Katsu Udon

Ingredients

• Pork loin (1 (about 8 ounces))
• Salt (1/2 teaspoon)
• Ground black pepper (1/4 teaspoon)
• All-purpose flour (1/2 cup)
• Egg (1, beaten)
• Panko breadcrumbs (1 cup)
• Vegetable oil (2 cups, for frying)
• Dashi broth (4 cups)
• Soy sauce (1/4 cup)
• Mirin (1 tablespoon)
• Sugar (1 teaspoon)
• Udon noodles (4 servings)
• Green onions (2, thinly sliced)
• Tempura flakes (1/4 cup)

Instructions

1. Season the pork loin with salt and pepper on both sides.
2. Dredge the seasoned pork loin in all-purpose flour, shaking off any excess.
3. Dip the floured pork loin into the beaten egg, ensuring it's fully coated.
4. Press the egg-coated pork loin into the panko breadcrumbs, making sure it's well covered. Set aside.
5. In a large frying pan, heat the vegetable oil over medium heat. Once the oil is hot, add the breaded pork loin. Cook until golden brown and crispy on both sides, about 4-5 minutes per side.
6. Once cooked, remove the pork loin from the pan and drain on paper towels. Allow to rest for a few minutes before slicing into thin strips.
7. While the pork is resting, prepare the broth. In a large pot, bring the dashi broth to a boil over medium-high heat.
8. Reduce the heat to low and add the soy sauce, mirin, and sugar to the pot. Stir well to combine and dissolve the sugar. Keep warm over low heat.
9. Cook the udon noodles according to package instructions. Once cooked, drain and divide among four bowls.
10. Pour the hot broth over the cooked noodles in each bowl.
11. Top the noodles and broth with the sliced pork katsu, dividing equally among the bowls.
12. Garnish each bowl with sliced green onions and a sprinkle of tempura flakes. Serve immediately while hot and enjoy the authentic taste of Japan!