I am yet to meet a person who doesn’t like breaded pork. Oh yeah, vegetarians! Well all the people I know including myself of course are all carnivores so…
I guess Tonkatsu or breaded pork fillet is popular among Japanese joints. But it wasn’t just the Japanese who prepare it like this, here in Europe this is equivalent to schnitzels or deep fried breaded meat, sometimes with fillings like cheese or peanut sauce.
I figured, why go to a Jap restaurant to satisfy my craving for Katsudon while all ingredients are within my reach? I rather spend money on a bag *tee hee* than pay for this bowl prepared commercially (kuripot!) At home at the moment, I prepare only lean pork and serve it every 2 weeks, yes less pork in this household because the people living in it are not becoming any younger you know. Gotta watch out what they eat
the ingredients I found here while the preparation I followed my own judgement.
* 3 1/2 cup steamed Japanese rice
* 4 pieces tonkatsu (breading and pork fillet, sliced thinly)
* 1 onion (omitted)
* 1 1/4cup dashi soup stock
* 5 tbsp soy sauce
* 2 tbsp mirin
* 1 tbsp sugar
* 2 eggs (less 2 than the original count)
For the tonkatsu, deep fried in oil until turned golden brown, set aside.
Slice tonkatsu slantly. I simply heat the liquid ingredients over low fire and when almost done I poured the beaten eggs in it, stirring a bit. I wanted my tonkatsu still crunchy so in a bowl I placed Japanese rice, slices of tonkatsu and then poured in the sauce. Voila! Tummy was happy!