Since I live alone I'm doing a "cookers" of some Japanese dishes.

Today I will teach you how to prepare the "Katsudon" a dish easy to prepare and usually like a lot of foreigners.

The "Katsudon" is an abbreviation of "Tonkastsu donburi" meaning "Tonkatsu Bowl" and " Tonkatsu "means pork chop.

Since the late nineteenth century Japan began to cook the "Tonkatsu" is simply a pork chop about two inches thick which is breaded and fried. It is usually served sliced ​​and not have to use the knife (You know that here are hot sticks).

Well, the "Katsudon" is simply putting up a bowl of rice the "Tonkatsu" and put some sauce with egg.

Here I put the steps with photos attached of "Katsudon" myself to cook for four people:

1 - Cut four pork chops by the edges to get it right everywhere. Many people (as in my case) it does is also cutting the meat a little at the edges is to crush the Coleton a bit with the knife is made larger and thinner and is easier to fry.

Muestra de un coletón aplastado y el otro sin aplastar.

2 - batter all meat well with flour.

3 - Once you have the breaded meat with flour the rebozaremos raw egg. If the meat was not well with flour egg robozada not remain in the flesh.

4 - breading the meat with bread crumbs ( Panko ). The egg will allow the bread from sticking.

5 - Fry meat with a good amount of oil.

6 - When the meat is fried we will remove from pan and we will remove the oil by putting a little meat on some kitchen paper.

7 - Once the meat does not have much oil will cut the meat into long strips to make it easy to pick up with chopsticks and put it over a large bowl with rice.

With that we're done with the meat, now what we would do is to prepare what would be "the sauce":

8 - Put in a small saucepan of water 180ml, 50cc soy sauce , 75cc of mirin , 60cc of sake (Japanese liquor), a package of dashi (bonito broth powder) and a teaspoon of sugar.

Mirin, dashi and soy sauce.

9 - When all this is boiling you add two onions cut into long strips to the above.

10 - Once the onion is soft will throw the whole mix we have in the casserole in a large skillet (no oil) and add 6 eggs.
All this began to boil again and the egg will go by.
In Japan, the egg is left medium rare (I do not expect to be a tortilla), so this remains as a kind of sauce a little thick

11 - When the egg is a little fact stop the fire and we will add the sauce over the "tonkatsu" in the bowls of rice.

In this I spent a little onion.

That's it! Ready to eat!

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