Tonkatsu kimchi nabe - spicy, delicious lunch stew

Here's a recipe for Tonkatsu Kimchi Nabe, a spicy and delicious lunch stew that combines the savory flavors of tonkatsu (breaded pork cutlet) with the spicy tang of kimchi 


2 boneless pork chops Salt and pepper to taste 1/2 cup all-purpose flour 1 egg, beaten 1 cup panko breadcrumbs Vegetable oil for frying

1 cup kimchi, chopped 1 medium onion, sliced 1 cup napa cabbage, chopped 1 medium carrot, julienned 1/2 block tofu, cut into cubes 4 cups dashi or chicken broth

Prepare the Tonkatsu: Season the pork chops with salt and pepper. Dredge each pork chop in flour, shaking off the excess. Dip the pork chops into the beaten egg, then coat them with panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 3-4 minutes per side. Remove from oil and drain on paper towels. Let the tonkatsu rest for a few minutes, then slice into strips.

In a large pot or donabe (Japanese clay pot), heat sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute. Add the chopped kimchi and sliced onion, and cook for another 3-4 minutes until the vegetables start to soften.

Stir in the gochujang, soy sauce, and mirin, mixing well. Pour in the dashi or chicken broth, and bring to a boil. Add the chopped napa cabbage, julienned carrot, and tofu cubes. Reduce the heat and simmer for about 10 minutes, until the vegetables are tender.

Add the sliced tonkatsu to the stew, letting it warm up for a couple of minutes. Ladle the stew into bowls, making sure to include a good mix of vegetables, tofu, and kimchi.


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