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Ever since I brought Yuichi katsudon all the way from Izu to Isehara on that night, it's become our weekly ritual to eat this dish. I made it so many times now I don't even need to measure things anymore. Our relationship surely took a turn when I came back to Tokyo after my trip, but there's no need to share it on the internet, isn't there! This recipe is for people who prefer crispy katsudon. I think it's the better way to enjoy the fried pork cutlet. This is funny because the first time I had it, I just felt such a strong need to bring it to Yuichi immediately that I forgot how far away he was. Of course, after the long taxi drive, the katsu was already soggy by the time I got to him, but Yuichi still thought it was the best Katsudon he'd had in his entire life.
View original recipe on cookpad.comFirst, coat the pork cut. There are 3 layers to the coat - first, all-purpose flour, then egg, then panko.
Heat up the oil. Once it's hot, fry until the pork cut is golden brown. Use paper towel to drain off the grease.
Now, onto the sauce. First, stir fry the onion. Once it's translucent, put in dashi, soy sauce, sugar and mirin in ratio 2:2:1:1. Put in some water as well and cook until the sauce bubbles.
Once the pork has cooled a little, cut them into thin slices and put on top of your bowl of hot, white rice. After that, scramble an egg into the sauce.
Pour the sauce on top of the pork rice bowl and enjoy!
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