Introducing the kitchen of the popular restaurant "Katsudon Kichibei" located in Kobe Sannomiya and their exquisite katsu-don. It's a must-see to watch the manager handle order after order, serving piping hot katsu-don. Let's recreate this blissful bowl, where the tenderness of the meat and the secret dashi sauce soak through, at home.
Ingredients
Main Ingredients (2 servings)
- Pork loin (for tonkatsu) 2 slices
- Eggs 4
- Onion 1/2
- Cooked rice 2 bowls
- Flour 2 tbsp
- Panko breadcrumbs to taste
- Frying oil to taste
Seasonings
- [A] Dashi stock 200ml
- [A] Soy sauce 3 tbsp
- [A] Mirin 3 tbsp
- [A] Sugar 1 tbsp
- [A] Sake 1 tbsp
- Salt a little
- Pepper a little
Steps
- Make cuts in the tendons of 2 slices of pork loin, and season both sides with a little salt and a little pepper.
- Thinly slice 1/2 onion.
- Lightly beat 2 eggs, and prepare flour and panko breadcrumbs in separate shallow dishes.
- Lightly coat the pork loin with 2 tbsp flour, dip in the beaten egg, and thoroughly coat with panko breadcrumbs to taste.
- In a pot, combine 200ml dashi stock, 3 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar, and 1 tbsp sake. Mix to create the warishita (sauce).
- Heat frying oil to taste in a pot to 170℃, and fry the coated pork until golden brown.
- Remove the fried katsu, drain the oil, and cut into bite-sized pieces.
- Add half of the warishita to a frying pan, add the thinly sliced onion, and simmer.
- Once the onion is tender, place the cut katsu on top.
- Lightly beat 2 eggs, drizzle over the katsu, cover with a lid, and cook until semi-cooked.
- Serve 1 bowl of cooked rice in a donburi bowl, and place the simmered katsu and egg on top. Prepare the remaining portion in the same way.
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