Ingredients
• 600g pork loin
• 1 small packet of panko crumbs - $1.25
• 2 eggs (beaten)
• some plain flour for coating the cutlets
• a dash of sea salt & black pepper for marinating the pork loins.
• Vegetable oil (canola oil)
{ingredients for the donburi}
• half a yellow onion (sliced)
• 1tsp dashi powder
• 1tbsp hon mirin
• 1tbsp soy sauce
• 1tsp sugar
• 100ml water
• 1 egg
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Method
1. slice the pork loin into thinner pieces around 1cm thick. Use a meat pounder to tenderize the pork loin.
2. Marinate the sliced pork loins with some salt & black pepper. Leave aside for around 15mins.
3. Prepare 2 plates & 1 bowl.
1 for plain flour, 1 for panko crumbs & 1 bowl for the 2 beaten eggs.
4. Heat up your wok/pan & heat up the oil to medium.
5. Start coating the pork loin w flour, pat off the excess flour, dip it into the beaten egg & then gently coat it with panko. Shake off any excess panko.
6. Gently place the pork loin into the oil. Fry about 1min per side or till it's golden brown.
7. Put it aside on a grill or on paper towels to absorb excess oil.
8. Boil 100ml of water in another saucepan.
9. Add soy sauce, dashi powder, hon mirin, sugar & sliced onions. Leave to simmer till the onions are cooked /transparent.
10. Chop the katsu into around 4 or 5pieces. Gently put it into the saucepan.
11. Add in the beaten egg. Cover the pan with a lid. Depends on your preference for the doneness of the egg. Personally I prefer semi-cooked.
12. Add some rice into your bowl & pour in the katsu egg mixture. You're ready to eat!
