{"id":205,"date":"2024-08-04T00:17:56","date_gmt":"2024-08-04T00:17:56","guid":{"rendered":"https:\/\/ontheshorterside.com\/?p=205"},"modified":"2024-08-04T00:17:56","modified_gmt":"2024-08-04T00:17:56","slug":"katsudon-from-air-fryer-tonkatsu","status":"publish","type":"post","link":"https:\/\/ontheshorterside.com\/index.php\/2024\/08\/04\/katsudon-from-air-fryer-tonkatsu\/","title":{"rendered":"Katsudon from Air Fryer Tonkatsu"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>3\u00a0large eggs<\/li>\n\n\n\n<li>\u2153\u00a0cup <a href=\"https:\/\/norecipes.com\/how-to-make-dashi\/\" target=\"_blank\" rel=\"noreferrer noopener\">dashi\u00a0stock<\/a>\u00a0(or chicken stock)<\/li>\n\n\n\n<li>2\u00a0teaspoons granulated sugar<\/li>\n\n\n\n<li>1\u00a0tablespoon soy sauce<\/li>\n\n\n\n<li>1\u00a0tablespoon <a href=\"https:\/\/norecipes.com\/what-is-sake\/\" target=\"_blank\" rel=\"noreferrer noopener\">sake<\/a> (I used Mirin)<\/li>\n\n\n\n<li>\u00bc&nbsp;teaspoonpotato starch<\/li>\n\n\n\n<li>2&nbsp;teaspoonsvegetable oil<\/li>\n\n\n\n<li>90&nbsp;gramsonion&nbsp;(thinly sliced about \u00bd small )<\/li>\n\n\n\n<li>380\u00a0grams <a href=\"https:\/\/norecipes.com\/recipe\/tonkatsu\" target=\"_blank\" rel=\"noreferrer noopener\">Tonkatsu<\/a>\u00a0(1 very thick cutlet or 2 thinner ones)<\/li>\n\n\n\n<li>1 scallion\u00a0(chopped, for garnish)<\/li>\n\n\n\n<li>2\u00a0bowls <a href=\"https:\/\/norecipes.com\/cook-japanese-short-grain-rice\/\" target=\"_blank\" rel=\"noreferrer noopener\">cooked short-grain rice<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Katsudon<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1&nbsp;lb&nbsp;pork loin or tenderloin&nbsp;or other pork cutlet<\/li>\n\n\n\n<li>2&nbsp;eggs<\/li>\n\n\n\n<li>1\/4&nbsp;cup&nbsp;flour<\/li>\n\n\n\n<li>1 1\/4&nbsp;cup&nbsp;panko bread crumbs<\/li>\n\n\n\n<li>salt and pepper<\/li>\n\n\n\n<li>oil spray<br><strong>Katsu Sauce:<\/strong><\/li>\n\n\n\n<li>\u00bc&nbsp;cup&nbsp;ketchup<\/li>\n\n\n\n<li>2&nbsp;tbs&nbsp;oyster sauce<\/li>\n\n\n\n<li>2&nbsp;tbs&nbsp;Worcestershire sauce<\/li>\n\n\n\n<li>1&nbsp;tsp&nbsp;sugar<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer.<\/li>\n\n\n\n<li>Optional step: Place your panko in a skillet and toast on stovetop on medium heat until panko turns golden brown (about 3-5 minutes).<\/li>\n\n\n\n<li>Mix eggs and flour in a shallow dish.<\/li>\n\n\n\n<li>Lightly salt and pepper your pork.<\/li>\n\n\n\n<li>Dip pork in the egg\/flour batter, making sure both sides are well coated.<\/li>\n\n\n\n<li>Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides.<\/li>\n\n\n\n<li>Preheat air fryer to 360 degrees F.<\/li>\n\n\n\n<li>Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is. My pork that was about 3\/4 inches thick took 18 minutes.<\/li>\n\n\n\n<li>Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.<\/li>\n\n\n\n<li>Add the&nbsp;dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.<\/li>\n\n\n\n<li>Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.<\/li>\n\n\n\n<li>Push the onions to the edge of the pan and add the tonkatsu in the center.<\/li>\n\n\n\n<li>Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.<\/li>\n\n\n\n<li>Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.<\/li>\n\n\n\n<li>Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.<\/li>\n\n\n\n<li>Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Katsudon Instructions<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":1,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":206,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions\/206"}],"wp:attachment":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}