Ingredients with Measurements:
- 4 boneless pork chops (1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cups cooked rice
- Green onions, chopped (for garnish)
Special equipment needed:
- Frying pan
- Saucepan
Step-by-step instructions:
1. Season the pork chops with salt and pepper on both sides.
2. Dredge the pork chops in flour, shaking off any excess.
3. Dip the pork chops in the beaten eggs, then coat with panko breadcrumbs.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Add the pork chops to the pan and cook until golden brown on both sides, about 3-4 minutes per side.
6. Remove the pork chops from the pan and set aside.
7. In the same pan, add the sliced onions and minced garlic. Cook until the onions are translucent, about 5 minutes.
8. Add the beef broth, tomato paste, Worcestershire sauce, soy sauce, and sugar to the pan. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
10. While the sauce is simmering, slice the pork chops into strips.
11. Add the sliced pork chops to the sauce and cook for an additional 5 minutes.
12. Serve the pork katsu hayashi rice over a bed of cooked rice.
13. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for frying pork chops
Serving size:
4 servings
Nutritional information:
Calories per serving: 530
Fat per serving: 18g
Carbohydrates per serving: 56g
Protein per serving: 36g
Substitutions for ingredients:
- Chicken or beef can be used instead of pork chops.
- Gluten-free flour and breadcrumbs can be used for a gluten-free option.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use Japanese rice instead of regular rice for a more authentic dish.
- Add a splash of sake or mirin to the sauce for a sweeter taste.
Tips and tricks:
- Make sure the oil is hot before adding the pork chops to the pan.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Double the sauce recipe if you prefer more sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork katsu hayashi rice in a bowl with the sauce and pork chops on top of the rice.
Garnishes:
Chopped green onions
Pairings:
Miso soup, edamame, or a side salad
Suggested side dishes:
Miso soup, edamame, or a side salad
Troubleshooting advice:
- If the pork chops are not crispy, increase the heat and cook for an additional minute on each side.
- If the sauce is too thick, add more beef broth to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hayashi rice is a popular Japanese dish that originated in the early 20th century. It is a Western-style dish that combines rice with a tomato-based sauce and meat.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve hot with a side of miso soup, edamame, or a side salad.
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Region: Japanese