Hi, I'm Ashlee Marie.
And today, I'm making two of my very favorite dinners that I learned to make when we were living in Japan- Tonkatsu and Katsudon.
They're both breaded pork cutlets sliced up and served over rice.
The Tonkatsu sauce is a really rich, dark, flavorful sauce.
You don't need a lot of it.
It's really strong.
And the Katsudon is this sweet egg and oniony dish that's poured over, and the sauce gets into the rice.
And seriously, it's amazing.
This is actually the very first food that I ate when we moved to Japan and I fell in love instantly.
I love Japanese food and I hope to make some more for you.
So, don't forget to subscribe so you don't miss anything like Japanese food, or desserts, or cake.
And let's get started.
Now, it's time to start on our pork chop.
Now, you don't want a thick pork chop, and you don't want a thin pork chop.
You want something kind of in the middle.
Just a little bit under an inch.
And, you want it to be boneless.
So, take your pork chop and slide it into a bag.
And really, I do this just to keep the meat from splattering everywhere as we hammer it.
And then, just taking the dull side of a meat mallet, we're just tenderizing it.
Flip it over, do the other side.
And of course, it's also getting a little bit thinner, which will help the cooking time.
We've about doubled this in size.
Now, we're going to coat our pork chops.
So, I have flour.
I have two eggs, I'm going to beat really fast.
And then, we have Panko Japanese bread crumbs.
Taking your first pork chop, you want to get it in the flour.
And you want to kind of dust off the extra flour.
We're not looking for a lot of excess, because if it's too floury when you put it in the eggs, it will actually just fall off.
So, then dip in your eggs.
Pull it out.
Kind of let the extra egg drip off a little bit.
Then, put it in your bread crumbs.
Now, you can just lay it into your bread crumbs, but I find that if you pour your bread crumbs on top, you get a better coverage.
So, I tend to kind of grab it and press extra onto it.
Now, I have heard of some people who then take it and dip it back in the egg and back in the bread crumbs again to give it a little bit of an extra crispness.
But, I've never found that to be necessary.
So then, put it off to the side and repeat.
So, put your pork cutlet into the oil.
And it should bubble right away like this.
That lets you know that it's hot enough.
If it's not bubbling quite enough, just turn the heat up.
You can leave the pork chop in, cook it a little lower and slower.
It will still work out just fine.
Personally, because I can only cook one at a time, I like to cook them a little faster.
So, I like to cook this on medium-high, high.
Kind of right in between medium-high and high.
But, medium-high or medium- medium.
this is so confusing! Anyway, cook it wherever it works for your speed and temperature.
If you find that they're cooking faster than you're really ready for them, then just turn the temperature down a little bit.
If you find that you're standing around waiting a lot, turn the temperature up a little bit.
Just, never all the way to high.
That can be a little bit problematic.
Anyway, on medium-high, high- I cook it for about a minute on each side and then I flip it over.
And when it is a nice golden color, pull it out.
Let the extra oil drain off.
Then, put it over on a cooling rack, over some paper towels and newspaper to collect all that grease, and put in the next one.
Now, traditionally, you just slice these somewhat thinly and serve them with whichever sauce you want.
Look how good that looks.
That pork is glistening still.
Yum! I'm so hungry.
We're going to start with the Tonkatsu sauce, because it can be made ahead of time and cooled in the fridge.
Now, I would recommend using a saucepan, because we're reducing this.
Which means, it's going to be splashing and splattering a lot as it bubbles away.
Now, for you guys, I'm going to be using this shallower pan just so you can see the sauce a little bit better.
But, it is going to make a mess.
So, we're going to start with some soy sauce and some sugar.
Now, add to that some Worcestershire sauce.
I never know if I'm saying that right or not.
Then finally, we are going to add some ketchup.
Turn that on and start stirring it.
So, it's bubbling away nicely.
It's getting nice and thick.
Our goal was to reduce it by 20%.
And it looks like we've done that nicely.
Took about 5 minutes.
So now, we're going to add Dijon mustard, and some allspice.
Stir that in.
Oh, that smells so good! And once it's completely incorporated, we're going to turn off the heat and let it cool.
Our Tonkatsu sauce is nice and cool, and we are ready to put in in a container.
So, I just bought this little condiment container that I keep it in, and it holds a double batch for me.
And then, you can either use it right away or keep it in the refrigerator.
It will stay good for about 4 or 5 weeks.
Slice your pork cutlet, serve it over the rice, and then top with your Tonkatsu sauce.
Now, to make the Katsudon sauce.
The first thing we're going to do is slice our green onions.
So, we actually want to slice these at a pretty sharp diagonal.
Now, we want to start with some kind of stock, a cup and a half.
Now, you can use chicken, you can use beef, or you can use vegetable, whichever you prefer.
Then, we're going to add everything else.
This is mirin, which is a Japanese rice cooking wine.
And some sugar, because this is a little bit sweet.
Some soy sauce.
Some oyster sauce.
And, finally, a touch of fish sauce.
Now, traditionally, you make this with something called dashi.
It's a liquid broth almost, made out of seaweed and kelp, and it's very fishy.
But, it's kind of hard to find here in the states.
And so, I created some substitutions within this of things you can find in your normal grocery store, such as the soy sauce, the oyster sauce, and the fish sauce.
You want to bring that mixture to a boil, and then we're going to add our green onions.
And we're going to take 4 eggs and slightly beat them.
And, we're going to pour the egg mixture into the boiling mixture, and we're going to pull it off the heat as soon as the eggs are about half way cooked.
Once your eggs are half way set, you are ready to pour it all over your pork cutlet and your rice.
It will soak down into that rice and the cutlet.
And oh, seriously, it is so good.
And, it's all finished.
Really easy to make.
And I love that it's something the adults love as much as the kids love.
Now, my kids always go for the Tonkatsu sauce, where I like to change it up and I alternate between the Tonkatsu sauce and the Katsudon sauce.
And now, is when I get to give this a try.
Let's start with the Tonkatsu sauce.
Now, the chopsticks are a must.
Make sure you get some rice.
The pork is cooked perfectly.
And that sauce is awesome.
It has a nice bite to it, so don't go overboard when you're putting sauce on yours.
And now, for the Katsudon.
Now, honestly, I have to tell you that I haven't taken the time to make this for myself in a while, so I'm really looking forward to this.
The sauce goes down inside the rice.
Mmm, so good.
I think I'll just eat this whole bowl right now.
This just takes me right back to Japan.
In Japan, they eat with their bowls right here, and they just shovel it in.
And I love that.
I'm just shoveling.
I loved living in Japan.
And the food that I miss the most is actually the day-to-day simple foods like this Tonkatsu.
Over there, you can get it anywhere.
Walk into any restaurant and they have it.
restaurant and it's almost never on the menu.
So, that's why I make it myself Because, it's worth it.
It's good, it's simple, it's delicious.
I absolutely love it.
And I would love to share more with you.
So, leave me a comment down below letting me know what ethnic food you like the most.
I like Japanese, and Greek.
And I love Indian food, and Thai, and Mexican.
So, let me know what recipes you'd like to see more of in the comments down below.
Don't forget to subscribe so you don't miss anything.
And thanks for watching.
Mmm, so good.