Katsudon

Great with left over tonkatsu

Make Katsudon with left over tonkatsu.  The secret is to use the best possible eggs and cook half way (hanjyuku)

Material for two 

• Tonkatsu (3-4 piece if fillet, one if it is cutlet version) - cut into a bite size
• one yellow onion
• 120cc of dashi soup (one cup of water with dashi)
• 1 table spoon mirin
• 3 table spoon shoyu
• 1.5 teaspoon of salt
• 3 eggs
• 2-3 scallion green onion
• rice (2 serving of gohan bowl-chawan) or more if preferred

1.  Put a tea spoon of canola oil in a shallow pan and cook onion on low heat until it becomes soft (3-4 minutes)
2. Add dashi soup and heat up to boil
3. Lay cut tonkatsu in one layer and cook till tonkatsu is heated
4. Slice green onion about 1/2 to one inch length.  Add it to on top of tonkatsu and cook for a minute
5. Lightly mix three egg (do not over mix) with hashi and pour over to tonkatsu.  High heat for 1-2 minutes.  When the eggs are cooked half way (40 still raw) take the pan off the heat.
6. Put the hot rice in a bowl (donburi).  ladel the the donkatsu/egg on top of the rice.  Try to move the donkatsu/egg mixture as is from the pan to the rice  -- looks nicer
7.   Sprinkle hichimi pepper

* Service it with misoshiru and tsukemono (pickled vegetable)

Tonkatsu

Tonkatsu

Very easy but tasty Japanese version of Schnitzel

My version emphasize less oil to fry.  Cabbage is a must for fiber and vitamin for health.   Use a heavy pan to cook oil for temperature stability.  Make enough to have katsudon next dinner.

Material for two

• Pork fillet or 2 cutllet (pork fillet is better)
• egg (1-2)
• flour (about 1/4 cup)
• pepper and salt (enough to sprinkle over pork)
• panko (1/2 cup, adjust)
• Tonkatsu sauce 
• Canola oil (pour about 1/2 inch in the pan)
• 1/4 to 1/2 head cabbage (thinly sliced)

1. Mix sliced cabbage with 1 teaspoon salt and leave is for at least half an hour.
2. Slice pork about 1 inch.  Put salt and pepper each side (evenly but not overly)
3. Dust pork with flour
4.  Egg in a bowl and whisk quickly.
5. Spread panko in a cooking pan
6. Dip pork in egg and then put it into panko and set aside.  Put panko lightly (do not press)
7. Heat oil about 1/2 inch oil in a pan (oil needs to be hot - leave with medium high heat for 4-5 minutes)
8. Fry pork 3-4 minutes and turn over and cook 2 minutes - katsu should be brown but not burnt.
9. Squeeze water out of cabbage.
10. Place cabbage in the middle of the plate then place tonkatsu around it.  
11. Pour tontkatsu sauce over the tonkatsu

      *  Sprinkle Shichimi pepper over the cabbage.
      *  Serve with rice and misoshiru
      * For crispy tonkatsu, oil needs to be relatively high (but not burning).