Anyone that know's me surely know's that I cannot cook. So I am sure that you are wondering why I am bringing you a blog about recipe's. After all, how can someone that claims to be unable to cook have recipes? Allow me to explain, whilst I am no cullinary wizard, I do love food. And I love to share food and the wonderful creations that my servants come up with. (Luxury of being a noble). And so I had to share some of these delicious recipes with you all, perhaps you can try and make some of them yourself!
The first recipe I would like to share with you is certainly a comforting meal and quite easy to make. Katsudon!

Ingredients

3 cups of cooked rice
2 boneless pork chops (This can be replaced by a meat free alternative if you prefer)
3 eggs, beaten
Salt & pepper
Flour for dusting
3 egg
1 cup of Panko breadcrumbs
1/2 cup of dashi stock
1tbsp of soy sauce
2tsbp of mirin
2tsp of sugar
1 small onion
¼ cup peas (alternatively, you can top it with scallions/green onions, thinly sliced nori, sesame seeds, whole snowpeas, and any combination of any of these)


 

Method

Begin heating up some oil in a deep pan on the stove. About ½” of oil should do. Alternatively, if you have a deep fryer and feel comfortable using it, go ahead a use that for the pork katsu.
Use a meat mallet to pound the pork to about ¼” thick. Season the pork chops with salt and pepper, and dust them with the flour. Dip the pork into the first beaten egg, then coat them with panko crumbs.
Once the oil is hot (get some water on your hand and flick it into the oil from a safe distance above, if it sizzles and pops, the oil is ready), place the breaded pork into the oil. Fry them until golden brown on each side. Once they’re cooked, remove them from the oil, and set them aside on a plate with some paper towels to absorb the excess oil.
If you haven’t already made your rice, start cooking it now
Add the stock, soy sauce, mirin and sugar to a pan (one big enough to hold both pork chops) and bring it to a simmer. Add in the onions and cover the pan with a lid.
Once the onions are translucent, slice the pork katsu, and carefully (as to keep the slices together, treating them as if it were still a whole cutlet) add it on top of the onions.
Beat the remaining two eggs and pour them on top of the pork katsu. Cover the pan with the lid.
Once the eggs are done (still kind of jiggly and slimy looking, but definitely not liquid anymore. If you’re squeamish about eggs, feel free to cook it a bit longer, but be careful not to allow the egg to become dry and fluffy), pick up the pan and slide/pour the sauce, onions, katsu, and egg onto the rice in the bowl.
Top with peas or your choice of garnish
 

I hope you enjoyed reading this blog!

 

Hayami Nitta