By: Culinary Frank
Description: Deep fried pork cutlet, simmering in savoury Dashi stock with beaten egg? Yes please!
Time to prepare the recipe: 10 minutes
Time to cook: 10 minutes
Duration: 20 minutes
Ingredients: pork cutlet, onion, water, soy sauce, mirin, sugar, dashi powder, eggs, bread crumb, flour, egg wash,
“Deep fried pork cutlet, simmering in savoury Dashi stock with beaten egg? Yes please!”
The dish that I just described above is none other than a sumptuous bowl of Katsudon.
Katsudon, as you can guess from the name, is a very popular Japanese dish. It is not only famous for its delicious combination of crispy bread crumbed pork cutlet and silky eggy sauce but also known as a pure comfort dish. Japanese students also believe that it brings good luck to eat a bowl of Katsudon before major examination, it is because the “katsu” in katsudon is a homophone of the verb “katsu” (“to win” in Japanese).
I personally love this dish. Almost every time that I have been to a Japanese restaurant, (Katsudon was typically on the menu), sure enough I would order a bowl. So to start my Food Passport series with Katsudon recipe seems to be the right thing to do.
I hope Katsudon would appear in the first page of your passport. Pan and tong being your luggage, let’s travel to Japan through our own kitchens and palates.
Serving 2 people
|Prep time||Cook time|
|10 mins||10 mins|
|Pork cutlet||250 gm x 2|
|Onion||1/2 an onion|
|Kikkoman soy sauce||30 ml|
|Dashi powder||2.5 gm|
For coating the pork, you need:
Egg wash ( I used 2 eggs and 50ml of milk)
1. Slice the onion thinly then set aside
2. If you buy a bone in pork cutlets, remove the bone then cut the sinew to tenderise the porks
3. Cover the pork with plastic wrap, then you can either use a meat pounder or a rolling pin to pound the pork thin
4. Season both side with salt and pepper
5. Coat the pork cutlet with flour then egg wash and then bread crumb.
6. In a deep pot, heat up your oil until it reaches 180 Celsius
7. Fry the crumbed pork until nice and golden (remember to turn the pork occasionally for even cooking and prevent burning)
8. After the pork is cook, rest it on a cooling rack to remove excess oil. Then cut it into thin strips
9. Use a small saute pan for a single portion. Add in measured water, Kikkoman soy sauce, mirin, sugar, dashi powder and the sliced onion. Bring everything to the boil then simmer until the onion is cooked.
10. When the onion is cooked, add in your pork cutlet, beat 1 egg then pour it over the pork. Lower the heat then cover the pan with a lid. Cook the egg until your desire doneness. I recommend not to cook the egg to long, in order to ensure the silkiness and rich sauce.
11. Transfer everything on top of a rice bowl, garnish with sliced spring onion and yours Katsudon is done.
Hope you will enjoy this recipe and happy cooking friends.