Katsu Udon

Ingredients

• Salt and pepper (to taste)
• Vegetable oil (for frying)
• Tempura flakes (2 tablespoons)
• Green onions (2, thinly sliced)
• Sugar (1 tablespoon)
• Mirin (2 tablespoons)
• Soy sauce (2 tablespoons)
• Dashi broth (4 cups)
• Udon noodles (8 ounces)
• All (purpose flour - 1/2 cup)
• Egg (1, beaten)
• Panko breadcrumbs (1 cup)
• Pork loin (2 pieces, boneless)

Instructions

1. Cook the udon noodles according to package instructions. Drain and set aside.
2. Season the pork loin with salt and pepper.
3. Dredge the pork loin in flour, dip into beaten egg, and coat with panko breadcrumbs.
4. Heat vegetable oil in a frying pan over medium heat. Fry the breaded pork loin until golden brown and crispy on both sides. Remove from the pan and drain on paper towels.
5. In a separate pot, bring the dashi broth to a boil. Add soy sauce, mirin, and sugar. Stir to combine.
6. Divide the cooked udon noodles into serving bowls. Pour the hot broth over the noodles.
7. Slice the fried pork loin into thin strips and place on top of the noodles.
8. Garnish with sliced green onions and tempura flakes.
9. Serve hot and enjoy!