KATSUDON (PORK-CUTLET RICE BOWL)
Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight. Variations of katsudon can be found on restaurant menus and home kitchens - and in anime. This recipe includes an optional addition of frozen peas, inspired by the main character in "Yuri!!! on Ice," whose parents serve katsudon with peas at their fictional inn. But it takes some delicious real-life cues from the work of Nancy Singleton Hachisu (who adds a small amount of julienned ginger to her broth, brightening it) and from the chef Tadashi Ono.
Provided by Tejal Rao
Categories meat, steaks and chops
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- To make the dashi, bring the water and kombu up to a simmer, then turn off the heat. Fish out the kombu, then add the bonito, and allow to steep for 2 or 3 minutes. Skim off any scum on the surface, and pour through a fine-mesh strainer. Keep in the fridge.
- To make the cutlets, put the flour, egg and panko in three separate wide bowls. Generously season each cutlet with salt and pepper on both sides. Dip them, one at a time, in the flour, then the egg, then the panko, making sure each cutlet is totally covered in crumbs. Pour vegetable oil into a large, wide skillet until it's just under an inch high, and set over medium-high heat until it reaches 350 degrees. Fry cutlets until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes. Set on a wire rack to cool, then slice into 1/4 inch thick pieces.
- In a large skillet over medium heat, add 2/3 cup dashi, soy sauce, mirin, onion, ginger and peas, if using. Bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened. Carefully place the sliced cutlets on top of the onion and broth. Cover, and cook for 3 more minutes.
- Crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the cutlets. Don't stir, just cover and cook until the eggs are just about set but still slightly wobbly. To serve, heap rice into bowls, then slide cutlet slices, eggs and broth on top of each. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 40 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2261 milligrams, Sugar 3 grams, TransFat 0 grams
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
PORK KATSU CURRY
With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
- a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
- Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
- Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
- Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.
Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams
More about "katsu pork with sticky rice food"
GOUSTO'S WAGAMAMA PORK TONKATSU WITH STICKY RICE RECIPE …
From goodto.com
3/5 (24)Category Dinner, LunchCuisine JapaneseTotal Time 35 mins
KATSU PORK WITH STICKY RICE – BLOGGING & BROWNING
From bloggingandbrowning.wordpress.com
KATSU-DON (PORK CUTLET AND EGG ON RICE) - RECIPETIN JAPAN
From japan.recipetineats.com
KATSUDON (PORK CUTLET RICE BOWL) (VIDEO) かつ丼 • JUST …
From justonecookbook.com
KATSUDON JAPANESE PORK CUTLET AND EGG RICE BOWL
From thewoksoflife.com
TONKATSU (CRISPY FRIED PORK CUTLET) WITH SPICY CURRY SAUCE
From kitchensanctuary.com
PORK KATSU - A COZY KITCHEN
From acozykitchen.com
5/5 (3)Total Time 4 hrs 27 minsCategory Dinner, LunchPublished Sep 21, 2020
KATSU CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
JAPANESE PORK KATSU RECIPE | WILLIAMS SONOMA
From williams-sonoma.com
KATSU PORK WITH STICKY RICE | RECIPE | BBC GOOD FOOD RECIPES, STICKY ...
From pinterest.com
GET TO KNOW US - MAKEGOODFOOD.CA
PORK KATSU CURRY WITH STICKY RICE : JAPANESEFOOD - REDDIT
From reddit.com
PORK KATSU RECIPE | HELLOFRESH
From hellofresh.com
KATSU PORK WITH STICKY RICE - ROOTS KITCHEN
From rootskitchen.ie
PORK KATSU WITH STICKY RICE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KATSU PORK WITH STICKY RICE | RECIPE | BBC GOOD FOOD RECIPES, STICKY ...
From pinterest.co.uk
JAPANESE PORK KATSU CURRY RECIPE | AMIABLE FOODS
From amiablefoods.com
KATSU CURRY カツカレー • JUST ONE COOKBOOK
From justonecookbook.com
PB & JIMMY’S SERVES UP ASIAN FOOD WITH A TWIST | IT’S YOUR BUSINESS
From chicoer.com
PORK KATSU WITH STICKY RICE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love