Kicchiri Kitchen: Katsudon (ã‚«ãƒ„ä¸¼)
In my opinion this is the best Japanese comfort food, and likely to be found in your schoolâ€™s cafeteria as a favourite amongst the students too.
Katsu is breaded pork and don means atop rice (if you remember from last monthâ€™s kaisendon); the clincher is the steamed egg and sweet sauce topping combination – winning.
Prep time: 20 minutes
Cooking time: 15minutes
- 1 cup of rice
- 2 pork chops (fat trimmed)
- 100g breadcrumbs (ãƒ‘ãƒ³ç²‰)
- Â½ onion (thinly sliced)
- handful of spring onions (thinly sliced)
- 2 eggs (lightly beaten)
- flour for dusting
- salt and pepper
- vegetable oil (enough to cover one surface of pork)
- Â½ cup of dashi (fish stock) or hot water
- 3 tbsp soy sauce
- 2 tsp sugar
- While the rice is cooking, tenderize the pork and then season with salt, pepper and dust with flour on both sides.
- Dip the pork chops in egg then coat in breadcrumbs.
- Heat vegetable oil and fry pork for approx. 4 minutes on each side, until golden.
- Remove form heat, once cooled, cut into 1 inch pieces. (Katsu done!)
- Mix all the sauce ingredients together.
- In a nabe pot (or any pot with a lid), fry the onions until translucent.
- Add the katsu pieces into the pot and pour the sauce over.
- Pour the eggs over everything and sprinkle in the spring onions.
- Put the lid on and cook for 2 minutes, or until the egg is cooked.
- Dish up over rice.
Now sink under the kotatsu and enjoy in comfort.