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Katsudon - breaded pork cutlet on rice Print Email


1 Tonkatsu breaded pork cutlet
1/4 onion
1-2 eggs
1/2 cup (100ml) Dashi stock
2 tbsp soy sauce
1 tbsp Mirin sweet cooking sake
1+1/2 TBS sugar
Warm cooked rice

Cut the Tonkatsu into bite-size pieces. Slice the onion thinly. Beat the egg slightly.

Mix the Dashi, sugar, soy sauce and Mirin in a shallow pan.

Heat the mixture on medium. Add the onion and cook for a short time. Add the Tonkatsu and cook for a while. Pour the beaten egg over the Tonkatsu. Cover with a lid for 1-2 minutes. Turn off the heat and let it stand for about 1 minute.

Serve the warm rice in a bowl. Top the cooked Tonkatsu on rice. Serves 1
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Tonkatsu - breaded pork cutlet

1kg/ 2.2lb pork shoulder
1/2 cup (100 ml) flour
1-2 eggs
2 cups (400ml) bread crumbs
Salt and pepper
1/2 head cabbage
Oil for deep frying
Tonkatsu sauce to taste
Japanese mustard to taste

Cut the cabbage into fine strips and soak in cold water for about 5 minutes to make them crispy. Drain the cabbage and put in a plastic bag and refrigerate.

Slice the pork shoulder into about 2cm (1/2-1-inch) slices.

Make small incisions into the surface of the pork slices so that they will cook without shrinking. Season them with salt and pepper.

Dust the pork slices with flour, dip them in raw beaten eggs and coat them with bread crumbs.

Heat the oil for deep frying in a sauce pan. Check the temperature of the oil by dropping bread crumbs into the oil. If they float immediately, it is ready to deep fry (170C/ 338F) the pork slices.

Deep fry the pork on medium heat for about 4-5 minutes, until it is cooked throughout and is golden brown. Remove and drain off excess oil with paper towel. Cut the fried pork into bite-size pieces. Serve on a serving plate and garnish with the thinly sliced cabbage. Pour "Tonkatsu" sauce to your taste. If you like hot taste, add Japanese mustard. - Harumi Kurihara
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