Today, I’d like to share with you how to make KATSUDON from Higehiro Season2 Episode7. Katsudon is one of the Japanese foods that have appeared in not only this anime but also in many other anime, attracting viewers. It is a popular dish in Japan as well, cooked at home or eaten at restaurants.
What is Katsudon – カツ丼
Thick slices of pork coated with bread crumbs are deep-fried and simmered with onions in a soy sauce-based broth. It is then cooked with beaten egg and served on a bowl of rice. It is usually finished with mitsuba leaves, green onions, green peas, or chopped seaweed.
There are many other ways to make it in different regions of Japan, and there is no right answer to the recipe.
The recipe I am going to teach you today is a very common one, and is easy to make even in other countries. In Germany, where I live, it is very difficult to prepare mitsuba leaves for garnishing. For this reason, I always enjoy substituting green onions, green peas or seaweed.
Watch How to Make Katsudon
|PREP TIME: 5 mins
|COOK TIME: 45 mins
|TOTAL TIME: 50 mins
|COURSE: Main Course
|SERVINGS: 2 people
- 1 chuck eye roll / pork loin
- salt and pepper
- 1 tbsp flour
- ¼ beaten egg
- ½ cups panko / breadcrumbs
- 1.5 cups oil
Ingredients for Katsudon
- 50 ml dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1½ tsp cane sugar
- ¼ sliced onion
To Serve Katsudon
- 2 egg
- 1 bowl cooked rice
- mitsuba leaf / spring onion / seaweed
To Make Panko
- You can use store bought dried panko, but I recommend fresh panko, called Nama-Panko. You can use white bread without crust and use a food processor to make fresh panko. You can also spray water on regular dried panko to make the fresh one. It will be soft in 10-15 minutes. (I used dried panko on this recipe)
To Prepare Pork
- To prevent the pork from curling up, use a knife to cut the border between the fat and lean.
- Using the back of the knife, flatten the meat to help tenderize it.
- Season both sides with salt and pepper.
- Dredge in flour and remove excess flour.
- Dip in beaten egg
- Dredge in panko and press gently. It doesn’t have to be fluffy because panko will pop up during deep frying.
- It’s best to let it sit for about 15 minutes to make sure the pork is well coated with panko.
To Deep Fry
- Heat oil in a deep pot or pan to 350ºF (180ºC).
- Place a piece of panko in the oil. When small bubbles appear around the crumbs, it’s ready to fry.
- Add in the pork. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel / a rack.
- If you leave it on kitchen paper for a long time, the batter will absorb the oil. It is better to leave it vertically.
- Cut the pork cutlet into 4-5 pieces by pressing the knife straight down instead of moving it back and forth. This will prevent the panko from peeling off.
To Make Katsudon
- Prepare another frying pan, add the ingredients for katsudon (dashi broth, soy sauce, mirin, sugar, and onion), and cook until the onion is cooked.
- Serve the cooked rice in a donburi bowl.
- Add the pork cutlet and cook for about 2 minutes, then pour the beaten egg all over.
- When the edges of the eggs start to harden, gently shake the pan to prevent the eggs from sticking to the bottom.
- Place the stewed pork cutlet on top of the rice and garnish with green onions or and mitsuba.