Ultra-Thick Katsudon
ID: 9c07cc25...
This is an ultra-thick katsudon that recreates the dish from the anime 'Mister Ajikko,' featuring an overwhelmingly thick piece of pork. Tonkatsu is fried in lard until fragrant and juicy, then simmered in a sweet and savory sauce with fluffy eggs and served generously over rice.
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🍳 Cooking Flow
1. Pierce the ultra-thick pork with a fork, then coat with flour, beaten egg, and breadcrumbs in that order. → 2. Deep-fry in lard while basting with the hot oil, then slice. → 3. Simmer sauce, onions, and the cutlet in a pan, then bind with beaten egg. → 4. Serve over a bowl of rice and garnish with a shiso leaf.
Cooking Steps
Brief Cooking Order
1. Pierce the ultra-thick pork with a fork, then coat with flour, beaten egg, and breadcrumbs in that order. → 2. Deep-fry in lard while basting with the hot oil, then slice. → 3. Simmer sauce, onions, and the cutlet in a pan, then bind with beaten egg. → 4. Serve over a bowl of rice and garnish with a shiso leaf.
Introduction
This is an ultra-thick katsudon that recreates the dish from the anime 'Mister Ajikko,' featuring an overwhelmingly thick piece of pork. Tonkatsu is fried in lard until fragrant and juicy, then simmered in a sweet and savory sauce with fluffy eggs and served generously over rice.
Step 1
Thoroughly prick the entire piece of pork with a fork to cut the fibers and tenderize it.
Step 2
Evenly coat the entire surface of the pork with flour.
Step 3
Beat the eggs in a bowl, dip the meat in the egg, and then press it firmly into plenty of breadcrumbs to coat.
Step 4
Add cubed lard to a frying pan and heat to melt, then add the breaded ultra-thick pork. Fry slowly while basting the top of the meat with the hot oil using a ladle, then flip and fry both sides until golden brown.
Step 5
Once fried, cut the tonkatsu into bite-sized pieces.
Ingredients List
Important Notes
Since you are using extremely thick meat, the key is to pierce it thoroughly with a fork and fry it slowly over low to medium heat while basting with oil to prevent the surface from burning.
Using lard for frying enhances the richness and fragrant aroma of the dish.
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