Champ's Katsudon

By Sara M.

Champ's Katsudon

12 steps

Updated at: Sun, 02 Jun 2024 15:48:50 GMT

Ingredients

1 servings

pork shoulder slice

1 inch thick

3 Tbspflour

1egg

beaten

panko

enough to cover the pork, alternatively you can use 2 tsp water and 1 tsp cooking oil to make a batter for your tonkatsu

Oil

for frying, I used rice oil

0.25onion

Green Onion

Japanese Negi -, about an inch

Mitsuba

Japanese Parsley this is optional though

Sauce Base

1 Tbspcooking sake

dry sherry if you can't find any

1 Tbspmirin

1 Tbspsoy sauce

4 tspdashi

1egg

beaten

Instructions

Step 1

Start by tenderizing your pork by adding shallow cuts along where the meat attaches to the fat - use a tenderizing hammer or similar gadget to make small holes in the pork (or a fork) - this will prevent your tonkatsu from curling up

Step 2

Then season your pork on both sides with salt and pepper

Step 3

Once seasoned, coat in flour - wipe off the excess, dip in a beaten egg and then cover in panko - press down firmly to make sure all the pork is covered

Step 4

Heat a pot or frying pan with cooking oil (I used rice oil) - enough to cover the meat. Once the oil reaches 160°C or 320°F add your pork (try not to move the pork around too much or the breading may fall apart)

Step 5

Cook for around 3 minutes or until golden brown, try to keep the temperature around the same while frying, then flip the pork and fry again for another 3 minutes

Step 6

Once the katsu is nice and golden brown take out and let rest on a rack - place the tonkatsu standing so the fat drips off

Step 7

While the katsu is resting, prepare ¼ of an onion into slices and optionally thinly slice some negi green onion and mitsuba (japanese parsley)

Step 8

Then in a pan, add the cooking sake, mirin, soy sauce, dashi and let simmer for at least 2 minutes (you can also add a bit of sugar for a richer flavor)

Step 9

Once the above sauce base has simmered for 2 minutes, add your onions and put a lid on your pan, let those cook on a low-medium heat until translucent

Step 10

Once the onions are cooked, cut your tonkatsu and add to the pan with your green onion, then pour over 1 beaten egg

Step 11

Put on the lid and let sit for around 20-30 seconds, add your mitsuba - place the lid back on and let sit for another 30 minutes, be careful not to overcook the egg!

Step 12

Once the egg is starting to set but still a little a little bit runny use a spatula to make sure its not stuck and then gently place it on a bowl of rice!