| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 605 | 28g | 7g | 60g |
| sugars | fibre | protein | salt |
| 10g | 2g | 38g | 1.5g |
Why I Love Japanese Katsudon – Pork Cutlet Rice Bowl
When it comes to food, there’s nothing I cherish more than exploring flavors from around the world – taking a culinary journey without stepping out of my kitchen. Today, I’m excited to share one delicious adventure from my favorite Japanese dishes, the Katsudon – Pork Cutlet Rice Bowl. Inspired by my Texas roots where meaty slabs were an integral part of our family feasts, Katsudon takes a blissful spin with the perfect blend of savory, sweet, and tangy flavors that hit all the right notes.
The Magic Called Katsudon
Katsudon, a classic Japanese dish, is essentially a delectable pork cutlet – breaded and fried to golden crunch – drenched in a savory dashi-soy broth, topped on a steaming bowl of white rice. The unique fusion of textures and flavors is incredibly satisfying, each bite a symphony of crunchy, juicy, and umami goodness. While the recipe is traditional, I’ve always found a way to make it personally satisfying, by experimenting with a variety of ingredients, which is an approach I took from my Texas upbringing.
Creating Katsudon – A Learning Journey
I owe my understanding of this beloved Japanese dish to Masaki Saito, a master sushi chef and one of the few possessors of the true secrets of the Katsudon. His approach emphasizes on the freshness of ingredients, proper cooking techniques, and delicate balance of flavors – values I hold dearly to heart.
The ingredient list may look lengthy, but don’t be put off by it. The staples like pork chops, onions, and white rice are likely to be in your pantry already, and the rest are all basic Asian ingredients that add the essential ‘oomph’ to the dish – panko bread crumbs, flour, eggs, vegetable oil, chicken broth, soy sauce, mirin, sugar, and some fresh scallions. The delicate balance of textures and flavors comes from this special mix of ingredients combined in the right proportion.
Creating this Katsudon – Pork Cutlet Rice Bowl from scratch gave me a fresh perspective on Japanese cuisine. The process, while challenging at times, is blissfully rewarding when you finally dig into that delicious bowl. Each bite transports you to a cozy eatery in Tokyo – making it one of my favorite ways to bring Japan into my Texas kitchen. Plus, always remember, the best dishes are those that can be enjoyed with others, so go ahead and share this hearty bowl with your loved ones over endless conversations!
What You’ll Need
- 6 pork chops (about 1/2-inch thick each)
- 2 cups panko bread crumbs
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup of vegetable oil for frying
- 2 large onions, sliced
- 2 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 3 cups cooked white rice
- Scallions, chopped for garnish
Method
Step One
Start off by seasoning the pork chops with salt and pepper on each side. Prepare three separate shallow dishes; fill one with flour, one with beaten eggs, and the last one with panko bread crumbs.
Step Two
Cover every pork chop first in flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s completely covered. Lastly, cover it in panko bread crumbs, pressing them onto the surface to ensure a thorough coating.
Step Three
In a large skillet, heat up the vegetable oil over medium heat. Once hot, add the pork chops and fry each side for about 5-7 minutes, until golden brown. Once done, remove the pork chops and place them onto a paper towel-lined dish in order to absorb any extra oil.
Step Four
In the same skillet, add the sliced onions and sauté until they soften and turn golden. Mix in the chicken broth, soy sauce, mirin, and sugar. Bring the mixture to a boil and allow the broth mixture to simmer until the sugar is fully dissolved.
Step Five
Chop up the fried pork chops into a bite-size and add them back into the skillet with the broth mixture. Allow them to simmer for about 10 minutes, until the pork is thoroughly cooked and has absorbed some of the sauce.
Step Six
Place the cooked white rice evenly in six bowls. Top each bowl of rice with an equal portion of the glazed pork and onions. Spoon remaining broth over each serving.
Step Seven
Garnish each bowl with chopped scallions. Your Katsudon – Pork Cutlet Rice Bowl is ready to enjoy hot.
