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Katsudon
A comforting and deeply satisfying Japanese rice bowl featuring a crispy pork cutlet (tonkatsu) simmered with tender onions and a delicately cooked egg in a savory-sweet sauce, all served over a bed of fluffy steamed rice. It's the ultimate comfort food.
đ§ Ingredienser
- 2 Pork loin cutlets(About 1.5 cm (0.6 inch) thick, pounded to about 1 cm (0.4 inch) thickness if desired. For store-bought, ensure they are cooked and ready to use.)
- 4 Eggs(Large)
- 1 Yellow onion(Medium, thinly sliced)
- 200 ml Dashi stock(Or substitute with chicken or vegetable broth if dashi is unavailable.)
- 3 tbsp Soy sauce(Use Japanese soy sauce for authentic flavor.)
- 2 tbsp Mirin(Sweet Japanese rice wine. If unavailable, use sake with 1/2 tsp sugar.)
- 1 tsp Sugar(Optional, to balance the sauce if needed.)
- 2 bowls Cooked Japanese short-grain rice(Warm)
- for garnish Mitsuba or scallions(Finely chopped)
- as needed Panko breadcrumbs(For coating tonkatsu if making from scratch.)
- as needed All-purpose flour(For coating tonkatsu if making from scratch.)
- 1 Eggs(For coating tonkatsu if making from scratch.)
- for frying Vegetable oil(For frying tonkatsu if making from scratch.)
đšâđł Instruktioner
- 1
If making tonkatsu from scratch: Season pork cutlets with salt and pepper. Dredge each cutlet in flour, then dip in a beaten egg, and finally coat generously with panko breadcrumbs, pressing to adhere. Heat about 2-3 cm (1 inch) of vegetable oil in a deep pan or wok to 170-180°C (340-350°F). Carefully fry the breaded cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack. Once cooled slightly, slice each cutlet into 2-3 cm (1 inch) wide strips.
â±ïž 15 minutes - 2
Prepare the sauce base: In a small bowl, whisk together the dashi stock, soy sauce, mirin, and optional sugar until well combined.
â±ïž 2 minutes - 3
Assemble the bowls: In a small skillet or a specialized katsudon pan (about 18-20 cm or 7-8 inches in diameter), add the thinly sliced onion and pour in the prepared sauce mixture. Bring to a gentle simmer over medium heat. Cook for about 3-5 minutes, or until the onions have softened and become translucent.
â±ïž 5 minutes - 4
Arrange the tonkatsu: Place the sliced tonkatsu pieces over the softened onions in the skillet, ensuring they are evenly distributed.
â±ïž 1 minute - 5
Add the egg: Lightly beat the 4 eggs in a bowl, ensuring they are not completely smooth â streaks of yolk and white are desirable for texture. Drizzle the beaten egg evenly over the tonkatsu and onions. Do not stir.
â±ïž 1 minute - 6
Cook the egg: Cover the skillet with a lid (or foil) and continue to simmer over low to medium-low heat for about 2-3 minutes, or until the egg is *just* set but still moist and slightly runny in parts. Avoid overcooking; the egg should be custardy, not firm.
â±ïž 3 minutes - 7
Serve: Carefully slide the entire contents of the skillet over a bowl of warm cooked rice. Garnish generously with finely chopped mitsuba or scallions. Serve immediately.
â±ïž 1 minute
đĄ Proffstips
- âFor the egg, aim for a soft-set, custardy texture. It should be cooked through enough to hold its shape but still be wonderfully moist.
- âUsing pre-cooked, good-quality tonkatsu is a great time-saver and yields excellent results.
- âKatsudon is often eaten for good luck, especially before important events like exams or competitions.
- âAdjust the sweetness and saltiness of the sauce to your preference by tweaking the mirin, soy sauce, and sugar amounts.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Oyakodon: Replace tonkatsu with cooked chicken pieces and simmer in the same sauce.
- Gyudon: Replace tonkatsu with thinly sliced beef and simmer in a similar but often slightly different sauce.
- Vegetarian Katsudon: Use a crispy fried tofu or mushroom cutlet instead of pork.