Katsudon Pork Cutlet Rice Bowl Food
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
KATSUDON
Katsudon, the beloved Japanese fried pork cutlet rice bowl, is the ideal all-in-one dish if you have leftover tonkatsu in the fridge and want a quick and filling meal or snack. People generally don't make tonkatsu specifically for katsudon (relying instead on leftovers or store-bought versions)--but you certainly can. Traditionally, each serving is cooked separately, though two servings can be cooked in a larger skillet. If you're hungry for more eggs, feel free to use two per person, keeping in mind it may increase the cooking time.
Provided by Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
- Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
- Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
- Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.
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