Sauce Katsudon
Savory sauce-dipped Tonkatsu with shredded cabbage over steamed rice
Ingredients
- 2 cups cabbage (shredded)
- 2 pork loin chops (about 1/2" thick)
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 1 egg
- 2/3 cup Panko bread crumbs
- deep-frying oil
- 2 cups steamed rice
sauce
- 1/2 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp soy sauce
- 1 Tbsp Mirin
- 2 Tbsp sugar
- 2 Tbsp water
Instructions
- Combine all the ingredients for the sauce in a small pot, and let boil for a minute. Pour the sauce in a shallow dish. Shred cabbage. Set aside.
- Make small cuts all over the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat. Coat the meat with flour, dip in egg, and then cover with bread crumbs. Heat deep frying oil to 350 F, and deep fry the crumb-covered meat. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Dip and coat the pork well with the sauce. Then slice each cutlet into 6-8 pieces. Put the steamed rice in a bowl, top with shredded cabbage, the sauce, and the pork.