So this is probably one of my favorite meals. Which is ironic since Japanese food is all about elegance and this is something you make with leftovers from that elegant meal you had last night. I literally read that in a cookbook, “use leftover pork katsu from the night before, do not make katsu just for this meal.” So because the cookbook was from a well respected Japanese chef, I kinda obliged. I made Gouda Macaroni and Cheese with Mini-Pork Chops (recipe coming!) and used the leftover pork for this recipe. However, if we’re going to be honest, I fried extra pork chops so I could make this dish later. I love high end sushi, but I LOVE warm comfort foods too. Also I love butter…but more on that later.

So this dish is loosely based on the Pork Katsu recipe in Mastering the Art of Japanese Home Cooking by Masaharu Morimoto, however I made a few changes. Most of my changes were based on availability, as while I do have a lot of Asian ingredients, there were some that I was missing, and to be honest I prefer a slightly more American flavor profile. I also added a side of soy mushrooms because I wanted to make the dish a little heartier. The dish must have been delicious, because my toddler was fighting me for food off my plate. I always take his enthusiasm for things that I make, as a good sign.

Pork Katsu-don, with Shitake Soy Mushrooms

• 1 c shitake mushrooms
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1/2 onion, sliced
• 1/2 c chicken broth
• 2 tbsp. Japanese soy sauce
• 1 tbsp. Japanese mirin
• 1 leftover pork katsu, thin breaded pork chop sliced in 1/2 inch slices
• 2 eggs, in a bowl scrambled
• 1/2 c chopped green onions
• Japanese red chili powder

1. In a small pan cook the shitake mushrooms with the olive oil and 1 tbsp. soy sauce. Once the mushrooms brown, after approximately 5 minutes, remove from heat. Set aside.
2. In a small pan on medium- high meat melt the butter, and add the onion. Once the onion begins to brown add the chicken broth, 1 tbsp. soy sauce and mirin and stir gently to mix thoroughly. Pile the onions together, and place the sliced pork katsu on top. Allow the mixture boil slightly, reduce the heat to medium and cover. Cook for about one minute.
3. Remove the lid of the pan, and using a small spoon, baste the pork chop with the mirin and chicken broth sauce in the pan. Cover and cook for another minute.
4. Remove the lid of the pan, and pour the scrambled eggs directly over the pork katsu. Sprinkle the green onions over the egg mixture. Cover and cook for two minutes. Then remove the lid, the eggs should be set but still slightly runny. If you like your eggs less runny, cover and cook for an additional 30 seconds.
5. Bring the bowl of warmed rice directly alongside the pan, and using a spatula gently move the set eggs over the rice.
6. Sprinkle the red chili over the rice, and serve the mushrooms on the side.