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Katsudon

Katsudon

By Sophia Singh
0’ Prep time
45’ Cook time
45’ Total time
4882 Calories
4 Serving

Summary

Katsudon might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 4883 calories, 545g of protein, and 107g of fat each. For $33.69 per serving, this recipe covers 74% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is brought to you by Foodista. A mixture of soy sauce, mirin, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Katsudon, Katsudon, and Japanese katsudon.
Sophia Singh 0 Followers

Step by Step

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Step 1

Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying. Salt and pepper both sides. Dust with flour , dip in beaten egg, and coat both sides thickly with day old or fresh breadcrumbs, Let rest 2-3 minutes before deep frying. Heat a generous amount of oil in a heavy bottomed pot or deep-fryer to medium temperature(340 degrees), and deep-fry cutlets one at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbent paper, and 2Meanwhile slice onion into rounds or half-moons and in a large frying pan in a scant amount of oil, saute onion over high heat till transparent and soft. Add dashi, mirin and soy sauces to the pan. Bring to a simmer. Add the green onions. Finally pour the beaten egg over the simmering onions.3Stir when the egg begins to set. the egg is done while still a little runny and juicy. (Do not cook egg until hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping.4To assemble and serve: Put a single portion of hot rice (1 1/2-2 cups) into a donburi-type bowl. Neatly arrange a sliced cutlet to cover half the rice. Use fried onion and egg topping to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.5Cooking: A Simple Art by Shizuo Tsuji (Kodansha) p 445

Ingredient

  • salt and pepper
    salt and pepper
    4
  • breadcrumbs
    breadcrumbs
    270 milliliters
  • egg
    egg
    2
  • spring onions
    spring onions
    4
  • soy sauce
    soy sauce
    3 tbsps
  • mirin
    mirin
    7 tbsps
  • onion
    onion
    1 small
  • light soy sauce
    light soy sauce
    3 tbsps
  • wheat flour
    wheat flour
    6 tbsps
  • short grain rice
    short grain rice
    1.6 kgs
  • cooking oil
    cooking oil
    4
  • boneless pork roast
    boneless pork roast
    4
  • dashi
    dashi
    610 milliliters

Nutrition Facts

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