Katsudon

The word katsudon, like the dish itself, is a combination. The name originates from the words tonkatsu (breaded and fried pork cutlet) and donburi (a rice dish in a bowl). The dish consists of tonkatsu and cooked rice with the addition of egg and a savory sauce.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 0.5 cups Rice, white, long grain, cooked

  • 1 piece Onion, young

  • 1 piece Egg, fresh

sauce

  • 0.5 teaspoons Soup base, beef, cube

  • 50 ml Water, bottled

  • 1 spoon Soy sauce, shoyu

  • 1 spoon Alcohol, Sake

  • 1 teaspoon Sugar, white

tonkatsu (breaded pork cutlet)

  • 1 piece Meat, pork, thigh

  • 1 pinch Spices, pepper, black

  • 1 pinch Salt, table

  • 1 teaspoon Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 2 spoons Breadcrumbs, dried

  • pieces Oil, plant, sunflower

Steps

  1. Prepare the rice according to the recipe. While the rice is cooking, rinse and dry the pork cutlet. Lightly pound it and season one side with salt and pepper. In a bowl, beat the egg and remove a quarter of it, which you mix well with a spoonful of water in a small bowl. Spread flour on a shallow plate and breadcrumbs on another. Coat the meat thoroughly in flour on both sides, then dip it in the egg (with water), and finally coat it in breadcrumbs.

  2. Heat the frying oil and immerse the cutlet in the hot oil. Fry it for 2 minutes on one side, then flip it and fry for another 2 minutes on the other side. Place the fried cutlet on a paper towel to drain the excess oil. Once slightly cooled, slice it into 1.5 cm thick strips.

  3. Rinse the onion and cut it into thick rings, saving the green parts for garnish. Place a smaller pan on the stove and lightly heat it, then pour in 50 ml of water. Add dashi, soy sauce, mirin, sugar, and onion to the water. Gently mix everything, cover, and cook over medium heat until the liquid boils. Then reduce the heat and cook for an additional 3 minutes.

  4. Carefully place the sliced tonkatsu into the pan. In a bowl, mix the remaining egg with one fresh egg. Pour the egg mixture over the tonkatsu, cover the pan, and cook on high heat for another 30 seconds. Remove the pan from the heat.

  5. Place the rice in a bowl and carefully lay the tonkatsu with the sauce over it. Garnish the dish with the reserved green onion stalks.

Nutrition Information (Per 100g)

  • Calories: 215.92 kcal
  • Fat: 12.66 g
    • Saturated Fat: 3.05 g
  • Carbohydrates: 12.19 g
    • Sugars: 0.94 g
  • Protein: 8.67 g
  • Fiber: 0 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.