Katsu Don with Egg

Inspired by the video link that Jack forwarded me, I wanted to have an attempt at this dish, which I usually go to to get my fix at Romankan - B2 Takashimaya Food Hall - specialising in Japanese Tonkatsu (Fried Pork Chops) & Curry. Their pork chop sandwiches are also incredibly yummy!

Anyway back to the video link - you MUST check it out if you wanna learn more about cooking traditional Japanese dishes! The videos are narrated by this "dog" Francis with a heavy Japanese accent. Quite funny really..

I did make a few changes (sorry can't follow rules very well) - and instead of just marinating with salt and pepper, I marinated the pork chop using my Grandmother's (Mah-Mah) special recipe. The pork itself is much tastier this way! :D

Serves 1
Ingredients:

100g 1cm thick Pork Loin or Ribeye
70g Onion
1 Egg

- Marinade -
1 Tbsp Soya Sauce
1 tsp Sugar
1 tsp Worchestershire Sauce
Pinch of Salt
Pinch of Pepper

- Coating -
Corn Flour
1/4 Egg
2 Tbsp Water
Nama-Panko - Fresh Bread Crumbs
Oil

- Sauce -
50ml Water
1/5 tsp Granulated Dashi
1 Tbsp Soy Sauce
1 Tbsp Mirin
1 tsp Sugar

Steamed Rice (preferably Japanese Rice)

Directions:
1. Wash Pork chop and pat dry with kitchen towel. If pork chop is too thick, horizontally slice into two but without cutting all the way through (butterfly). Open up and make incisions around the tougher tendons and tenderize by beating it with a wooden spoon :P. Marinate for 20mins
2.Thinly slice onions and set aside.
3. To prepare coating - layout corn starch in a dish (1), lightly beat 1/4 egg with water (2), and layout nama-panko on a flat tray/dish (3)
4. To coat pork chop, first lightly dust with (1), then dip in (2) and finally, press on breadcrumbs in (3) making sure it is well coated.
5. Heat Oil in a deep pot/ wok on medium. Once it's hot enough (test with small piece of breadcrumb - it's ready if it floats with bubbles) gently place pork chop and fry for approx 2-3 mins depending on thickness. Remove from oil and drain on a sieve and kitchen towel below.
6. Cut pork chop into 1.5inch strips, line neatly on a plate and set aside.
7. Beat 1 egg very lightly and set aside.
8. The next few steps need to happen rather quickly because you don't want the tonkatsu to turn cold. In a small skillet, on medium heat, add in water, sugar, mirin, granulated dashi and soya sauce and stir lightly till dissolved. Add onions, cover with lid and leave to cook for about 1 minute on medium high heat and liquid is reduced slightly.
9. Arrange tonkatsu in the pan over the onions, turn on high heat and quickly pour the beaten egg around and over the tonkatsu. Stir lightly so that the egg mixes with the liquid.
10. Cover with lid and leave to cook for about 15 secs or until the egg mixture starts to set (depends on how runny you like yours to be) and remove from heat.
11. Half-fill bowl with steamed rice and transfer the tonkatsu+egg on top of the rice to serve. Eat up!!