Since coming to Japan last August, hubby and I have resisted our urge to indulge in anything to do with tonkatsu, a deep fried pork cutlet that's super common and popular. The reason is simple - it's really very fatty! Think a patty of pork with a layer of fat, breaded and deep fried. Eeps!!!
And then we paid another visit to Mrs. H., mum-in-law's college roommate who lives in Zushi, and she insisted on sending us home with a gigantic patty of tonkatsu -.-' We couldn't refused of course, and I ended up making katsu-don instead of eating the tonkatsu with just sauce and shredded cabbage. Urgh.
If you're wondering how the katsu-don fared, well, ...it was damn good ^.^ And to be honest, that's the bigger reason why hubby and I avoided eating it for so long, because once you start, you can't stop. Despite all our efforts in staying far away from this stuff since last year, we finally broke down and have since bought a few ready-made tonkatsu to make katsudon again (and again). Sigh...
The below is not my recipe for Katsu-don, it's just really how to make Katsu-don, with the tonkatsu already made. I never deep fry anything at home, because it's such a hassle, so if you do, kudos to you. If not, there's always ready-made stuff at the store :P
- Tonkatsu, 1 patty (or 2...)
- Onion, 1 large, sliced
- Eggs, 3 medium, well beaten
- Optional: negi (leeks), thinly sliced
- Shiro dashi, 4 Tablespoons per tonkatsu patty, may be 6-7 for 2 patties
- Usukuchi (light-colored soy sauce, and don't be fooled, this stuff is actually saltier than your average soy sauce), 1 Tablespoon per tonkatsu patty, may be 1.5 Tablespoon for 2 patties
- Sake, 1 Tablespoon per tonkatsu patty
- Cane sugar, 2 teaspoons per tonkatsu patty, may be 3 for 2 patties
- Mix all seasonings and heat in pan, when the sauce is steaming and bubbly, throw in the onions and cook until semi translucent.
- Mean while, toast the ready-made tonkatsu on each side until crispy, dab with paper to remove excess grease and slice into 1-inch stick slices.
- If you are using sliced negi, throw them in once the onions are semi translucent and mix well.
- Dipping the 2 meat sides into the sauce to coat, arrange the tonkatsu slices over the bed of onions in shimmering sauce.
- Pour the beaten egg over the tonkatsu and cover.
- Best served when the eggs are semi cooked and are still jiggly, but if you prefer your eggs well done, that's fine too.