{"id":3102,"date":"2013-10-24T11:39:49","date_gmt":"2013-10-24T02:39:49","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=3102"},"modified":"2013-10-24T11:39:49","modified_gmt":"2013-10-24T02:39:49","slug":"kicchiri-kitchen-katsudon-%e3%82%ab%e3%83%84%e4%b8%bc","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2013\/10\/kicchiri-kitchen-katsudon-%e3%82%ab%e3%83%84%e4%b8%bc\/","title":{"rendered":"<b>Kicchiri Kitchen:<\/b> Katsudon (\u00e3\u201a\u00ab\u00e3\u0192\u201e\u00e4\u00b8\u00bc)"},"content":{"rendered":"<p>In my opinion this is the best Japanese comfort food, and likely to be found in your school\u00e2\u20ac\u2122s cafeteria as a favourite amongst the students too.<\/p>\n<p><i>Katsu<\/i> is breaded pork and <i>don<\/i> means atop rice (if you remember from last month\u00e2\u20ac\u2122s kaisen<i>don<\/i>); the clincher is the steamed egg and sweet sauce topping combination &#8211; winning.<\/p>\n<p>Prep time: 20 minutes<\/p>\n<p>Cooking time: 15minutes<\/p>\n<p>Serves 2<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 cup of rice<a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0622.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-3103\" alt=\"IMG_0622\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0622-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0622-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0622-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/li>\n<li>2 pork chops (fat trimmed)<\/li>\n<li>100g breadcrumbs (\u00e3\u0192\u2018\u00e3\u0192\u00b3\u00e7\u00b2\u2030)<\/li>\n<li>\u00c2\u00bd onion (thinly sliced)<\/li>\n<li>handful of spring onions (thinly sliced)<\/li>\n<li>2 eggs (lightly beaten)<\/li>\n<li>flour for dusting<\/li>\n<li>salt and pepper<\/li>\n<li>vegetable oil (enough to cover one surface of pork)<\/li>\n<\/ul>\n<p>Sauce:<\/p>\n<ul>\n<li>\u00c2\u00bd cup of dashi (fish stock) or hot water<\/li>\n<li>3 tbsp soy sauce<\/li>\n<li>2 tsp sugar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n<li><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0623.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-3104\" alt=\"IMG_0623\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0623-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0623-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0623-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>While the rice is cooking, tenderize the pork and then season with salt, pepper and dust with flour on both sides.<\/li>\n<li>Dip the pork chops in egg then coat in breadcrumbs.<\/li>\n<li>Heat vegetable oil and fry pork for approx. 4 minutes on each side, until golden.<\/li>\n<li>Remove form heat, once cooled, cut into 1 inch pieces. (Katsu done!)<\/li>\n<li>Mix all the sauce ingredients together.<\/li>\n<li>In a nabe pot (or any pot with a lid), fry the onions until translucent.<\/li>\n<li>Add the katsu pieces into the pot and pour the sauce over.<\/li>\n<li>Pour the eggs over everything and sprinkle in the spring onions.<\/li>\n<li>Put the lid on and cook for 2 minutes, or until the egg is cooked.<\/li>\n<li>Dish up over rice.<\/li>\n<\/ol>\n<p>Now sink under the kotatsu and enjoy in comfort.<\/p>\n<p>Cherie Pham<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In my opinion this is the best Japanese comfort food, and likely to be found in your school\u00e2\u20ac\u2122s cafeteria as a favourite amongst the students too. Katsu is breaded pork and don means atop rice (if you remember from last month\u00e2\u20ac\u2122s kaisendon); the clincher is the steamed egg and sweet sauce topping combination &#8211; winning&#8230;.<\/p>\n","protected":false},"author":79,"featured_media":3105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[103,377],"tags":[],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/10\/IMG_0624.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3102"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=3102"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/3105"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=3102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=3102"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=3102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}