Katsu Don Pork Cutlet Donburi Food

JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)

Japanese-Style Crispy Fried Pork Bowl (Tonkatsu Donburi) image

Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.

Provided by otaku

Categories World Cuisine Recipes Asian Japanese

Time 32m

Yield 2

Number Of Ingredients 10

Ingredients

⅔ cup prepared dashi stock
2 teaspoons white sugar
2 teaspoons mirin (Japanese sweet wine)
2 teaspoons soy sauce
½ teaspoon salt
1 tablespoon vegetable oil
1 small onion, chopped
2 (3 ounce) fried breaded pork chops, sliced into long strips
2 eggs, beaten
1 ½ cups cooked short-grain rice

Steps:

Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 58.1 g, Cholesterol 266.8 mg, Fat 24 g, Fiber 2.3 g, Protein 32 g, SaturatedFat 6.1 g, Sodium 1223.9 mg, Sugar 8 g

KATSU-DON (PORK CUTLET DONBURI)

Katsu-don (Pork Cutlet Donburi) image

This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!

Provided by Stewie

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

7 cups steamed rice
vegetable oil (for frying)
4 boneless pork chops, pounded thin
salt & pepper
3 tablespoons flour
1 egg, beaten
1 cup japanese breadcrumbs (panko)
1 cup dashi broth or 1 cup water
6 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons mirin
3 -4 eggs, beaten
8 tablespoons green peas

Steps:

Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
Trim off fat from the pork and pound it to make it thin.
Sprinkle with salt and pepper.
Dust first with flour, then dip into the beaten egg, then the panko crumbs.
Fry in the oil until light brown--about 4 minutes/side.
Drain on paper towels and then cut into 1" strips.
Mix the broth ingredients together in a bowl.
Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
Add the slices of 1 pork cutlet and cook one minute.
When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
Add 2 Tbsp. green peas and cook 30 seconds more.
Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
Repeat this for the remaining servings.

Nutrition Facts : Calories 1827.7, Fat 21.2, SaturatedFat 7, Cholesterol 310, Sodium 2115.1, Carbohydrate 319.1, Fiber 7.2, Sugar 22.6, Protein 76.9

TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)

Tonkatsu (Fried Pork Cutlet With Spicy Sauce) image

Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.

Provided by zeldaz51

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 lb pork tenderloin or 1 lb pork loin, sliced 1/2 inch thick
salt, pepper to taste
1/2 cup all-purpose flour
1 egg, slightly beaten
2 tablespoons milk
1 cup panko breadcrumbs, more if needed
6 cups peanut oil
1/2 medium cabbage, thinly shredded (green, red, or a mixture)
tomatoes, wedges (to garnish)

Steps:

Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.

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