Japanese cooking; Katsu Don (Pork cutlet bowl)

 If you ask me what Japanese dishes that I like, Katsu Don (Pork cutlet bowl) will be one of the top 10 list.

Pork cutlet bowl (Katsu Don) is basically, deep-fried pork cutlet and sliced onion are cooked with beaten egg in the soy – mirin-dashi sauce and then place it over the hot steamy white rice in the bowel.

Katsu is “deep-fried pork cutlet” in Japanese. If you did not have pork in your freezer/fridge, you can use veal cutlet or maybe cubed beef steak pounded to thin and deep fry them or maybe you could pound the chicken breast into thin and bread it and deep fry them.

These days, I do not deep fry things as much as I used to. Recently, I thought of Kstsu Don and thought that I could cook it up and actually our little son Liam could eat them as well.

Therefore, I decided to make one for all of us for lunch. It was a tasty quick meal and best thing of all, Liam loved this dish as well and, I can make it again whenever I thought of making it again for all of us:-)

In this entry, I would like to share the quick easy Japanese dish;Katsu don (Pork cutlet bowl) recipe.

Katsu don Jan 29 2016

Katsu Don (Pork cutlet bowl) …..

Ingredients for Katsu (Deep fried Pork cutlet);

Ingredients;

Pork tenderloin sliced into 1/4″ thick medallion,12 medallions for 4 servings
Morton’s Natures seasons
flour
1 egg lightly beaten
Japanese panko bread crumbs
vegetable oil

Ingredients for sauce;

Ingredients;

Konbu (dried kelp about 2″x3″-4″)
6 tbs soy sauce
6tbs mirin
3/4 Sweet onion sliced
1 whole egg lightly beaten per serving
1 tbs or so frozen green peas

<Rice>

1.First,you want to start cooking rice. Rice takes longer to be done.

Rice used for Japanese cooking, my personal choice brand, is called “Kokuho Rose Rice”. You can find them at local grocery store such as Wegman’s, Walmart at international aisle or if you have ASian market, they would probably have one too. If you could not find it still, actually amazon carry it too. Cook them accordingly to the direction on its back of the package.

<Sauce>

1. Place a sauce pan over stove top, and pour 14 oz of water (400 ml water), 5cm x 8 cm size (about.. 2 inch x 3 or 4 inch size) konbu (Dried kelp).

** You can find it in International aisle of local grocery store but amazon carry it as well.My favorite brand is Shirakiku brand.

2. You could make dashi first and then can add soy-mirin. But I tend to make sauce while making Dashi.

3. Add 6 tbs soy sauce (I love kikkoman brand bottle imported from Japan), 6 tbs Mirin (Japanese sweet rice wine.I love Mirin imported from Japan) and slice about 3/4 of  sweet onion and put those onion into mixture of water,konbu, soy sauce,mirin and cook

** Once it boiled, turn down the heat to simmer and keep cooking with lid on

<Katsu (Deep fried Pork cutlet) and assembling>

1. While sauce is cooking, prepare to make Katsu (Pork cutlet)

** I usually use Pork tenderloin. Slice it into about 1/4″ thick medallion and pound them thin with meat mallet or back of the knife and sprinkle Morton’s Nature seasoning, and flour them,dip them into beaten egg and roll them onto Panko bread crumb. Then, set it aside on the plate.

** I like to use shallow frying method which makes your pork cutlet cook through faster and healthier than cooking in the deep frying.

** When 1 egg to dip into is gone, you do not need to add in more egg.You can add in water a little bit and stir and use that after dredging the cutlet onto flour.

2. Pour about 1/8″ or half the depth of oil in the big non stick skillet when placing panko crusted pork cutlet in the oil to fry.

3. When oil gets heat up, place the panko crusted pork cutlet in the skillet gently and fry them to deep golden and when it is done, prepare the plate with paper towel on and let the cutlet rest on the paper towel so it would drain extra oil off in the cutlet

4.When everything is done, place 1 qt sauce pan on the stove top and scoop up some of cooked onion in konbu-soy-mirin-water mixture from other sauce pan and pour about 1 ladle worth of sauce in the 1 qt sauce pan

5. Slice the cutlet into about 1/2″ width strip and when the sauce got bubbly, turn the heat to low simmer and put the cutlets to soy sauce mixture in the 1 qt  sauce pan,and  pour the 1 beaten egg slowly into the pan (aim at outside edge of pork cutlet in the sauce) clock wise motion and let it cook through

6. When the egg is almost set, sprinkle frozen green peas about 1 tbs per serving or so and let it heat through the green peas

7. Put rice on the bowl, put cutlet with egg and Onion onto rice by sliding it out

** My husband does not like to eat egg cooked in the sauce and what I usually do is as following

His meal: put rice,top it with Katsu,scoop some onion, and pour some soy sauce mixture without egg.He likes it that way

If you had leftover Katsu,make Katsu sandwich. Bread,cutlet, mixture of ketchup+Worcester sauce,sliced tomato,lettuce and you have big sandwich for yourself to enjoy!

If you like to make Katsu for Party scene,you can make Kushi Katsu. Kushi means toothpicks.Basically, skewed little pork cutlet with onion. I know my husband loves this but it is so time consuming and I tend to make Katsu more than Kushi Katsu. Here is how you make it.

1.  Cut boneless pork chop to strips and sprinkle Morton’s nature’s seasoning, slice onion

2.Take a toothpicks,skew them in order of Pork chop strip,onion,pork chop strip,onion and flour them,dip them into beaten egg, and roll onto Panko bread crumbs.

3.Then,deep fry them.

4.You now made Kushi Katsu.Sauce I make is usually mixture of Worcester sauce+Ketchup.

When you hear Japanese cooking, it has impression of all complicated cooking but it actually is not so.

If you have got basic of our flavor:Soy sauce,Sake,Mirin,Rice vinegar, you probably can make thousands of different kind of Japanese dishes.

Enjoy!


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Feb 02, 2016 | 1 | Asian cooking 911

One Response to “Japanese cooking; Katsu Don (Pork cutlet bowl)”

  1. johnnie maleszewski Says:

    This sounds delicious with either chicken or pork, I will try this receipe!

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