On Monday night, I made Katsudonuri! Katsudo-what? Before Daniel’s parents left for S. Korea, I copied a few recipes out of my mother-in-law’s cookbooks, and decided to surprise Daniel with one of them on Monday night. (He was thrilled, and said it brought back many wonderful memories.)
I couldn’t find katsudonuri on the internet, but based on the recipe, I believe it’s also called tonkatsu. This recipe is a Japanese recipe and is actually originally from Daniel’s grandmother, who was a missionary in Japan for many years (and S. Korea).
- (Enough cooked rice for 6)
- 6 pork chops (I only used 3)
- 2 eggs, beaten
- bread or cracker crumbs, finely chopped
- 1 cup water
- ¼ onion-very thinly slice
- 1/3 cup soy sauce (salty)
Dredge chops in flour, dip in 2 beaten eggs, cover with crumbs. Fry in hot fat (umm…just normal vegetable oil was fine :)). Heat sauce, add 1 T sugar and 1 T fat from frying and left-over beaten egg. Cook and stir for 3 to 4 minutes. Place rice in individual bowls, pour 3 or 4 spponfuls of sauce over rice. Slice pork chops in strips and place one chop in each bowl (the strips)
Though it’s not the most healthy way to consume meat and rice, we both really enjoyed this meal!
**Note: You’ll probably want to add salt, pepper, and other seasonings to the flour or to the meat while it is frying..