PORK KATSUDON INSPIRED BY YURI!!! ON ICE

For the Fresh Panko

Remove the crusts from 5 slices of Shokupan, tear them into medium pieces, and pulse until fluffy crumbs form. Don't over-process; you want texture. Set aside.

For the Cabbage (Ohitashi style):

Bring a stock pot of heavily salted water to a boil, enough to cover a whole head of Napa cabbage, and place the Napa cabbage in the pot. Boil until tender, about 12-15 minutes.

Remove the cabbage from boiling water and check for tenderness by poking with a fork (it should slide in easily, and return to boiling if needed. Transfer the cabbage to a stoneware pan or other cooking vessel and allow it to sit and cool.

While the cabbage is cooling, combine Dashi, soy sauce, and Mirin in a small pan over medium heat to create umami broth for the cabbage. Simmer until heated, about 3-5 minutes, then cut the Napa cabbage into quarters.

Pour the broth over the cooled cabbage quarters and refrigerate to allow the flavors to soak in.

Slice the quartered cabbage into cross-sections to serve.

For the Pork cutlet(s)

Prepare the pork: Trim the excess fat from the cutlets and score along the membrane and tendon (edges) to prevent curling.

Wrap the pork in plastic wrap and pound with a meat tenderizer until sufficiently flattened, about 1/2-inch thick. Season both sides of the pork with salt and pepper. Set aside.

Set up the breading station: flour in one dish, beaten eggs in another, and Panko in a third.

Coat the pork in flour first, then dip in the egg, and Panko in the third until thoroughly covered.

In a medium pan, Heat the vegetable oil to 350° and fry the pork cutlet(s). Move the pork around to prevent sticking for about 4-5 minutes until golden brown. Drain on a wire rack. Set aside.

For the Sauce:

In a small saucepan over medium heat, combine Dashi, soy sauce, Mirin, sliced onions, and sugar. Simmer until the onions soften.

Cut the fried pork cutlet(s) into thick slices (about 6 slices) and place in the simmering sauce.

Pour the partially beaten egg over the pork and cover with a lid. Check the egg after 30 seconds and cook longer, if necessary, depending on desired doneness. The egg should act as a binder and create marbled streaks over entire dish.

For the Assembly:

Prepare serving bowl of steamed rice.

Carefully transfer the pork, egg, and sauce mixture from the pan to the bowl of rice, arrange to ensure the sauce spreads evenly over the top. Top with 3 peas to garnish.

Serve with Ohitashi-style cabbage topped with bonito flakes on the side.

Preheat oven to 350°.

Lay the Shokupan crusts on a baking tray lined with parchment paper and brush with melted butter. Sprinkle with granulated sugar or sweetener of your choice.

Bake in oven for 10 minutes or until golden brown and crisp.

Snack while cooking!