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Nutrition Facts
Serving Size 1 (493g) Recipe makes 8 servings The following items or measurements are not included below: dashi stock
Calories 967
Calories from Fat 464		(48%)
Amount Per Serving		%DV
	Total Fat 51.6g	79%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 18.1g
	Trans Fat 0.1g
Cholesterol 374mg		124%
Sodium 1534mg		63%
Potassium 760mg		21%
Total Carbohydrate 77.7g		25%
	Dietary Fiber 4.6g	18%
	Sugars 7.6g
Protein 44.8g		89%
Vitamin A 531mcg		10%
Vitamin B6 1.0mg		48%
Vitamin B12 1.6mcg		27%
Vitamin C 18mg		31%
Vitamin E 7mcg		23%
Calcium 144mg		14%
Iron 6mg		36%
detailed view... how is this calculated?

Katsudon (Japanese Dish) Recipe #289669

A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :)

by Pneuma

1¾ hours | 50 min prep

SERVES 8 , 8 pieces

8 eggs, scrambled separately (but do this after the meat's fried)

Marinade

1 kg pork chop (or sliced chicken breasts)
15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons )
2 tablespoons soy sauce
1 teaspoon pepper
1/2 cup onion, chopped

For dredging

1 cup flour, as needed
3 eggs
1 cup panko, as needed

For frying

1 cup cooking oil, for deep frying, as needed

Stock

2 cups dashi stock or water
1/2 cup soy sauce
1/4 cup onion, chopped
1/4 cup leek, chopped
2 tablespoons rice wine or mirin
1 tablespoon sugar

Garnish

2 green onions, chopped

Serve with

8 cups steamed rice, cooked and each cup placed on a big bowl

Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes --.
Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
Garnish with chopped green onions.
Dish is served. Enjoy!

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