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Pork Katsu Don

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Pork Katsu Don is a popular Japanese dish not only in Japan but all over the world. It features a nice steaming bowl of rice, topped with the most crispiest tender fried pork cutlet, marinated with an umami filled egg, a hint of sweetness from some onions and a side of fresh salad. A quick and simple bite that everyone will love. 

Often sold in almost every single Japanese restaurant out there, it is clear that it is a favourite among the public. What is not to love? Crispy fried pork, soft delicate egg, hot steaming rice and hints of umami scattered all over the bowl. A dish that everyone is sure to love. 

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How to Make it Extra Krispee?

1.

Start by making some dashi stock. If you have already made you will need about 2 cup of dashi stock. If not boil 5 cups of water with a dashi packet for 10-20 minutes.

2.

Peel and finely slice your white onion and set aside. Set your rice to cook. 

3.

Lay your pork tenderloin out on a chopping board and cover with some cling wrap. With a meat tenderiser or pan SMACK that pork till about 0.5cm thick or to your desired thickness. 

Ingredients 

1.

4 Pork Tenderloins

2.

1 Cup Panko

3.

1/2 Cup All Purpose Flour

4.

6 Eggs

5.

1 Onion

6.

Dashi Stock/Packet

7.

2tb Mirin

8.

1/2tb Light Soy Sauce

9.

1/2te Sake

10.

Rice

4.

Season your pork tenderloins with a bit of salt and pepper on each side. 

5.

Lay out 1/2 a cup of flour on a plate, 1 cup of panko on another plate and beat up 2 eggs in a bowl. 

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6.

Prepare to bread your pork tenderloins. Dip your pork into the flour, coating evenly, then into the egg and finely into the panko. Repeat with the remaining pork. 

7.

Heat up a pan with just enough oil to cover the pork on high heat. 

8.

Once the oil is hot, gently layer your pork into the hot oil to fry for 8-10 minutes flipping half way till golden brown and cooked through. Set aside on a wired rack to drain off the excess oil. 

9.

Beat up 1 egg in a bowl and set it aside. Slice up 1 pork tenderloin into serving portions.

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10.

Season your dashi stock with 1/2te of sake, 2tb of mirin and 1/4tb of light soy sauce.

11.

In a pan on medium low heat add in 1/4 cup of dashi stock and 1/4 of your onions, let it simmer for 1 minute.

12.

Add in your fried pork ontop of the onions and then pour your beaten egg on top. Cover with a lid and let it steam for 2-3 minutes till the egg is cooked. 

13.

Serve up on top of a bowl of rice. Repeat with your remaining portions. 

Enjoy with a side of pickled ginger, salad, tea or some extra fried pork katsu. 

Happy Cooking, 

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