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Bringing Japanese Culture to Bellingham: How to cook Katsudon

Katsudon katsudon
Ingredients for katsudon (Makes two servings): OLYMPUS DIGITAL CAMERA
  • A half of medium-sized onion
  • Two pieces of pork chops (shouldn’t be too thick)
  • Three medium-sized eggs
  • 5 table spoon of soy sauce.
  • 3 table spoon of water
  • 1 tea spoon of hondashi, bonito fish soup stock
  • Vegetable oil
  • Bread crumbs (preferably panko, Japanese style bread crumbs)
  • Flour
  • Steamed rice
  • Salt and pepper

Directions:

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Tenderize pork chops with the back of kitchen knife, and rub salt and pepper all over meat.
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Put flour, one beaten egg and bread crumbs each in a separate bowl.
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Cover tenderized pork chops with each of the three ingredients above in this order: flour, beaten egg and breadcrumbs.
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Heat vegetable oil up to on medium heat and fry pork chops until both sides get brown-colored. Once it’s done, take them out of oil and gently put them on a paper towel so that unnecessary oil comes out of fried pork chops.
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Slice half of an onion and slightly sauté it with some vegetable oil.
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Pour soy sauce, water and hondashi, bonito fish soup stock into a pan and wait until sliced onions get colored.
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Put pork chops in the pan and stir them with the sauce and sliced onions. Then, break two eggs and pour around the pork chops.
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After it's cooked for another minute, serve pork chops on a bowl of steamed rice.
oyakodon katsudon


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