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Pork Katsudon

March 28, 2018 by Chef T

Continuing our unplanned theme of Japanese dishes, we are making katsu! Katsu is a Japanese deep fried breaded cutlet. We made ours with a thin cut pork chop. Donburi refers to a Japanese rice bowl dish, so now that you know the background behind katsudon let’s get cooking.

Downside to buying Japanese ingredients at an Asian grocery store is that the instructions for making the dashi were in Japanese! Thank goodness I have Google translate on my phone from my trip to Japan. The dashi didn’t have much color to it, but you could definitely smell the fish flavors.

This recipe turned into a really great meal for us to bring to work. Prepare yourself for some jealous coworkers if you do this though. We added some sauteed Japanese spinach to give us some more balanced veggies, plus it gave us an excuse to use some more sake!

Keep your X in your X, not the floor,
Your favorite alternative chefs, K & T

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Pork Katsudon

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

Katsu

  • 4 boneless pork chops thin cut
  • Salt and pepper
  • Rice flour
  • 1 cup Gluten Free Panko
  • 1 egg
  • Oil for frying

Egg mixture

  • 1 cup dashi
  • 4 tsps coconut sugar
  • 2 tbsps tamari
  • 4 tsps mirin
  • 4 eggs
  • 1 medium onion sliced

Rice, for serving

Green onion, diced

Instructions

  1. Heat up oil in a shallow pan over medium heat, I used our cast iron. Toss a little panko into the oil to test if the oil is ready. The panko should sizzle a bit.
  2. Season pork with salt and pepper on both sides. Dust both sides with the rice flour.
  3. Set up a shallow bowl with one beaten egg and another shallow bowl with your panko.
  4. Dip pork into beaten egg and then dip pork into panko. You want to evenly coat the pork and shake off any extra panko.
  5. Gently place the pork in the oil and fry for about 5 minutes on each side. Once done, remove from oil and set on a wire rack to cool.
  6. While your pork is cooling, combine dashi, coconut sugar, tamari, and mirin. Make sure that the coconut sugar is completely dissolved into the mixture.
  7. In a separate bowl, lightly beat your 4 eggs.
  8. Heat up medium sized pan and saute your onions until slightly translucent, then pour in your dashi mixture. Once dashi starts to simmer and onions are cooked, add in your beaten eggs and scramble them until eggs are done. They will be a little runny still and that is fine!
  9. Pour egg mixture over rice and place pork on top. Sprinkle with some green onion.

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Filed Under: Complete Meal, Dairy Free, Dinner, Entree, Gluten Free, Nut Free, Recipe, Refined Sugar Free, Savory, Soy Free Tagged With: dairy free, Dinner, eggs, gluten free, Katsu, lunch, pork, refined sugar free, savory

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