When we first moved to Japan I was worried I wouldn’t find anything I liked to eat. I mean they are so HEALTHY and eat so many veggies.. not really my thing. The apartments and homes done even have OVENS! I mean whats a baker to do! (I bought a mini oven). ANYWAY our first night in Japan we got picked up at the airport – dropped off at our furnished apartment and that was it! we were on our own! So we walked over to an internet cafe to email our parents (that we were safe) and my husband ordered dinner – THIS is what he ordered and I FELL IN LOVE! I knew ‘d be okay in Japan after that.
Now this egg and onion topping might sound weird – I mean of COURSE the pork is going to be good – but really? can I just say it’s AMAZING! It’s slightly sweet, soaks into the rice and just is mouthwatering delicious! I seriously adore it and it’s still to this day one of my all time favorite meals!
My kids favorite way to eat these breaded pork cutlets is with Tonkatsu sauce, which I also make in the video, but this is by far my favorite! In fact it had been a few years since I’d made it for myself when I filmed this, and I haven’t stopped craving it sense, making it again tonight!
Katsudon - Sweet egg topped breaded pork cutlet - recipe and video
- 4 boneless pork chops - not thin and not thick
- 2 eggs beaten more as needed
- Japanese panko bread crumbs
- cooking oil - vegtable is fine
- 5 Tbsp mirin rice cooking wine
- 2 tsp oyster sauce
- 3 Tbsp soy sauce
- 1/2 tsp fish sauce
- 1 1/2 C broth chicken, beef or vegtable
- 1 tsp sugar
- sliced green onions 1 batch
- 4 eggs lightly beaten
heat the oil to medium high/high
using the flat side of a meat mallet pound the pork chops out until about double in size (and half the thickness) - I use a quart sized freezer bag for this to keep everythign cleaner
dip both sides into the flour and shake the excess off
dip into the egg mixture and cover both sides
dip into the bread crumbs. I like to add more to the top and press in vs just dipping for better coverage
place into the hot oil - it should bubble right away - watch for the color, (flipping half way through) you want it golden on both sides
let drain on a paper towel
slice and serve over rice
Add the first 5 ingredients to a saucepan and bring to a boil
add the green onions and egg and give it a stir, take off the heat when the egg is about half way set
Pour over the cutlet and enjoy!
Sooooo what about you! do you have a favorite ethnic dish? Something you were a little afraid to try then loved? I’d love to hear about it! Also anything ethnic you want to learn how to make, lets hear it!Do NOT miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage.