Image Source: Snoop_snoopy/Flickr Mother’s Day is a wonderful time to show your mom a little appreciation for all those times she came to your rescue on those homework assignments you left to the last minute, or when she agreed to host Easter Dinner.
Show her a little appreciation and wow her with your worldliness by preparing Katsudon, a traditional Japanese pork dish. Pick up some of our boneless pork chops over here, and then try your hand with a recipe we found on The Spruce that’s sure to warm any mom’s heart: Katsudon.
- 4 cups Japanese steamed rice
- 2 center-cut, boneless pork chops, pounded down to a centimeter thick
- salt and pepper flour, for dusting
- 1 cup panko
- oil, for frying
- 1 onion, thinly sliced
- 1 1/4 cup dashi soup stock
- 1/3 cup soy sauce
- 2 Tbsp mirin
- 1 Tbsp sugar
- 5 eggs
- Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat 1 egg. Put the panko into another shallow bowl.
- Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes.
- Drain on a plate lined with a paper towel.
- Slice your pork cutlet into pieces.
- Put the dashi soup stock in a pan and cook on medium heat. Add soy sauce, mirin, and sugar to the soup and bring to a boil.
- Stop the heat.
- To cook 1 serving of katsudon, put one quarter of the soup in a small skillet. Add one quarter of onion slices in the soup and simmer for a few minutes on medium heat. Add 1 serving of pork cutlet pieces to the pan and simmer on low heat for a few minutes.
- Beat an egg in a bowl.
- Bring the soup to a boil on medium heat, then pour the egg over pork cutlet and onion.
- Turn the heat down to low and put on a lid.
- Serve 1 serving of steamed rice in a large rice bowl, then place the simmered pork cutlet on top of the rice. Repeat the process.
About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.