Home Savory Katsudon


Difficulté : Easy
Catégorie : Savory
Cout : Affordable
As sometimes with some savory dishes, the photo is difficult to take and does not do justice to the flavor of the katsudon. Japanese dish par excellence, it is composed of breaded pork cut into pieces on a bed of Japanese rice and a sauce with onions and dashi with eggs… Really succulent and to try urgently. All that remains is to get the two unusual ingredients, the “dashi” and the Japanese breadcrumbs, the “panko”!

Recipe of Katsudon for 2 persons:
-2 slices of pork in the loin
-2 tablespoons of soy sauce
-2 teaspoons of sugar
-1 teaspoon of sesame oil
The sauce with onions:
-1 large onion
250ml prepared dashi (1 bag of 5g for 75cl of hot water)
-4 teaspoons of soy sauce
-2 teaspoons of sugar
-2 teaspoons of mirin sauce
-2 or 3 eggs
Frying pork:
-1 egg
-50g of water
-Japanese “panko” tapestry
-a nori leaf
-a spring onion
Japanese rice:
-300g of rice
-the volume of rice in water for cooking
Here are the ingredients to get. You can find them in Japanese grocery stores on rue Sainte Anne in Paris or even at Tang.
Panko” is the Japanese breadcrumbs, it is in fact real breadcrumbs. You can also make it yourself by taking stale bread and crumbling it…
For the “dashi” on the other hand, you will have to buy it… Here is the picture to make it easier to rent in grocery stores! They are found in packages containing bags of 5g or 10g…
Start by pounding the meat to thin and tenderize it… It must be very fine.
Once spread, make small crosses on the meat with a knife without cutting it!
Let the meat marinate in the sugar, soy sauce, sesame oil and pepper while you prepare the rest of the recipe.
Preparing Japanese rice which is a round rice… Wash it with plenty of water until it is clear…

Put the same volume of washed rice as fresh water in a saucepan over low heat. Bring to a boil.

When the water boils, put a lid on and let cook for 15 minutes on low heat.
After 15 minutes, turn off the heat and let stand for another 10 minutes with the lid on.

While the rice is cooking, prepare the onion sauce. Place sugar, mirin and soy sauce in a small bowl.
Add the dashi already prepared (5g for 750ml of water)…
The sauce is ready!
Cut the onion in half and then into fairly thin slices.

Place sauce and onion in a skillet and cook over low heat until onions are translucent.
Meanwhile, prepare the pork breading. Place egg, water and flour in a bowl and mix well to remove lumps. The dough must be liquid but coating… Dip the pork in this paste.
Remove excess dough and place in a plate with panko.
Heat the oil in a wok. When the oil is at the right temperature for frying, dip the meat in it.
Remove and drain the meat on a paper towel.
Cut the meat into strips…
Also cut the spring onion into small pieces.
In the pan containing the onions, add the eggs beaten into an omelette.
Place the meat (in the picture there is only one slice of pork, but in the recipe it will be two…) on the sauce with the eggs. Sprinkle with spring onions.
Let cook on low heat just to cook the egg (it should not be completely cooked).
Put the rice in two individual bowls, and place a slice  of pork with onions on top of the rice.
Pour a little sauce on top and sprinkle with small shreds of a nori leaf. Serve very hot.

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