Crispy Tonkatsu Donburi Food

CRISPY TONKATSU DONBURI

Steps:

• Gather all the ingredients. I use thinly sliced pork for shogayaki (ginger pork), which is slightly thicker than thinly sliced pork for shabu shabu. If you only have shabu shabu meat, you need to layer the pork with 2-3 slices.
• Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.
• In a large non-stick frying pan, heat ½ inch of oil on medium-high heat. Check how to deep fry food ifyou are not familiar with deep frying techniques.
• When it's hot, put 2 pieces, laying it flat. Turn over when the bottom side is browned.
• When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.
• Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.
• When Tonkatsu cools down a bit, cut it into half-inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!

KATSU-DON (PORK CUTLET DONBURI)

Steps:

• Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
• Trim off fat from the pork and pound it to make it thin.
• Sprinkle with salt and pepper.
• Dust first with flour, then dip into the beaten egg, then the panko crumbs.
• Fry in the oil until light brown--about 4 minutes/side.
• Drain on paper towels and then cut into 1" strips.
• Mix the broth ingredients together in a bowl.
• Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
• Add the slices of 1 pork cutlet and cook one minute.
• When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
• Add 2 Tbsp. green peas and cook 30 seconds more.
• Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
• Repeat this for the remaining servings.

JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)

Steps:

• Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
• Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
• Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.