Katsudon
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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.

Serves 1

You’ll need:

1 one-inch-thick pork loin slice
2 tbsp. flour
2 eggs
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

To make:
  1. Pound the pork loin lightly to tenderize it.
  2. Make cuts on the side to prevent the pork loin from warping when cooked.
  3. Season with salt and pepper.
  4. Dust the pork on both sides with the flour. Shake off any excess flour.
  5. Beat one egg in a plate or in a bowl, then dip the pork in.
  6. Finally, coat it with the bread crumbs.
  7. Heat a pan on medium and add some peanut or vegetable oil.
  8. Cook the pork loin until the breading adheres, is crunchy, and is golden brown on both sides.
  9. Remove the pork and set it aside to cool slightly. Once it’s able to be handled, slice it into half-inch strips.
  10. (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.
  11. Add the onion and cook for about a minute before adding the pork.
  12. 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.
  13. Slide the katsu in a bowl with about a cup of steamed rice.
  14. Garnish with the green onion and either furikake or shichimi togarashi.

Optional: Before garnishing, add an egg yolk in the center of the bowl.

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