{"id":29787,"title":"Authentic Japanese Katsudon","modified":"2025-02-12T10:54:35+01:00","plain":"Indulge in my Katsudon recipe: crispy pork over a bed of rice, topped with onions, tender egg, and an exquisite sauce. A comforting Japanese dish, perfect for a quick and flavorful preparation. \n\n\n\nWhat is Katsudon?\n\n\n\nKatsudon is a comforting Japanese dish combining a breaded and fried pork cutlet (Tonkatsu pork) with rice, all covered with a mixture of lightly beaten eggs, onions, and a savory sauce. \n\n\n\nKatsu curry follows the same principle as katsudon\n\n\n\nThe name \u201cKatsudon\u201d breaks down into \u201ckatsu\u201d for the breaded pork and \u201cdon\u201d for donburi, which refers to a bowl of rice with toppings. It's also known as Tonkatsu Donburi. This dish beautifully combines crispiness, tenderness, and richness of flavors. It is a great classic of Japanese cuisine   \n\n\n\nIt's a visual delight\n\n\n\nTips for Successful Katsudon\n\n\n\nChoice of meat: Opt for quality pork chops, neither too lean nor too fatty, to ensure a texture that is both tender and juicy after cooking. The beef version is called gyudon, the non-fried version butadon... and the sandwich version katsu sando or even miso with miso katsu \n\n\n\nPerfect breading: Ensure that the panko (Japanese breadcrumbs) adheres well to the meat for a crispy Tonkatsu. Don't skimp on the quality of the panko for optimal results. A small tip is to spray a little water on it after rolling in the breadcrumbs. By the way, you can make your tonkatsu pork in the air fryer   \n\n\n\nAnother super tasty donburi is my oyakodon recipe\n\n\n\nEgg cooking: The beaten egg poured over the dish should be just cooked, creating a soft texture that binds all the ingredients without masking their taste.\n\n\n\nServe immediately: To fully enjoy the varied textures, serve the Katsudon as soon as it's prepared so that the Tonkatsu remains crispy.\n\n\n\nThe Main Ingredients of Katsudon\n\n\n\n\n\n\n\nPanko: These Japanese breadcrumbs ensure the characteristic crispiness of Tonkatsu.\n\n\n\nEggs: Beaten and cooked until just set, they add a silky texture.\n\n\n\nDashi stock: The foundation of the sauce, it's essential for its umami. Find my homemade dashi recipe here \n\n\n\nPork: Use well-marbled pork, you can also replace it with chicken in the style of chicken katsu\n\n\n\nA good dashi can be made at home in ten minutes\n\n\n\nLight soy sauce: you can replace it with Japanese tamari soy sauce, it adds saltiness and umami to the dish\n\n\n\nMirin: a sweet Japanese condiment made from sake, it is essential for the good taste of the dish\n\n\n\n\n\n\tAuthentic Japanese Katsudon\n\t\t\n\t\tIndulge in my Katsudon recipe: crispy pork over a bed of rice, topped with onions, tender egg, and an exquisite sauce. A comforting Japanese dish, perfect for a quick and flavorful preparation. \t\n\t\n\t\t\t\n\t\n\t\t2 Pork Chops (Boneless, pounded until \u201c1 cm\u201d thick)1 pinch pepper1 pinch salt1 tablespoon flour (For Sprinkling)1 egg100 g of panko breadcrumbsOil for Frying120 ml Dashi Stock (Homemade or Using a Powder Base)2 teaspoons of sugar1 tablespoon light soy sauce2 teaspoons Mirin2 eggs1 Thinly Sliced Onion2 portions of cooked white rice1 Sliced Green Onion\t\n\t\n\t\tSeason the pork chops with salt and pepper, then lightly dust them with flour.In a shallow dish, beat the egg. Place the panko in another shallow bowl. Add a thin, even layer of oil to a cast iron skillet or pan over medium heat. The oil is ready when you drop a piece of panko into the oil and it sizzles. Dip the pork in the egg to coat. Transfer the pork to the panko and press evenly to coat the meat well. Carefully place the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for an additional 5-6 minutes. Drain on a plate lined with paper towels. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat and add the sliced onion. Saut\u00e9 the onions until translucent and slightly caramelized. Pour the stock mixture over the onions. Cut your tonkatsu into pieces and place on top of the onions. Pour the egg over. Cook over medium-low heat until the egg is just set. Serve over bowls of rice and garnish with green onions.\t\n\t\n\t\tThe oil is hot enough when you drop a piece of panko into the oil and it sizzles.\nTo help the breadcrumbs stick, a little trick is to spray a bit of water on them after rolling in the breading\n\t\n\t\n\t\tDonburi, Main courseJapaneseOeufs, Porc, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29787"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24505"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}