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Part 1: 4 pork chops
1/2 tsp water
3/4 cp gluten free bread crumbs
Part 2 (per serving): 1/2 cp water
1 tsp Hondashi
1 tbsp gluten free soy sauce
2 tsp sugar
2 tsp rice vinegar
Rice or Rice Noodles for serving
Part 1: Pound pork chops until 1/2 in thick or less. Beat egg in a bowl and add 1/2 tsp water. Put 3/4 cup bread crumbs in another bowl. Sprinkle pork chops with small dusting of flour on both sides, then dip in egg. Coat both sides well with bread crumbs and place into hot oil to fry, about 5 minutes on each side. When finished, place onto a paper towel lined plate to cool for a couple minutes. Then cut into 1/2 in strips or bite size chunks.
Part 2: Combine all ingredients for part 2 into a small pot. Bring to a boil, then reduce to a simmer and place one serving of pork into broth. Simmer for one minute. Beat an egg and pour it over pork. Cover and cook another minute or two until egg is set. Repeat Step 2 for each serving.
A couple months ago my sister got me interested in an anime called Yuri on Ice. It was a really cool show about a Japanese ice skater, and he kept mentioning this one dish he absolutely loved, Katsudon. The pictures they showed looked really tasty, and my sister and I both wanted to try it, so I looked up a couple recipes to figure out the basics and came up with this recipe. It is so tasty. It uses quite a few dishes, but is fairly quick and easy to make.
Part 1 All Part 2
To start off, if you are serving rice with this dinner, you should go ahead and have it cooking. If serving rice noodles, wait to start them until part 2. For part 1 you will need 4 pork chops, or one per serving, one egg, maybe a 1/4 cup of flour for dusting the pork chops, 3/4 cup gluten free bread crumbs, and enough oil to fill frying pan about 1/2 in. Part two is generally made in individual servings, but you can do two servings in a pot and divide it up afterwards. I wouldn’t do more than two servings in a pot though or it won’t cook right. So for each serving you will need another egg, 1/2 cup water, 1 tsp Hondashi (which you can find here or at a local international market), 1 tbsp gluten free soy sauce, 2 tsp sugar, and 2 tsp rice vinegar. The rice noodles we like to use are Annie Chun’s Maifun Brown Rice Noodles.
Start by beating the pork chops until they are about 1/2 in thick or thinner. A meat pounder is definitely the best tool for this, but since if you don’t have one you can do what I do. I usually cover the meat with plastic wrap to prevent any messes, then beat it with a good sturdy wood rolling pin. Once you have it the thickness you want, dust both sides with flour. Coat in egg, and bread crumbs. I usually get Kroger brand bread crumbs, but you can also get these.
After breading each one, place into hot oil and fry for about 5 minutes on each side. They will turn crispy and golden as they cook. When they are finished, place onto a paper towel lined plate for a couple minutes to soak up the extra oil. Then cut into strips or bite size chunks.
At this point if you are making rice noodles, you will want to go ahead and start boiling the water to cook them. Combine the water, Hondashi, soy sauce (I recommend Tamari), sugar, and rice vinegar in a small saucepan. Bring to a boil, add the pork and turn down to a simmer for 1 minute (at this point the noodles should probably go on). Then beat the egg and pour over the pork. Cover and cook another minute or two until egg is set. Serve over rice or rice noodles.