Katsudon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the pork loin dry thoroughly with paper towels to ensure a crispy crust, then season both sides generously with salt and black pepper.

   Ca. 1 min.

   Kokkens note: Removing excess moisture from the pork is crucial for achieving a truly crispy katsu. Don't skip this step!

2. 2

   Set up a breading station by placing all-purpose flour in one shallow dish, the first beaten egg in a second shallow dish, and panko breadcrumbs in a third shallow dish.

   Ca. 2 min.

   Kokkens note: Use wide, shallow dishes to make dredging easier and less messy.

3. 3

   Dredge each pork loin piece first in the flour, shaking off any excess, then dip it into the beaten egg, allowing any excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to ensure the crumbs adhere well.

   Ca. 5 min.

   Kokkens note: Ensure the pork is completely covered with panko for an even, golden, and crispy crust. This also helps seal in moisture.

4. 4

   Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Using a deep-fry thermometer is essential for maintaining the correct oil temperature, which prevents the katsu from becoming greasy or burning.

5. 5

   Carefully lower the breaded pork loin cutlets into the hot oil and fry for 4-6 minutes, flipping once halfway through, until they are golden brown and cooked through.

   Ca. 6 min.

   Kokkens note: Avoid overcrowding the pot; fry the cutlets in batches if necessary to maintain oil temperature and ensure even cooking.

6. 6

   Remove the fried pork cutlets from the oil and place them on a wire rack set over paper towels to drain any excess oil.

   Kokkens note: Draining on a wire rack allows air circulation, keeping the katsu crispy. Paper towels absorb the oil below.

7. 7

   While the pork is resting, combine the dashi, soy sauce, mirin, and sugar in a small skillet or shallow pan.

   Ca. 2 min.

   Kokkens note: Taste the sauce mixture before heating; adjust sugar or soy sauce to your preference for a balanced sweet and savory flavor.

8. 8

   Add the thinly sliced yellow onion to the sauce mixture in the skillet and bring it to a gentle simmer over medium heat.

   Ca. 3 min.

   Kokkens note: Slice the onion thinly for quicker cooking and a more tender texture in the final dish.

9. 9

   Slice the fried pork cutlets into 1.5-2 cm (approximately 0.6-0.8 inch) wide strips.

   Ca. 2 min.

   Kokkens note: Cut the katsu against the grain for more tender bites.

10. 10

    Arrange the sliced pork cutlet evenly over the simmering onions in the pan.

    Ca. 1 min.

    Kokkens note: Ensure the katsu pieces are spread out to allow the egg to cook evenly around them.

11. 11

    Pour the second lightly beaten egg evenly over the pork and onions in the pan.

    Ca. 1 min.

    Kokkens note: Do not overbeat the egg; just whisk it enough to combine the yolk and white for a slightly marbled effect.

12. 12

    Cover the pan with a lid and cook for 1-2 minutes, or until the egg is just set but still slightly runny in places, indicating a perfectly tender texture.

    Ca. 2 min.

    Kokkens note: Cooking the egg until it's just set but still a little custardy is key to the authentic Katsudon experience.

13. 13

    Divide the hot cooked rice into two serving bowls.

    Ca. 1 min.

    Kokkens note: Warm rice is essential for Katsudon; it absorbs the sauce beautifully.

14. 14

    Carefully slide one half of the katsu, egg, and onion mixture from the skillet over each bowl of rice.

    Ca. 1 min.

    Kokkens note: Use a wide spatula to transfer the katsu and egg mixture gently, keeping it intact.

15. 15

    Garnish immediately with freshly chopped scallions for a touch of freshness and color, and serve while hot.

    Kokkens note: The scallions add a bright, pungent contrast to the rich flavors of the katsudon.