Nisei Ski Club

by Karen Soo, Newsletter Editor

If you ever gone on a Nisei Ski Club weekend / weeklong ski trip, I’m always thinking what to make for breakfast and dinner. What are we going to eat is always the topic of conversation. A lot of thought goes into the planning. The recipes has to be easy so it does not take up my time in the kitchen.  I have to give thanks to my condo roommates who ultimately becomes my Sous Chefs and dishwashers. An extra thank you to Amy Tsuhako who has been my collaborator, co tour leader and past condo mate.  

Remember, I’m on vacation too and I don’t want to spend the entire hours cooking in the kitchen. Don’t get me wrong, I love to get creative and cook, something that is easy and delicious and does not take too much time. Starting this month, I’m going to start sharing some my favorite recipes that I had used during the pandemic.

When I go to a Japanese restaurant, one of my favorite dishes to order is the Hamachi Kama, Beef Sukiyaki, Bento boxes and the Pork Donburi. The pork is crispy, a combination of onions and eggs over rice. It’s so filling and delicious. It’s the best comfort food

The good thing about this recipe is that there is no frying. I DO NOT deep fry in my house. Cleaning the oil spattering all over the place and stinking up my place is a sore subject. I just don’t go there.

This month, we’re going to make Bake Katsudon. This dish is simple and so good.

Crispy pork cutlet without deep frying and simmered in runny egg with a dashi broth, and served over hot steamed rice. Then you use one skillet to make the rest of the sauce which consist of the onions and eggs.

It’s going to be your new favorite weeknight meal.

Servings – 2

Preparation for the Bake Pork Katsu

1 cup Panko (Japanese Breadcrumbs)

1 Tbsp Vegetable oil

2 pieces boneless pork loin chops – 1/2” thick

1 tsp kosher salt

Freshly ground black pepper

1-2 Tbsp all-purpose flour (plain flour)

1 large egg

For the Katsudon

½ Onion

2 large eggs

2 Serving cooked Japanese short grain rice

2 Tbsp chopped green onions

For the Sauce

2 cup Dashi – Japanese soup stock

2 Tbsp sake

2 Tbsp mirin

2 Tbsp soy sauce

2 tsp sugar

1-Gather all the ingredients. Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer to use a wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.

To Toast the Panko

1 – Combine the panko and oil in a frying pan. Toast the panko over medium heat, stirring frequently, until golden brown. Transfer the toasted panko into a shallow dish and allow to cool.

To Prepare the Pork

1-Cut off the extra fat from the pork. Make several slits on the connective tissue between the meat and remaining fat. Tip: Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the tonkatsu to stay nice and flat and prevent the cutlets from curling up.

2-To tenderize the meat, pound both sides of the cutlets with a meat pounder; if you don’t have one, then use the back of the knife. Mold the flattened meat back into the original shape with your hands.

3-Sprinkle the cutlets with salt and freshly ground black pepper.

4-Dredge each pork piece in the flour to coat completely. Pat off the excess flour.

5-Next, beat one egg in a bowl. Then, dip the pork into the beaten egg and coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.

To Bake

1-Cut off the extra fat from the pork. Make several slits on the connective tissue between the meat and remaining fat. Tip: Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the tonkatsu to stay nice and flat and prevent the cutlets from curling up.

2-Remove the tonkatsu from the oven and cut into 1-inch pieces (so you can eat them with chopsticks). Press the knife directly down into the cutlets, instead of sawing back and forth. This way, the panko crust will stay on the meat. Set aside for now.

To Prepare the Katsudon Ingredients

1-Cut the onions into thin slices.

2-Combine the sauce ingredients in a liquid measuring cup or bowl. This amount could be more than you need, depending on the frying pan size you use. You can store the extra in a mason jar in the refrigerator for up to a week. In a separate small bowl, beat one egg.

To make the Katsudon usuing a Oyaakodon Pan or 8” Skillet

1-For each serving, put half of the onion slices into the pan and pour ½-¾ cup of the sauce on top to cover them. Adjust the amount of sauce based on your frying pan size. Bring the sauce and onions to a boil. Lower the heat to medium and cook the onion slices until translucent, about 4-5 minutes.

2-Carefully place one baked and sliced tonkatsu cutlet on top of the onions in the sauce and turn the heat to medium high. Then, slowly drizzle the beaten egg, evenly distributing it over the tonkatsu and broth. Cover the pan with the lid.

3-When the egg is half cooked, about 30 seconds, turn off the heat. The egg will be just set on the bottom and runny on top.picuer

To Serve

1-Prepare one serving of hot steamed rice in a donburi bowl. Slide the cooked tonkatsu and egg mixture, including the sauce, on top. Sprinkle some green onions and continue cooking and plating the second serving.

Check out video

https://www.justonecookbook.com/baked-katsudon/#wprm-recipe-video-container-62004

Bon Appetite – Julia Child and Karen Soo shares the same birthday.