Katsudon
4 servings
40 minutes
Katsudon is a whole meal in one plate, consisting of four components: a large portion of rice, a breaded cutlet, vegetables, and fried or omelette eggs. It is believed that cutlets in thick breadcrumbs came to Japanese cuisine from France : the French word côtelette began to be read as katsuretsu or simply "katsu". In any supermarket you will find a whole section of such frozen cutlets: chicken, pork, vegetarian potato. It is katsu (and not sushi) that is perhaps the most popular youth food in Japan today , something like a burger for Japanese millennials.
1
Cut the pork meat across the fibers into portion steaks. Slightly pound, salt, and pepper.
- Pork tenderloin: 200 g
2
Prepare separately in three bowls: flour, beaten egg, breadcrumbs
- Wheat flour: 3 tablespoons
- Chicken egg: 1 piece
- Breadcrumbs: 3 tablespoons
3
Dip the pork chop first in flour, then in egg, and finally in breadcrumbs.
- Pork tenderloin: 200 g
- Wheat flour: 3 tablespoons
- Chicken egg: 1 piece
- Breadcrumbs: 3 tablespoons
4
Fry the meat in hot oil until golden brown for about 2 minutes on each side.
- Pork tenderloin: 200 g
5
Boil the rice.
- Rice: 1 glass
6
Prepare the sauce: in a pot, mix soy sauce, chicken broth, wine, and sugar. Add sliced onion. Boil for a few minutes. Add sugar to taste to slightly neutralize the salty flavor of the soy sauce.
- Onion: 1 piece
- Dry white wine: 3 tablespoons
- Chicken broth: 0.5 glass
7
Finely chop the cabbage. Place it in a bowl and pour boiling water over it, cover with a lid and let it sit for 3-5 minutes. This will make the cabbage crunchier. Cut the fried pork into long strips.
- Napa cabbage (pak choi type): 200 g
8
When serving in a bowl, place rice first, then cabbage, meat, and onion on top. Drizzle with sauce and sprinkle with herbs.
- Rice: 1 glass
- Napa cabbage (pak choi type): 200 g
- Pork tenderloin: 200 g
- Onion: 1 piece