Sunday, June 20, 2010

Katsudon recipe

Japanese food is most people's favorite, but it can get quite expensive. Here is one fool-proof recipe to satiate your craving for katsudon which is one of the most popular Japanese dishes. Veer away from the usual lunch or dinner and serve this on the table. You are likely to elicit praises for a dish which is quite easy to make ;)


Four pork chops, preferably boneless
Black pepper to taste
2-3 tbsps. flour
one egg
1-2 cups panko or breadcrumbs
Cooking oil for frying

One large onion
1 tbsp. sesame oil
four to five eggs
leeks or green onion, chopped
dry seaweed or nori

For sauce:

1 tbsp. sugar
50 ml. Japanese sake
50 ml. mirin
50 ml soy sauce
100 ml. dashi or soup stock


1. Make shallow cuts along the rim of the prok chops to prevent them from contracting. Sprinkle with black pepper and dip in the following order: flour, beaten egg then the panko or bread crumbs.

Deep fry pork chops. Once cooked, cut in serving size while still hot.

2. Slice the onion and fry in the sesame oil until they become transparent. Pour sake, mirin, sugar, soy sauce and the dashi to the onions and bring to a boil. Add the tonkatsu slices and simmer for a few minutes.

3. Lower the fire so the sauce doesn't evaporate. Add the well-beaten eggs and onions. Eggs should not be too cooked.

4. Put katsudon on top of a bowl of steamed rice and heap with more sauce. Serve hot.


Renn Xu said...

Hi! I made a "shortcut" version of this dish this morning (just out of a random whim). Thank you for posting this. Now I know how to do it correctly. =)