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Sauce Katsudon Recipe - Japanese Cooking 101
Ingredients
- Cabbage2 cups
- Pork loin2
- Salt½ tsp
- Pepper0.13 tsp
- Flour¼ cups
- Egg1
- Breadcrumb⅔ cups
- Frying oil
- Rice2 cups
- Worcestershire sauce½ cups
- Ketchup2 tbsp
- Soy sauce1 tbsp
- Mirin1 tbsp
- Sugar2 tbsp
Instructions
- Combine the sauce ingredients in a small pot and boil for one minute. Pour into a shallow dish.
- Shred the cabbage and set aside.
- Cut small slits all over the pork chops with a knife tip, then pound with a meat tenderizer. Season both sides with salt and pepper.
- Coat the pork in flour, dip in egg, then coat in panko.
- Heat oil for deep frying to 350°F and fry the breaded pork until golden brown and floating, about 5 to 8 minutes, turning once or twice.
- Dip and coat the pork well in the sauce, then slice each cutlet into 6 to 8 pieces.
- Place the steamed rice in a bowl, top with the shredded cabbage, the sauce and the pork.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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