Dinner Tonight: March 13, 2019
Archive »The Nelson Family's Katsudon
Going around the table, each person names a "rose" (high point), "thorn" (low point) and "bud" (thing to look forward to) from the day.
What's something you've accomplished that took a lot of hard work and determination?
This recipe was shared with us by the Nelson family, a military family whose service has meant raising their four kids in locations around the world. Because of the family’s ever-changing address, mom Heather tries to find ways to duplicate different international specialties at home so the kids don’t miss their old favorites when they’re living in a new country. She says that this Katsudon recipe is the unanimous favorite in their household: “The kids would eat it every day if I let them!”
6-8 thin pork cutlets
1/2 cup flour
1 cup panko
1.5 cups water
1 tsp. dashi powder
2 Tblsp. sugar
2 Tblsp. honey
6 Tblsp. soy sauce
1 white onion, thinly siced
Cooked rice, for serving
Beat two of the eggs in a shallow dish and set aside.
Place the flour in another shallow dish, and the panko in a third.
Dredge each pork cutlet first in flour, tapping off the excess; then in beaten egg; and finally, coat thoroughly in panko.
Coat a large skillet lightly with oil and place over medium heat.
Fry the pork cutlets until golden brown all over, turning once. Remove to a wire rack to cool slightly, then cut into 1/2-inch strips.
In a medium bowl, mix the dashi powder, water, sugar, honey and soy sauce. Pour 3/4 of the sauce into the pan, reserving the rest for garnish.
Add the sliced onions to the sauce in the pan. Cook for about 10 minutes, or until the onions are tender.
Add the sliced pork and cook until the sauce begins to thicken slightly.
Beat the remaining two eggs and pour over the pork. Cover the pan immediately and cook for 1 minute to set the eggs.
Serve over rice, adding the reserved sauce on top.