Katsudon Recipe

Katsudon 

 

Katsudon

This week you are in for a real treat. This is one of my favorite foods I ate it almost every week when I was in Japan and was really glad to find a decent recipe when I came home. In my experience since getting home there are not that many Restaurants or Shops that make a good Katsudon. Most of the ‘Katsudon’ that I have bought in Australia have left me wondering if they have ever seen a real Katsudon before. Since it’s so difficult to buy here is a recipe for you to make it yourself!

 

Katsudon is a member of the Donburi family which means ‘bed of rice’. All of the Donburi family consists of different kinds of food served on a bed of rice. In this case it is delicious pork cuts on a bed of rice.

 

Ingredients

7-8 cups of cooked rice.

Remember Japanese rice cookers steam rice a little differently to boiling it in a bot.
Vegetable oil (for frying)
4 pork chops without bones, pounded thin (about 1-1.5cm)
Salt & Pepper for seasoning

Coating (for the pork cuts)

1-2 cups of Panko (Japanese Breadcrumbs
3 tablespoons flour
1 beaten egg

Broth

6 tablespoons Soy Sauce
6 tablespoons Sugar
4 tablespoons Mirin (Japanese Rice Wine used for cooking)
3 -4 eggs, beaten
8 tablespoons green peas (optional if you like your greens, most Katsudon I ate went without)

1 cup Dashi broth or 1 cup Water
Directions:

Pour vegetable oil about 1-inch deep in frying pan or wok and heat to 170°C or until a few breadcrumbs dropped into the middle of the oil surface immediately.

If it’s not already Trim the fat off the pork and pound it to the desired thickness (1-1.5cm)

Sprinkle with salt and pepper. Dust first with flour, and then dip into the beaten egg, then into the panko crumbs.

Fry in the oil until light brown—this should take 3-4 minutes.

Drain on paper towels and then cut into 2-3cm strips.
Mix the broth ingredients together in a bowl.

Then heat about 25%  of the broth in a separate skillet, bringing it just to a boil.

Add the slices of 1 pork cutlet and cook for one minute.

When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.

If you like your greens add a portion of green peas and cook for 30 seconds more.

Place one serving of rice into a bowl (preferably a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.

Repeat this for each of the remaining desired servings.

Then chow down this amazing Japanese dish!

Visit us at www.speedyjapanese.com/japanese-food/ for more delicious recipes!

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