關於 pan fried boneless pork chops ，我們在網路上蒐集到這些相關的討論、資訊與評價

Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!

I used Pink Deep Fryer by Fujihoro:
https://amzn.to/2Tqkrps

Other VR180 Cooking Videos:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnjEVZzFKuSuuFjgpcf6Yem

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Katsudon (Pork Cutlet Rice Bowl)

Difficulty: Very Easy
Time: 30min
Number of servings: 1

Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

レシピ（日本語）
https://cooklabo.blogspot.com
---------------------------------

Music by
YouTube Audio Library

I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!

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Katsudon is a pork cutlet rice bowl. Salty sweet flavor goes great with white rice! I hope you like it.

You can make it from 1 serving, perfect for a quick meal ;)

Deep Frying Oil I used:
http://www.nisshin-oillio.com/goods/vegeoil/product/index.shtml

Hon-Dashi (packaged Dashi powder):
https://amzn.to/2EBX052

Revised the old version since it has a copyright issue.
過去にアップしたものは著作権の都合上編集し直しました。
https://www.youtube.com/watch?v=gLxB883N5Mo

---------------------------------
Katsudon

Difficulty: Easy
Time: 30min
Number of servings: 1 serving

Ingredients:
((Tonkatsu))
1 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu in the egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2011/08/blog-post_13.html
---------------------------------

Music by
YouTube Audio Library
Stay with You

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♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
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Last time I covered Tonkatsu, so I will now move on to Katsudon, which is another popular Japanese dish that I received a lot of request :D

Katsudon is a pork cutlet rice bowl. It has a salty sweet flavor that goes great with rice! I hope you like it!!!

You can make it from 1 serving, so I will list the ingredients for 1 :D

---------------------------------
Katsudon

Difficulty: Easy
Time: 30min
Number of servings: 1 serving

Ingredients:
((Tonkatsu))
1 boneless pork chops
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1oz.) onion
* 75cc water
* a pinch of Hon-Dashi (packaged dashi powder)
http://www.amazon.com/Hon-dashi-5-28oz/dp/B0038OSNTA?ie=UTF8&tag=creaha-20&link_code=btl&camp=213689&creative=392969
* 2 tsp. soy sauce
* 2 tsp. mirin (sweet sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of steamed rice

Directions:
((Tonkatsu))
1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.
5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D

↓レシピ (日本語)
http://cooklabo.blogspot.com/2011/08/blog-post_13.html
---------------------------------

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo

Product I used:
Nisshin OilliO VegeFruit Oil: a delicious blend of palm fruit, canola and corn.
http://www.nisshin-oillio.com/english/annual/pdf/2010/ar2010_03.pdf
Hon-Dashi (packaged dashi powder)
http://www.ajinomoto.com/tasty/dashi/dashi2.html

Music by
Noa Noa
HUMAN NATURE

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