Tonkatsu Don

 

Tried another recipe from Ochikeron and it turns out without failed at first attempt...So if you would like to impress someone with the Japanese Restaurant menu... Try it out...

 

Here is her video recipe

 

http://www.youtube.com/watch?v=gLxB883N5Mo&list=PL1401392E1B54AB75&index=14

 

And for your convenience I have done the 2 servings recipe here... for you and your loved ones..

 

Ingredients:

((Tonkatsu))

2 boneless pork chops

salt and cracked black pepper

* flour

* beaten egg

* Panko (bread crumbs)

vegetable oil for frying

((Katsudon))

2 Tonkatsu

2 egg

1/2 pc onion

* 130 cc water

* a pinch of Hon-Dashi (packaged dashi powder) -- I replaced this with chicken stock powder as I do not have dashi powder in my kitchen

* 2 tbsp. soy sauce

* 2 tbsp. mirin (sweet sake)

Parsley

2 bowl of steamed rice

Directions:

((Tonkatsu))

1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.

2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.

3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.

((Katsudon))

1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.

2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.

3. Add onion slices and simmer on low heat for a few minutes until tender.

4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.

5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu

 

 





Ingredients:

((Tonkatsu))

2 boneless pork chops

salt and cracked black pepper

* flour

* beaten egg

* Panko (bread crumbs)

vegetable oil for frying

((Katsudon))

2 Tonkatsu

2 egg

1/2 pc onion

* 130 cc water

* a pinch of Hon-Dashi (packaged dashi powder) -- I replaced this with chicken stock powder as I do not have dashi powder in my kitchen

* 2 tbsp. soy sauce

* 2 tbsp. mirin (sweet sake)

Parsley

2 bowl of steamed rice

 

Directions:

((Tonkatsu))

1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.

2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.

3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.

((Katsudon))

1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.

2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.

3. Add onion slices and simmer on low heat for a few minutes until tender.

4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.

5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu

Tonkatsu Don

 

 

Tonkatsu Don

 

 

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