Happy 2021! For Christmas last year, I bought for myself an Oyakonabe (親子鍋, lit. parent and child pan) so that I can cook oyakodons and katsudons authentically. But by all means, any small pan will do.
1 one-inch-thick pork loin slice
2 tbsp. flour
2 tbsp. panko bread crumbs
1 small onion, sliced to thin strips
1 green onion stalk, chopped
3 tbsp. sake
2 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. sugar
1 tsp. dashi stock powder
- Pound the pork loin lightly to tenderize it.
- Make cuts on the side to prevent the pork loin from warping when cooked.
- Season with salt and pepper.
- Dust the pork on both sides with the flour. Shake off any excess flour.
- Beat one egg in a plate or in a bowl, then dip the pork in.
- Finally, coat it with the bread crumbs.
- Heat a pan on medium and add some peanut or vegetable oil.
- Cook the pork loin until the breading adheres, is crunchy, and is golden brown on both sides.
- Remove the pork and set it aside to cool slightly. Once it’s able to be handled, slice it into half-inch strips.
- (If you’re using the same pan, wipe it off first with some kitchen towels.) Add the mirin, soy sauce, sake, sugar, and dashi stock powder in a pan over low heat. Stir until the dashi is dissolved.
- Add the onion and cook for about a minute before adding the pork.
- Beat the other egg and add to the pan. Cover and cook until the egg is at least 3/4 of the way done. If you’re not comfortable with your egg, feel free to cook it completely.
- Slide the katsu in a bowl with about a cup of steamed rice.
- Garnish with the green onion and either furikake or shichimi togarashi.
Optional: Before garnishing, add an egg yolk in the center of the bowl.