Katsu with omelette
Katsu with omelette is a Japanese tender schnitzel with a thin layer of omelette and seasoned in a delicious umami broth.
2 persons
Medium
Japan
Ingredients
Based on 2 persons
- 300g pork tenderloin
- add salt and pepper to taste
- 1 onion
- 6 eggs
- 200g panko breadcrumbs
- 300g Japanese boiled rice
Sauce mix:
- 160ml water
- 1 tsp dashi powder - dashi no moto
- 1½ tbsp junmai sake 14.5%
- 1½ tbsp light soy sauce
- 2 tbsp dai aso mirin - Hamadaya
- 2½ tsp sugar
- Cut the pork tenderloin lengthwise and season with salt and pepper. Beat two eggs in a bowl. Dip the pork tenderloin into the eggs and then into the breadcrumbs. Deep-fry the breaded pork for 6 minutes or until done.
- In the meantime, bring 160 ml of water to the boil, then add the dashi powder, sake, light soy sauce, mirin and sugar. Remove the pan from the heat and keep stirring until the sugar has dissolved. Pour the sauce into a measuring cup. Cut the onion into thin strips, then divide the onion strips and the sauce into two equal portions.
- We make 1 omelet at a time using a small frying pan. Heat oil in a pan and spread the onions over the pan. Then add half of the sauce and bring to the boil. Break two eggs into a bowl and beat them loosely so that you can still see the whites.
- Slowly pour in the eggs and spread evenly over the pan. Place the katsu on top of the eggs and turn the heat to medium-low. Cook the omelet until just done.
- Divide the rice between two bowls. Place the omelette with the katsu on top of the rice and pour the sauce over it.