katsudon (japanese fried pork loin rice bowl)

katsudon

The hubs loves katsudon and often orders it at Japanese restaurants. I, on the other hand am okay with this dish. I usually don’t order it as I find most restaurants either make it too sweet, salty or oily. I came across a recipe for katsudon while watching Cooking with Dog. It seemed simple enough to make and it was pork week according to our meal plan – katsudon it was!

This recipe yields a delicious fried pork cutlet/loin that isn’t too oily – just make sure your oil is the right temperature for deep frying (a deep-fry thermometer will help). The sauce is also just right – not too sweet or salty and complements the rice very well. The hubs felt that every bite of this katsudon just makes you want to eat more of it. I would suggest watching the video before cooking this dish.

Katsudon

(taken from Cooking with Dog)

Serves 1

Ingredients:

For the pork loin:

  • 120g (4¼ oz) 1 cm thick pork loin slice
  • Salt and pepper for seasoning
  • All-Purpose flour for dusting
  • ¼ of an egg
  • A sprinkle of water
  • Panko bread crumbs
  • Oil, for frying

For the sauce:

  • 50ml water (1.7 fl oz)
  • A pinch of Kombu or Bonito stock powder (if you only have bonito stock, replace the water with the bonito stock)
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar

Other ingredients:

  • 1 egg, lightly beaten
  • 1/4 of a large onion or 1/2 medium sized onion, sliced
  • Parsley, for garnish

Method:

  1. Make small cuts on the pork slice. This is to prevent the pork slice from curling up when deep frying. Tenderize the pork slice with a meat pounder.
  2. Season with salt and pepper on one side.
  3. Combine 1/4 of an egg with a sprinkle of water.
  4. Dust the pork slice with all-purpose flour. Coat the pork slice with egg mixture and then coat with panko.
  5. Deep fry the pork slice in oil (temperature 340°F) till golden brown. Remove and drain on rack. Cut the pork slice into 1 inch wide pieces.
  6. Pour the water, soy sauce, mirin, sugar and pinch of bonito stock powder into a pan. Bring to boil and then add the onions.
  7. Cook the onions for about 4-5 minutes.
  8. Add in the fried pork loin.
  9. Add in the lightly beaten egg.
  10. Cover and let it cook for about 2-3 minutes, or until egg is cooked to desired doneness.
  11. Serve atop rice.
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