BEETS N'JAMZ

It's always dinner time at my house.

On a Japanese comfort food-streak and thought I’d share the yummy katsudon I made a few weeks ago from leftover homemade katsu. The recipe came from the Everyday Harumi cookbook by Harumi Kurihara, Japan’s version of Martha Stewart who’s not as edgy and definitely not blond. Katsudon is the best way of transforming pork katsu (or chicken) into an entirely new dish. Plus I know how we all hate wasting leftover deep fried pork.

Katsudon Recipe (Everyday Harumi):

1 cooked tonkatsu pork steak

Small onion (about 2 oz), peeled

1-2 medium eggs

1/2 cup dashi stock

2 Tbsp soy sauce

1 Tbsp mirin

1 Tbsp sugar

A bowl of hot cooked Japanese sushi rice (about 3/4 cup)

Directions: Cut the tonkatsu pork steak into 6 bite-sized pieces. Slice the onion thinly. In a bowl, lightly beat the eggs together

Put the dashi, soy sauce, mirin, and sugar into a small saucepan and cook over medium heat until the sugar dissolves

Add the onion and cook until it starts to soften, then add the tonkatsu pork steak and cook until heated through

Pour the beaten egg on top of the tonkatsu pork steak and leave to cook- DO NOT MIX IN. When the egg looks almost cooked, cover the pan with a lid, turn off the heat, and allow it to absorb the flavors

Carefully tip the tonkatsu pork steak, the onion, and the remaining liquid onto a bowl of hot rice and eat immediately

Dinner Pairing: Feeling a little rockabilly with Wanda Jackson - Fujiayama Mama.