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Katsudon: Japanese takeaway at home

10 Jun

Wow! It’s been a while hasn’t it! This blog has seems to have taken a backseat in the midst of our busy busy lives!

Well, it’s back now! And we have another yummy recipe from Adam Liaw’s book, Two Asian Kitchens to share. Since buying this book, we’ve been interested to try the Japanese dishes. We have quite a few good Jap food places we frequent, but we have only made sushi at home.. yup.. thats as far as our Japanese cuisine repertoire goes. But since starting to cook some dishes from the book, we realise its not too difficult, just need to have some basic japanese ingredients kept in the pantry: mirin, rice vinegar, mentsuyu and dashi stock powder, and we’re set!

This time around we tried the Katsudon – it is typically a pork cutlet, deep-fried, and topped with egg served on top of a bed (or bowl, if you must be pedantic) of rice. Japanese takeaway restaurants here have versions of it done with chicken, which you can do as well, basically the same process i guess. But be warned, to serve a few people (we save some for lunch the next day as well), you will use up a mother-load of eggs!!

Katsudon (from Two Asian Kitchens, Adam Liaw)
(the recipe serves 2, but increase amount as you need, much of asian cooking is about estimation
anyway! :P)

75g Plain flour
1 tsp salt
2 thick pork cutlets*
3 eggs, lightly beaten
100g panko breadcrumbs
vegetable oil (for deep frying)
250ml mentsuyu (soy sauce used for soba/udon/dipping tempura – tastes lighter than chinese soy sauce)
1/2 small brown onion
3 eggs, extra
steamed rice for the meat to sit on

* Pork cutlets were quite expensive, so we used forequarter chops and removed the bones, not sure how it affects the overall dish, but i figured, they were for frying, why waste a good cut *shrug*. Here’s the meat we used. the chops were huge and we had enough for 3 meals!!

Pork chops

First, mix the flour and salt together. Dip the cutlet in the seasoned flour, then the egg mixture, then into the flour again, and into the egg again, then into the Panko bread crumbs. This is so there is a thick coating on the cutlet, so it remains juicy, even though its deep fried. (Can you see why you might go through your whole tray of eggs now?)

Katsudon pork cutlet crumbing

Panko crumbs

As per the directions: Apply LIBERALLY and fry! more panko = more crunchy goodness :)

Deep fry them in a wok with really hot oil until its golden brown or cooked through. Because some of the pieces were quite thick, We chucked them into the oven to let them cook thoroughly.

Katsudon fried pork cutlet

After all the cutlets are fried, heat up a fry pan and add the onions and fry them till they are softened. Then add the mentsuyu. (this forms the gravy that will make the dish less dry.. just the way we like it! :) ) When this is done, add the pork cutlets that have been sliced up into the pan, then add the other 3 (or however many you need) lightly beaten eggs to the mixture in the pan. Let the eggs cook until they are just set.

Katsudon pork cutlet and egg

onion mixture (right) and pork cutlet & egg mixture (left).. got a bit jumbled there!

Spoon as much rice as you can (or would like to) consume into a bowl, and lift the pork out of the pan and set it on top of the rice.You can garnish it with some greens. The book suggested snow pea sprouts, but we didn’t have any. We served it with a side salad instead, with a sesame oil, soy and vinegar dressing. Yumm-o!

Japanese Pork Katsudon

Be warned that your home may smell like a japanese takeaway after this! Ours smelt like one for a few days after!

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Posted by on June 10, 2011 in Cookbooks, Japanese

 

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