Rice
by CookWhatHK0 saved
Katsudon tops steamed rice with panko-fried pork cutlets simmered with onion in a sweet dashi-soy broth and finished with set egg.
First, season the pork chops generously with salt and pepper, then lightly dust them with flour.
用鹽和胡椒粉醃豬扒，再撲上薄薄一層麵粉。
Dip each pork chop into the beaten egg, ensuring it's fully coated, and then press it into the panko breadcrumbs until well covered.
將豬扒沾上蛋液，再裹上日式麵包糠。
Heat oil in a pan over medium heat. Fry the breaded pork chops for 5-6 minutes per side, or until they turn a beautiful golden brown. Once cooked, remove them and drain any excess oil.
用中火將豬扒炸至每面5至6分鐘，炸至金黃色，瀝油備用。
In a separate bowl, combine the stock (dashi or chicken), sugar, soy sauce, and mirin, stirring until well mixed.
將高湯、砂糖、豉油和味醂在碗中混合。
In a clean pan or the same pan (after cleaning), sauté the thinly sliced onion in a little oil until it becomes translucent and slightly caramelized.
用油炒洋蔥至透明及輕微焦糖化。
Pour the made stock mixture over the sautéed onions.
將高湯混合料倒在洋蔥上。
Slice the fried pork chops into strips. Arrange these slices over the onions in the pan, then drizzle the remaining two beaten eggs evenly over the pork and onions.
將豬扒切片，放在洋蔥上，淋上蛋液。
Continue to cook on medium-low heat until the egg is just set to your liking.
以中小火烹煮至蛋剛剛凝固。
Serve the katsudon immediately over steamed white rice and garnish with chopped scallions.
鋪在白飯上，以青蔥裝飾。
