Katsudon

As with any New Year I have new goals and ambitions. One of my goals for the year is to try new recipes (including traditional Japanese dishes) and an overall effort to cook healthier.  Since I do love food some of my recipes won't be 100% fat free.  It's called baby steps people!  Anyways, one of our favorite Japanese dishes is Katsudon (deep fried pork and egg bowl). Mike found this recipe from a  youtube video called, "Cooking with Dog" where the dog, whose name is Francis, is the host. It is so dumb that it is funny. Click HERE for the link. The recipe was perfect and our Katsudon turned out so WELL! Some of the ingredients are from our little Japanese grocery store but can also be found at most international grocery stores in the US.

Preparing the Pork:

Pork Loin (1 cm thick)
Pinch of salt and pepper
Frying oil
Flour
1/4 of an egg
1 Tbsp. water
Nama Panko (fresh bread crumbs)


Make cuts along the pork on both sides (this prevents the pork from curling as it is fried).  Pound the pork to make it tender.  Sprinkle salt and pepper on one side.  Crack an egg into a dish.  Scoop 1/4 of the egg into a glass pie dish.  Add the water and beat the egg.  In another pie dish use a baking brush to coat the pork with flour on both sides.  After the pork is coated with flour, dip the pork loin in the beaten egg and then coat it with the Nama Panko.  Deep fry the pork over medium heat.  Turn the pork so it browns evenly.  Flip it over and fry the other side.  Remove the pork and drain the excess oil.  Cute the pork into 1 inch pieces and set aside.


The Sauce:

50 ml of water
1/5 tsp. granulated dashi
1 Tbsp. soy sauce
1 Tbsp. Hon Mirin
1 tsp. sugar
1/2 sliced onion
1 egg
Mistuba (Japanese wild parsley) - optional


Combine the water, dashi, soy sauce, Hon Mirin, sugar and onion in a small saucepan and cook on medium heat.  When it starts to boil, reduce heat to low and let it simmer until the onion is soft (about 3 minutes).  Place the pork strips on top of the sauce mixture in the saucepan and pour 1 beaten egg on top of the pork.  Cover and cook on high heat for one minute.  Sprinkle the mistuba on top and scoop everything onto steamed rice.  Serve while hot!