Katsudon
1 boneless pork chop
2 tbsp. flour
salt
pepper
1 egg
1 tbsp. water
1/4 c. panko
3 tbsp. water
1 tbsp. sugar
1/4 tsp. konbu dashi powder
1 tbsp. soy sauce
1 tbsp. mirin
1/2 medium onion
steamed rice
frying oil
(note: Some of these ingredients may be difficult to find depending on where you live. Mirin (a sweet cooking sake) and panko (Japanese bread crumbs) can usually be found in the Asian food sections of grocery stores. Powdered dashi (seaweed stock) may require a trip to the Asian market)
1. Place about 1/2 - 3/4 inch of oil at the bottom of a small saucepan. Heat on stove over medium-high heat.
2. Steam 1/2 cup rice in rice cooker or on stove.
3. Whisk 1 egg in a measuring cup. Separate about 1 tbsp. worth of the egg into a separate shallow bowl, and add about a tablespoon of water to it, and mix.
4. Remove the bone from the pork chop if not boneless, then combine 2 tbsp. flour with a few shakes of salt and pepper in a small bowl. Spread the flour over both sides of the pork chop.
5. Dip both sides of the floured pork chop in the egg-water mixture until both sides are wet.
6. Spread about 1/4 c. of panko bread crumbs on a plate and place the pork chop on top of them, turning the pork chop in the crumbs until covered on both sides.
7. Carefully place the breaded pork chop into the preheated oil so as not to splash. Let pork fry for 10-15 minutes, flipping it over halfway through. The pork will be done cooking around the same time as the rice finishes steaming.
8. Place the 3 tbsp. water, 1/4 tsp. dashi powder, sugar, soy sauce, and mirin in a small frying pan and mix. Cook covered over medium heat until simmering.
9. Chop the top and bottom off a medium onion, then cut in half top to bottom, discarding the outermost layer of skin. Use half the onion and cut into 1/4-inch slices.
10. Place the onion in the heated soy sauce and cover. Cook on medium heat for about 5 minutes, or until the onions are tender and the layers begin to drift apart.
11. Remove the pork from the oil with tongs and cut in half down the middle to check doneness. If still pink, return to the oil until done. Otherwise, cut the pork chop into half-inch strips.
12. Transfer the pork on top of the onions and sauce in the small frying pan and pour the remaining beaten egg over top. Cover and cook for about a minute over medium heat, until the egg turns fluffy.
13. Serve the steamed rice in a bowl. Then tilt the pan to pour the sauce over the rice, and use a spatula to place the pork and onions on top of the rice (the egg will hold most of it together in a single piece). Garnish with parsley if desired.
