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Katsudon

ochikeron's picture
Last time I covered Tonkatsu, so I will now move on to Katsudon, which is another popular Japanese dish that I received a lot of request :D Katsudon is a pork cutlet rice bowl. It has a salty sweet flavor that goes great with rice! I hope you like it!!! You can make it from 1 serving, so I will list the ingredients for 1 :D
Directions

MAKING
1. To make Tonkatsu: Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.)
4. Remove the Tonkatsu from the oil and drain.
5. To make Katsudon: Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
6. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.
7. Add onion slices and simmer on low heat for a few minutes until tender.
8. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.

SERVING
9. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

NOTE
You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
This complete meal has a pork cutlet, steamed rice and gravy made in under 25 minutes. Take a look at the quickest way to make a complete Japanese meal

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