Cooking: Tonkatsu and Udon in Dashi Broth

Japanese is probably my #1 favourite cuisine. Not just because of tastes but just the whole concept. Everything it so precise, so thought through, everything I'm not but I strive to achieve. So after deciding to make Japanese for dinner last night I dragged K仔 shopping with me for ingredients. Bought some udon and panko from Colonial Fresh Food Market (or what ever that place is called) at Doncaster Shoppingtown. They have an awesome asian section and an incredible Italian section + deli.

Finally learned the difference between Tonkatsu and Tonkotsu. Tonkatsu being the deep fried pork chop and Tonkotsu being my favourite rich creamy pork bone soup ramen.

Ingredients:
Pork: Pork Chops, flour to dust, egg to coat, Panko breadcrumbs (these make the biggest difference, not going back to normal breadcrumbs again), oil to fry
Noodle Soup: Water. Dashi powder. Shitake mushrooms. Corn cobs. Egg (soft boiled). Vegetables. Carrot. Salt. Udon noodles.

Method:
Crumb pork chops by dipping into flour, then egg wash, then panko. Make sure you immediately fry the pork chops after coating with breadcrumbs so the breadcrumbs stay crisp and don't soak up the egg wash and become soggy. Whilst the pork chops are frying. Add dashi powder to boiling water. Add in mushrooms, corn and egg. Fish out eggs after 5 mins and cool. Cook udon noodles according to packet. Place into bowls ready to serve. Chuck in vegies to cook in the dashi broth. Drain pork chops on paper towel. Peel egg. Spoon broth(without the vegies) over noodles. Arrange vegies into bowl. Cut egg in half and place on top. Chop pork chop into strips. Serve.