Monday, 21 April 2014

Katsu Don


One of my favourite dish to make is Katsudon. I learnt how to make this by watching the youtube channel Cooking With Dog . I absolutely love that channel and all the recipes are so delicious. I was motivated to make this dish because of my host mum in Japan. Heres her version:




This is the recipe i use to make Katsu Don. I rewatched the video a few times and typed down the method to cook it.

Ingredients for KatsuDon
(serves 1)
Tonkatsu (Pork Cutlet)

120g 1cm thick Pork Loin Slice
A sprinkle of Salt and Pepper
All-Purpose Flour for dusting
1/4 Egg
A sprinkle of Water
Nama-Panko - Soft Bread Crumbs

Frying Oil (Vegetable Oil) (340°F/170 °C)

50ml Water
A pinch of Kombu or Bonito Stock Powder (I don't have this)

1 Tbsp Soy Sauce
1 Tbsp Mirin
2 tsp Sugar

70g Onion (i use approx. half an onion)
1 Egg 
Mitsuba Parley (I use coriander instead)

200g Fresh Steamed Rice 


How to Make: 

  • Cut the onion into quarter inch slices. Chop the mitsuba parsley into three-quarter inch pieces. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. Tenderise the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
  • Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
  • Dust both sides of the pork slice with the all purpose flour. Make sure to remove the excess flour and then dip the pork in the egg. Finally, coat the pork with the panko bread crumbs and shape with your hands.
  • Preheat the oil to 170 degree Celsius. Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice to brown evenly. Flip it over with tongs and cook the other side for 2 to 3 minutes, until golden brown. Place the tonkatsu onto a cooling rack and drain the excess oil. Cut the tonkatsu into three-quarter inch pieces.
  • Combine the water, dashi stock powder, soy sauce, mirin, sugar and onion in a small pan. Stir lightly with chopsticks and cover and turn burner to medium heat. When it begins to simmer, turn the burner to low heat and simmer for about 3 minutes.
  • When the onion is completely cooked, place the tonkatsu into the pan. Crack the egg into a bowl, beat it lightly and distribute it onto the tonkatsu. Cover again and cook on high heat for 20 to 30 seconds.
  • When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner. Place the steam rice into a bowl. With a turner, gently place the mixture onto the rice and serve.

-Credit for recipe goes to Cooking With Dog

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