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CRISPY PORK KATSUDON

Ingredients:

1 pack (500 g) PUREFOODS PORK KATSU, cooked according to package directions, keep sauce packet
2 pc (120 g each) onions, sliced thinly and divide into 7 portions
7 pc MAGNOLIA BROWN EGGS, beaten separately, 1 egg per katsudon
1 stalk (10 g) onion leek, sliced (garnish)

Tonkatsu Sauce:

2 cups chicken stock
1/2 cup (100 g) sugar
1/4 cup soy sauce

Procedure:

  1. In a sauce pan, make tonkatsu sauce by combining chicken stock, sugar, soy sauce. Mix well and bring to boil. Once boiling, lower heat and simmer for 2 to 3 minutes more. Set aside and divide into 7 sets.
  2. For each kastudon, in a small pan, pour 1 part (1/4 cup) of tonkatsu sauce. Add about 1 portion or 2 tablespoons of sliced onions and boil for 2 minutes. Add one beaten egg and mix well.
  3. Add a piece pork katsu in the middle of the pan.
  4. Swirl pan so egg coats katsu and entire pan. Cook covered until egg sets.
  5. Top on rice bowl and drizzle with katsu sauce from the pack. Garnish with sliced onion leeks.

Makes 7 servings.
(Yield: 7pc /1 pc per serving)

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