Japanese Pork Katsudon Katsudon is a deep-fried pork cutlet bowl with a perfect balance of sweet and savoury! We love it. Kids love it too. An easy Japanese craving sorted for everyone in the house. A little fun fact... It is a tradition for Japanese students to eat Katsudon before taking an entrance exam! Katsu means “to win.” A winwin dish indeed! Adelaide online butchers Meat At The Mount offers a selection of Pork cuts. Check out what we offer in-store and for delivery.
For The Chicken: Ingredients
- Tonkatsu (Pork Cutlet)
- 1 Pork Loin Steak 1cm/0.4" thick, 120g/4.2 oz
- Cake Flour or All Purpose Flour for dusting
- 1/4 Egg
- Soft Panko nama-panko, Japanese breadcrumbs
- Frying Oil vegetable oil
For The Sauce:
- 70 g Onions
- 1 Egg
- Mitsuba Parsley 200 g Fresh Steamed Rice
DEEP FRY PORK
- Let's cut the ingredients for Katsudon. Slice the onion into rings. Chop the mitsuba parsley into 1.5-2cm pieces.
- For the Pork Loin, make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will help stop the meat from curling when it is fried.
- Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
- Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
- Dip the sides of the pork with the all-purpose flour. Gently tap to remove excess flour.
- Coat the pork with the nama-panko or japanese bread crumbs or soft bread crumbs.
- Preheat the oil to 170°C (340°F) in a deep pan. Gently place the pork into the oil and deep-fry for 2 to 3 minutes.Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown. Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
- When cooled, cut the tonkatsu into 1.5-2cm pieces.
- Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks. Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
- Add the tonkatsu into the pan when onions are cooked through.
- Crack an egg into a bowl and beat the egg lightly and distribute it onto the tonkatsu evenly.
- Cover again and cook on high heat for 20 to 30 seconds. When the egg reaches the desired consistency, turn off the heat and garnish with the mitsuba parsley.
- Place the fresh steamed rice into a rice bowl. Then add the mixture sauce and meat over the top.
For an authentic flavour to the dish the secret is to distribute the egg over high heat while the tonkatsu is still fresh and warm. Try not to over whisk the egg otherwise it will lose its rich and fluffy texture.