Cannabis Katsudon

Ingredients

• 2 Stück 2 Stück Pork cutlets (pounded thin)
• 100 g 100 g Panko breadcrumbs
• je nach Bedarf je nach Bedarf Flour + egg (for breading)
• 150 ml 150 ml Dashi broth
• 2 EL 2 EL Soy sauce
• 2 EL 2 EL Mirin
• 1 TL 1 TL Sugar
• 0.5 Stück 0.5 Stück Onion (halved, in half-rings)
• 3 Stück 3 Stück Eggs (beaten)
• 300 g 300 g Japanese rice (cooked)
• 2 Stück 2 Stück Scallions
• 1 EL 1 EL Cannabis sesame oil (cold)
• 500 ml 500 ml Neutral oil for deep-frying

Instructions

1. 1
   Bread pork (flour → egg → panko) and deep-fry at 338°F (170°C) for 4 minutes.
2. 2
   Slice into strips.
3. 3
   Katsudon sauce: Bring dashi, soy sauce, mirin, and sugar to boil in small pan (8.5 inch/22 cm).
4. 4
   Add onions, simmer 3 minutes until soft.
5. 5
   Arrange katsu strips in sauce.
6. 6
   Pour beaten eggs around the outside (not in center).
7. 7
   Cover, cook 2 minutes—egg should be half-set (hashi-tamago).
8. 8
   Drizzle cold cannabis sesame oil over the edge, cover briefly.
9. 9
   Slide directly over cooked rice into bowl.
10. 10
    Garnish with scallions and nori strips.

Pro Tips

• Katsudon = pork katsu + donburi—perfect reorientation dish after long sessions.
• Half-set egg is mandatory: too long = dry, pull just before fully set.
• Cannabis oil on the edge: it runs over the rice when serving.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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