Katsudon (Pork Cutlet Over Rice)
4 slices of pork tenderloin or boneless pork chops
salt and pepper
flour for coating the meat
2 eggs, beaten
panko, for coating the meat
vegetable oil, for frying
400g white rice (about 14 oz)
4 cooked, breaded pork cutlets (chops)
1 onion, peeled and sliced
450ml (15 fl oz) dashi
75ml (3 fl oz) mirin (low-alcohol rice wine)
60ml (2 fl oz) soy sauce
For the pork:
For each piece, put between sheets of wax paper and pound thinner. Then season each side with salt and pepper.
Put your oil in the fry-cooker or a heavy pot and begin heating it up to 350 degrees.
Dredge each piece of pork in flour, then dip it in the beaten eggs and coat with panko.
Fry the pork, one or two at a time, for 6 or so minutes and allow to drain on a rack.
Slice into wide strips, set aside and keep warm while you prepare the rest of the dish.
For the katsudon:
When the pork and rice are cooked, the next step is making the onion/egg broth.
Add the dashi, mirin and soy sauce to a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer and add the unions. Cook until the onions soften.
Crack the eggs in a bowl and mix with chopsticks (don’t beat) until the yolks are broken and lightly mixed in with the egg whites.
Pour the egg into the pan with the onions and liquid and let them cook for a bit, then stir a couple of times just before the egg is set.
Now for the good part: Put the rice in large bowls (1/2-full or more) and carefully put the sliced pork over the rice, retaining the pork’s original shape.
Divide the egg, onion and broth evenly among the serving bowls by ladling it over the pork and rice.
At this point, it’s ready to serve.
Katsudon can be topped with sliced green onions, nori strips, cilantro leaves and Japanese Seven-spice (shichimi).
Katsudon (pronounced “katsu-doan”) is a popular and delicious meal from Japan. Usually served for lunch, Katsudon consists of a panko-coated pork cutlet (or chop) served over rice and covered with an egg and onion broth.
Pork chop over rice
Wednesday, May 31, 2017 - 3:24pm