by Austin Carter
New Recipe
Course: Main Course Cuisine: Japanese Prep Time:20minutes Cook Time:30minutes Total Time:50minutes Calories: 800kcal Author: Austin Carter Servings: 4
– Meat tenderizer or rolling pin (for pounding pork chops) – Shallow bowls (for eggs and panko) – Cast-iron pan or skillet – Plate lined with paper towels – Medium Saucepan – Small Skillet – Lid for the skillet – Large rice bowl
– 2 center-cut boneless pork chops pounded down to 1 centimeter thick – Salt to taste – Freshly ground black pepper to taste – All-purpose flour for dusting – 5 large eggs beaten, divided – 1 cup panko – Oil for frying
– 1 1/4 cups dashi soup stock – 1/3 cup soy sauce – 2 tablespoons mirin – 1 tablespoon sugar – 1 medium onion thinly sliced – 4 cups Japanese steamed rice
1. Season pounded pork chops with salt and pepper, then dust with flour. 2. Dip pork chops in beaten egg, then coat with panko. 3. Fry pork chops in a skillet with hot oil until golden brown, about 5-6 minutes per side.
4. Drain fried pork on paper towels and slice into pieces. 5. In a saucepan, heat dashi, soy sauce, mirin, and sugar until boiling, then remove from heat. 6. In a small skillet, simmer onion slices in 1/4 of the broth.
7. Add tonkatsu pieces to the skillet, pour beaten egg over, cover, and cook until the egg sets. 8. Serve tonkatsu and onion mixture over steamed rice in a large bowl. Repeat for additional servings.