JFC's Katsudon カツ丼 Recipe
JFC's Katsudon カツ丼 Recipe (Pork Schnitzel And Egg On Rice)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
What is Katsudon?
Katsu Don is a delectable Japanese dish from Tokyo, Japan, dating back to the late 19th century.Its name derives from two original dishes, Tonkatsu and Donburi. This comforting and satisfying meal has become a staple in modern Japanese cuisine and is enjoyed around the country. Most japanese restaurants in Australia list Katsudon on the menu, as well as many other countries around the world.
Why do people love it?
People love Katsudon for its irresistible combination of textures and flavors. The crispy and tender tonkatsu, when paired with the creamy eggs, sweet onions, and savory sauce, creates a delightful harmony on the palate. The dish offers a perfect balance of richness, umami, and comforting elements, making it a favorite among both locals and tourists alike.
How do you serve and eat Katsudon?
Traditionally, Katsu Don is served in a deep bowl. The bed of steamed rice forms the base, followed by the tonkatsu cutlets placed on top. The eggs (and sometimes onions) are then added and cooked gently, creating a luscious topping. To enhance the flavors, a sweet and savory sauce is poured over the dish, infusing every ingredient with its delicious taste. Finally, it is garnished with green onions or pickled ginger. Katsu Don is typically enjoyed by mixing all the components together before savoring its mouthwatering combination.
Ingredients
-
4 slices pork loin (1-1.5cm thick or 150g each)
-
Some salt
-
A pinch of pepper
-
Flour (enough for dusting, approx. 20g)
-
1 egg lightly beaten
-
Panko crumbs (approx. 2 cups or enough to cover meat)
-
Oil (enough for deep frying, approx. 1L)
-
80 ml of Kikkoman soy sauce
-
80 ml of mirin
-
80 ml of Cooking sake
-
1 tbsp of sugar
-
200 ml of water
-
1 tsp of dashi powder
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1 whole brown onion
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1 egg lightly beaten
Main
Others
Directions
Pork Schnitzel
Slice the pork loin along the fat lines with a knife, this will prevent the pork shrinking while cooking.
Tenderise the pork lightly with a mallet and season it with salt and pepper.
Dust the tenderised pork with plain flour, then dip it into the egg mix and then drop it into the panko flour and coat completely.
Deep fry newly crumbed pork pieces at approx. 170 degrees until golden brown, then once cooled slightly, slice it into 6-7 or so pieces.
Schnitzel Bed
Slice the brown onion into thin slices, approx. 5 mm in width.
Place the newly sliced onion and the cooking liquids into a shallow pot or pan and bring them to boil.
Turn down the temperature and cook the onion until it softens.
Add the pork.
Whisk the eggs lightly and drizzle them over the pork schnitzel.
Lastly, cook it until the eggs are just beginning to set and then serve on a bed of rice.
Recipe Note
Good Tip: (don't overlap the onion and the schnitzel pieces, you may need to cook them a few more times, depending on the size of the pot/pan).
Alternative product:
Kikkoman Shoyu Fancy 150ml.View Product.
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