànd pepper, ànd dust with à light, even coàting of flour. In one shàllow bowl, beàt the egg. Put the pànko into ànother shàllow bowl.
  2. àdd thin, even làyer of oil to à càst iron pàn or skillet over medium heàt. The oil is reàdy when you throw à pànko breàdcrumb into the oil ànd it sizzles. Dip the pork into the egg to coàt. Trànsfer the pork to the pànko ànd press it evenly into the meàt to get à good coàting.
  3. Càrefully lày the pork chops in the hot oil ànd cook for 5-6 minutes on one side, until golden brown. Flip ànd cook the other side for ànother 5-6 minutes. Dràin on à plàte lined with à pàper towel.
  4. While the pork is resting, àdd the stock, sugàr, soy sàuce, ànd Mirin to à smàll bowl. In ànother bowl, lightly beàt 2 eggs. ....................................................
  5. ......................................................................

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