Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 2 cups cooked short-grain rice
- 1/4 cup sliced scallions
- 4 tablespoons tonkatsu sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
Special equipment needed:
- Deep-fry thermometer
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the pork chops with salt and pepper.
3. Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, add the panko breadcrumbs.
4. Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it in the panko breadcrumbs, pressing the breadcrumbs onto the pork chop to make sure it sticks.
5. In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. Fry the pork chops for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a wire rack to drain any excess oil.
7. In a small saucepan, combine the tonkatsu sauce, soy sauce, and mirin. Cook over medium heat until heated through.
8. To assemble the donburi bowls, divide the cooked rice among four bowls. Top each bowl with a pork chop, sliced scallions, and a drizzle of the tonkatsu sauce.
9. Bake the bowls in the preheated oven for 5-10 minutes, until heated through.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 26g
Carbohydrates: 63g
Protein: 38g
Substitutions for ingredients:
- Chicken breast can be substituted for pork chops.
- Japanese breadcrumbs (panko) can be substituted for regular breadcrumbs.
- Sliced green onions can be substituted for scallions.
Variations:
- Add a fried egg on top of each bowl for a classic Japanese donburi.
- Use different sauces, such as teriyaki or curry, instead of tonkatsu sauce.
- Add vegetables such as shredded cabbage or sliced carrots to the bowl.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the pork chops to ensure they cook evenly.
- Use a wire rack to drain any excess oil from the pork chops after frying.
- Cook the tonkatsu sauce over low heat to prevent it from burning.
Storage instructions:
Store any leftover pork chops and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops and rice separately in the microwave or oven until heated through.
Presentation ideas:
Serve the Tonkatsu Donburi in traditional Japanese donburi bowls for an authentic presentation.
Garnishes:
Garnish with additional sliced scallions or sesame seeds.
Pairings:
Serve with miso soup and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the pork chops are not cooked through after frying, finish cooking them in the oven.
- If the breading falls off the pork chops during frying, make sure the oil is at the correct temperature and that the pork chops are coated evenly.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature before frying.
- Use separate cutting boards and utensils for raw meat and cooked food to prevent cross-contamination.
Food history:
Tonkatsu Donburi is a popular Japanese dish that originated in the early 20th century. It consists of a breaded and fried pork cutlet served over rice with various toppings and sauces.
Flavor profiles:
Tonkatsu Donburi is savory and slightly sweet, with a crispy texture from the fried pork cutlet and a rich umami flavor from the tonkatsu sauce.
Serving suggestions:
Serve the Tonkatsu Donburi hot and garnished with sliced scallions and sesame seeds.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese