Tojinai Katsudon
Ingredients: Pork Loin Steak, Salt, Pepper, Soft Panko, Cake Flour or All Purpose Flour · 20 min cook time · 700kcal · ~₩9,650
Ingredients
120g Pork Loin Steak, 1꼬집 Salt, 1꼬집 Pepper, 50g Soft Panko, 1tbsp Cake Flour or All Purpose Flour, 1tbsp Water, 2개 Eggs, 0.5tbsp Usukuchi Soy Sauce, 1tsp Sugar, 2tbsp Dashi Stock, 1tsp Potato Starch, 1tbsp Honey, 1tbsp Soy Sauce, 1tbsp Sake, 1tsp Oyster Sauce, 4tbsp Frying Oil, 1줄기 Spring Onion Leaves, 1꼬집 Shichimi Chili Pepper, 1공기 Rice
Instructions
1. In a bowl, combine the eggs, usukuchi soy sauce, and sugar. In another bowl, add the dashi stock to the potato starch and stir until well combined. Then, add the dashi mixture to the eggs. Using chopsticks, dissolve the sugar first, and then mix all the ingredients together.
2. Combine the honey, soy sauce, sake, and oyster sauce together. Mix well. Heat the mixture in a 600W microwave for about 30-40 seconds to evaporate the alcohol.
3. Use kitchen shears to make multiple cuts along the tough, stringy parts between the fat and lean meat in the pork loin. Flip the meat and repeat the process, making sure there are no uncut stringy parts left. Lightly season one side with salt and pepper.
4. Simply mix equal amounts of flour and water for the batter. Spread the batter evenly over the pork loin. Be sure to coat the sides as well. Then, flip it over, placing the batter-coated side facing down onto the soft panko, Japanese breadcrumbs. Spread the remaining batter on the other side. Cover the pork loin with breadcrumbs and press firmly to attach them together. Coat the sides with breadcrumbs as well. Flip it over and thoroughly cover the pork with breadcrumbs again.
5. To check the oil temperature, drop a bit of breadcrumbs into the pan. Once you hear a gentle sizzling sound, remove any excess breadcrumbs from the pork and carefully place it in the pan. Occasionally tilt the pan and ladle the hot oil over the tonkatsu. Shake the pan to promote even browning and distribute the heat evenly. When the underside has a delicious golden color, gently flip the tonkatsu over. Ladle the hot oil over the top again. After shallow-frying for a total of 4 to 4.5 minutes, drain off the excess oil and let the tonkatsu stand upright to cool.
6. Heat a small pan and add 1 tablespoon of oil. Swirl the pan to distribute the oil evenly on the sides as well. Since the potato starch settles at the bottom of the egg mixture, be sure to thoroughly mix it before pouring it into the pan. Check if the temperature is hot enough by dropping a tiny amount of the egg mixture. If it floats up with a sizzling sound, pour the entire egg mixture into the pan at once. The egg around the edges of the pan will quickly puff up. Use a spatula to gather the egg towards the center, making sure that the entire mixture is half-cooked. When the surface of the egg is still soft and silky, remove the pan from the heat and place the egg on top of the rice in a bowl.
7. Cut the tonkatsu into smaller pieces. Place the tonkatsu on top of the egg. Arrange the tonkatsu pieces to make their cross-sections look visually appealing. Garnish with chopped spring onion leaves for color and sprinkle shichimi chili pepper on top. Pour the sauce over the crispy tonkatsu and fluffy egg.
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