Sauce Katsudon

Von Japanese Cooking 101 · 40 Min.

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Zubereitung

1. Combine the sauce ingredients in a small pot and boil for one minute. Pour into a shallow dish.
2. Shred the cabbage and set aside.
3. 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.
4. Coat the pork in flour, dip in egg, then coat in panko.
5. 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.
6. Dip and coat the pork well in the sauce, then slice each cutlet into 6 to 8 pieces.
7. Place the steamed rice in a bowl, top with the shredded cabbage, the sauce and the pork.

Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.

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