Thanks to Shizuoka Gourmet for providing me with the basics of how to make this dish, but i've changed things around to suit my tastes an an ultimate 'comfort' food. The biggest change is replacing the dashi broth with a chicken and soy broth.
Ingredients (serves 3)
Tonkatsu (crumbed pork cutlet)
- 3 pork loin cutlets, about 150gm each
- 1 cup panko breadcrumbs
- 2 eggs lightly beaten
- 2 tbsp plain flour
- Vegetable oil for deep frying
- 3 tonkatsu as above
- 5 eggs, lightly beaten
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 large carrot
- 1 medium onion
- 1.5 cups Japanese rice, steamed
TonkatsuPlace the pork fillets between 2 sheets of cling film and whack with a mallet (or saucepan like me!) to flatten out to about 1cm thick)
Coat each fillet lightly with flour.
Add the first pork fillet carefully and fry until golden, approximately 4-6 minutes.
Remove and place on paper towel.
Repeat for remaining pork fillets.
KatsudonThinly slice the onion and carrots, and slice the tonkatsu into 2cm thick slices; but keep the form of the fillet
Add the onions and carrot and simmer for 3 minutes.
Bring the soup to a boil.
Pour the eggs over the fillets and place a lid onto the saucepan.
Serve the steamed rice amongst the serving bowls.
Using a spatula, remove the tonkatsu one at a time and carefully lay onto the rice, taking the carrot and onions along with it.
Pour the remaining soup/onions/carrots into the bowls (down the side, not over the tonkatsu)