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Katsudon Bowl
Katsudon is a beloved Japanese comfort food that perfectly balances crispy, tender pork cutlet with fluffy rice and a rich, savory sauce. This dish not only satisfies your hunger, but it also warms your heart with its delightful combination of textures and flavors. Traditionally enjoyed as a hearty meal after a long day, Katsudon is often associated with students who eat it for energy before exams. With its irresistible aroma and vibrant presentation, this dish is sure to impress at any table!
Ingredients
- Pork loin
- 1 pound, sliced into 1/2-inch thick cutlets
- Salt
- to taste
- Black pepper
- to taste
- Eggs
- 2, beaten
- Panko breadcrumbs
- 1 cup
- Cooking oil
- for frying
- Onion
- 1, thinly sliced
- Dashi stock
- 1 cup
- Soy sauce
- 3 tablespoons
- Mirin
- 2 tablespoons
- Sugar
- 1 tablespoon
- Cooked rice
- 4 cups, hot
- Green onions
- 2, chopped (for garnish)
Instructions
- Begin by pounding the pork loin cutlets to an even thickness of about 1/4 inch. This helps them cook uniformly and become tender.
- Season both sides of the pork with salt and pepper to enhance the flavors.
- Dip each piece of seasoned pork into the beaten eggs, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
- In a large skillet, heat enough cooking oil over medium heat to cover the bottom of the pan. Once hot, carefully add the breaded pork cutlets, frying until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside on a paper towel to absorb excess oil.
- In the same skillet, add the sliced onion and sauté until softened and translucent, about 3-4 minutes.
- Pour in the dashi stock, soy sauce, mirin, and sugar. Stir to combine and bring the mixture to a gentle simmer.
- Once simmering, pour the beaten eggs over the sauce and onion mixture. Allow the eggs to cook for a few seconds until they begin to set, forming a delicate layer over the sauce.
- To assemble, place a generous portion of hot cooked rice in each serving bowl.
- Top the rice with the crispy pork cutlets, then spoon the sauce and egg mixture over the pork and rice, ensuring each bowl is beautifully coated.
- Finally, garnish with chopped green onions for a fresh touch.
- Serve immediately while hot, and enjoy the comforting flavors of this classic Katsudon!
Tips
- For added flavor, consider marinating the pork cutlets in a mixture of soy sauce and mirin for 30 minutes before breading.
- You can substitute chicken for pork if you prefer, following the same preparation method.
- Feel free to add vegetables like peas or carrots to the sauce for extra nutrition.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 20 minutes Calories: 550 Fat: 25g Carbs: 60g Protein: 30g Sodium: 800mg Sugar: 5g
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