Katsudon Japanese Dish Japanese cooking recipe

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8 eggs, scrambled separately (but do this after the meat’s fried)
1 kg pork chop (or sliced chicken breasts)
15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons )
2 tablespoons soy sauce
1 teaspoon pepper
1/2 cup onion, chopped
For dredging
1 cup flour, as needed
3 eggs
1 cup panko, as needed
For frying
1 cup cooking oil, for deep frying, as needed
2 cups dashi stock or water
1/2 cup soy sauce
1/4 cup onion, chopped
1/4 cup leek, chopped
2 tablespoons rice wine or mirin
1 tablespoon sugar
2 green onions, chopped
Serve with
8 cups steamed rice, cooked and each cup placed on a big bowl

1Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes –.
2Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
3Heat oil until it’s really hot and ready for frying. Fry each side of the meat until golden brown, drain.
4Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it’s shape.
5For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
6After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don’t cook too long or tonkatsu(the fried meat with breading) will lose it’s crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
7Garnish with chopped green onions.
8Dish is served. Enjoy!

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