Cook like the Pros: Tonbo Ramen's Katsudon
Tonbo Ramen's Chef Alex Cordova show us how to make Katsudon, a popular Japanese food, that consist of a deep-fried pork cutlet, egg, vegetables, simmered in a savory-sweet broth.
Posted — Updated- 6 oz NC pork loin
- Salt, black pepper and garlic powder
- 3 large eggs
- ½ cup all-purpose Flour
- 70 grams red onion (~1/2 small onion)
- 1/2 cup chicken and pork stock (or chicken stock)
- 2 tablespoons sake
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 serving cooked short-grain rice
- Fukujinzuke and chopped scallions for garnish
1. Season the boneless pork chop with salt and pepper and garlic powder then dust with a light, even coating of flour.
2. In one shallow bowl, beat 1 egg. Put the panko into another shallow bowl then dip the pork into the egg to coat, transfer the pork to the panko and press it evenly into the meat to get a good coating.
3. Preheat 1 1/2-inches of oil to 350 degrees F. Fry the pork, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
4. Cut the pork katsu into 3/4-inch slices. Break the eggs into a bowl and lightly beat them.
5. Slice the onion thinly and add it to an 8-inch non-stick omelet pan, along with the stock, sake, soy sauce, and sugar.
6. Bring the onion mixture to a simmer and cook them until they are tender.
7. Add the sliced cutlets and let them cook until they've soaked up some of the sauce on one side.
8. Drizzle the beaten egg evenly over everything.
9. Gently mix the egg with tongs or chopsticks, ensuring it flows between each piece of pork and then slam the pan against the stove (don't do this if you have a glass-topped stove) to help redistribute the uncooked egg.
10. Turn off the heat and allow the residual heat to cook the egg until it starts to turn opaque but is still creamy. If you want your eggs more thoroughly cooked, you can cover the pan with a lid before turning off the heat and let it steam.
11. Serve over a bed of hot rice and garnish with Fukujinzuke and chopped scallions.
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