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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's cut the ingredients for Katsudon.

  • Slice the onion (70g) into quarter inch slices.

  • Chop the mitsuba parsley into three-quarters inch pieces.

  • Let's prepare the pork loin slice (120g).

  • Make several cuts across the tough, stringy part between the fat and lean meat.

  • Flip it over and repeat the process.

  • This will prevent the pork slice from curling up when deep-fried.

  • Tenderize the pork slice with a meat pounder.

  • Sprinkle the salt and pepper on one side.

  • Next, crack the egg into a bowl

  • and spoon a quarter of it into a shallow dish.

  • Add a sprinkle of water and beat well with a whisk.

  • Now, dust both sides of the pork slice with the all-purpose flour.

  • Make sure to remove the excess flour

  • and then dip the pork in the egg.

  • Finally, coat the pork with the nama-panko, soft bread crumbs

  • and shape with your hands.

  • Let's deep-fry the pork in a heavy pot.

  • Preheat the oil to 340 degrees Farenheit (170 °C).

  • Gently place the pork into the oil

  • and deep-fry for 2 to 3 minutes.

  • Slowly rotate the pork slice as shown to brown evenly.

  • Flip it over with tongs

  • and cook the other side for 2 to 3 more minutes until golden brown.

  • Place the tonkatsu, deep-fried pork cutlet onto a cooling rack

  • and drain the excess oil.

  • Cut the tonkatsu into three-quarters inch pieces.

  • Let's make the katsudon sauce.

  • Combine the water (50ml),

  • dashi stock powder,

  • soy sauce (1 tbsp),

  • mirin (1 tbsp),

  • sugar (1 tsp)

  • and the onion in a small pan.

  • Stir lightly with chopsticks.

  • Cover

  • and turn on the burner to medium heat.

  • When it begins to boil, reduce the heat to low

  • and simmer for about 3 minutes.

  • When the onion is completely cooked,

  • place the tonkatsu into the pan.

  • Crack the egg into a bowl.

  • Beat the egg lightly

  • and distribute it onto the tonkatsu.

  • Cover again

  • and cook on high heat for 20 to 30 seconds.

  • When the egg reaches the desired consistency,

  • garnish with the mitsuba parsely

  • and turn off the burner.

  • Place the fresh steamed rice (200g) into a rice bowl.

  • With a turner, gently place the mixture onto the rice.

  • A tip to making a delicious katsudon is to distribute the egg over high heat

  • while the tonkatsu is still fresh and warm.

  • There is a tradition that Japanese students eat Katsudon before taking an entrance exam

  • since Katsu also meansto win.”

  • Remember not to over-mix the egg

  • otherwise it will lose its rich and fluffy texture.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 pork egg slice heat onion rice


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    阿多賓 posted on 2013/09/19
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