Baked Katsudon 揚げないカツ丼

justonecookbook.com

Julia H

Just One Cookbook

subheading: For Baked Katsu:

1 cup panko (Japanese breadcrumbs)

1 Tbsp neutral flavor oil (vegetable, canola, etc)

2 pieces ½"-thick lean boneless pork loin chops (2 pieces = ½ lb or 226 g, thickness: 1.2 cm or ½" )

1 tsp Kosher salt

Freshly ground black pepper

1 to 2 Tbsp all-purpose flour

1 large egg

subheading: For Katsudon:

½ onion (divided - ¼ onion/serving)

2 large eggs (divided - 1 egg/serving)

2 servings cooked Japanese short grain rice

subheading: For Katsudon Sauce (divided for each serving):

1 cup dashi

2 Tbsp sake

2 Tbsp mirin

2 Tbsp soy sauce

2 tsp sugar

subheading: To Serve:

Mitsuba (Japanese parsley)

Shichimi Togarashi (Japanese seven spice) (optional)

Directions at justonecookbook.com

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