Katsudon
Experience the ultimate Japanese comfort food with Katsudon, a deeply satisfying rice bowl featuring a crispy, golden-fried pork cutlet. Each bite offers a delightful contrast of textures: tender pork, fluffy egg, and sweet, savory onions, all simmered in an umami-rich dashi sauce and served over warm, steamy rice. This classic dish is a true celebration of flavor and texture.
En original oppskrift av Forkin
- Total tid
- 55 min
- Porsjoner
- 2
- Vanskelighetsgrad
- Middels
- Per porsjon
- 1 301 kcal
Allergeninformasjon: kan inneholde egg, fisk, gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
katsu
- 300 gpork loin, boneless, about 1.5 cm thick
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 0,5 koppall-purpose flour
- 1 stk.egg, beaten
- 1 kopppanko breadcrumbs
- 3 koppvegetable oil, for deep frying
serving
- 2 koppcooked rice, hot
sauce
- 0,5 koppdashi
- 2 sssoy sauce
- 2 ssmirin
- 1 tssugar
- 0,5 stk.yellow onion, thinly sliced
topping
- 2 stk.egg, lightly beaten
garnish
- 1 stk.scallion, chopped(valgfritt)
Utstyr
Paper towels · 3× Shallow dishes · Deep pot or Dutch oven · Deep-fry thermometer · Wire rack · Small skillet or shallow pan with lid · Chef's knife · Cutting board · 2× Serving bowls · Whisk or fork · Spatula
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 1 min
Kokkens tips: Removing excess moisture from the pork is crucial for achieving a truly crispy katsu. Don't skip this step!
- 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.
Omtrent 2 min
Kokkens tips: Use wide, shallow dishes to make dredging easier and less messy.
- 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.
Omtrent 5 min
Kokkens tips: Ensure the pork is completely covered with panko for an even, golden, and crispy crust. This also helps seal in moisture.
- 4
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).
Omtrent 5 min
Kokkens tips: Using a deep-fry thermometer is essential for maintaining the correct oil temperature, which prevents the katsu from becoming greasy or burning.
- 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.
Omtrent 6 min
Kokkens tips: Avoid overcrowding the pot; fry the cutlets in batches if necessary to maintain oil temperature and ensure even cooking.
- 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 tips: Draining on a wire rack allows air circulation, keeping the katsu crispy. Paper towels absorb the oil below.
- 7
While the pork is resting, combine the dashi, soy sauce, mirin, and sugar in a small skillet or shallow pan.
Omtrent 2 min
Kokkens tips: Taste the sauce mixture before heating; adjust sugar or soy sauce to your preference for a balanced sweet and savory flavor.
- 8
Add the thinly sliced yellow onion to the sauce mixture in the skillet and bring it to a gentle simmer over medium heat.
Omtrent 3 min
Kokkens tips: Slice the onion thinly for quicker cooking and a more tender texture in the final dish.
- 9
Slice the fried pork cutlets into 1.5-2 cm (approximately 0.6-0.8 inch) wide strips.
Omtrent 2 min
Kokkens tips: Cut the katsu against the grain for more tender bites.
- 10
Arrange the sliced pork cutlet evenly over the simmering onions in the pan.
Omtrent 1 min
Kokkens tips: Ensure the katsu pieces are spread out to allow the egg to cook evenly around them.
- 11
Pour the second lightly beaten egg evenly over the pork and onions in the pan.
Omtrent 1 min
Kokkens tips: Do not overbeat the egg; just whisk it enough to combine the yolk and white for a slightly marbled effect.
- 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.
Omtrent 2 min
Kokkens tips: Cooking the egg until it's just set but still a little custardy is key to the authentic Katsudon experience.
- 13
Divide the hot cooked rice into two serving bowls.
Omtrent 1 min
Kokkens tips: Warm rice is essential for Katsudon; it absorbs the sauce beautifully.
- 14
Carefully slide one half of the katsu, egg, and onion mixture from the skillet over each bowl of rice.
Omtrent 1 min
Kokkens tips: Use a wide spatula to transfer the katsu and egg mixture gently, keeping it intact.
- 15
Garnish immediately with freshly chopped scallions for a touch of freshness and color, and serve while hot.
Kokkens tips: The scallions add a bright, pungent contrast to the rich flavors of the katsudon.
Per porsjon
Næringsinnhold
- Kalorier
- 1 301,1kcal
- Protein
- 55,5g
- Karbohydrater
- 120,8g
- Fett
- 65g
- Fiber
- 5,1g
- Sukker
- 13,5g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
For an extra layer of flavor, consider adding a pinch of sansho pepper or shichimi togarashi to your Katsudon before serving. A side of miso soup and a simple cucumber salad would complete this authentic Japanese meal. You can also experiment with chicken (oyakodon) or shrimp for variations on this classic dish.
Store leftover Katsudon components separately if possible. The katsu can be stored in an airtight container in the refrigerator. The egg and onion mixture should also be stored separately. Rice should be cooled quickly and stored in an airtight container.
To reheat the katsu, crisp it in a toaster oven or air fryer at 180°C (350°F) for 5-7 minutes. Gently warm the egg and onion mixture in a small pan over low heat. Reheat rice in the microwave with a splash of water until steaming hot.
Flere oppskrifter
Alle oppskrifterStuffed Squid
A classic Mediterranean dish featuring tender squid tubes filled with a savory mixture of rice, herbs, and chopped tentacles. The squid are baked in a light tomato and olive oil sauce until the filling is cooked through and flavorful.
1 t 25 min 486 kcalSoba Noodle Salad with Sesame Dressing
This refreshing soba noodle salad features buckwheat noodles tossed with crisp vegetables and a savory sesame dressing. It's a light yet satisfying dish perfect for a quick lunch or side.
38 min 301 kcalClassic Bruschetta
This simple yet elegant bruschetta features toasted bread rubbed with garlic, topped with fresh diced tomatoes, basil, and a drizzle of olive oil. It's a perfect appetizer to showcase ripe summer produce.
20 min 293 kcalCrusty Pepperoni Roll
A whole pepperoni stick is wrapped in flaky crescent roll dough and baked until golden brown. This simple and savory roll is perfect for slicing and serving as a crowd-pleasing appetizer.
35 minMassaman Curry with Chicken
This Massaman curry balances rich coconut milk with aromatic spices, tender chicken, and soft potatoes. It's a comforting and flavorful dish, perfect for a cozy dinner.
1 t 1 207 kcalAprikos-glasert kylling
A simple and delicious weeknight meal featuring tender baked chicken coated in a sweet and tangy apricot glaze. The sauce caramelizes beautifully in the oven, creating a flavorful crust.
1 t 15 min 604 kcalSimple Burrata Appetizer
This effortlessly elegant Italian appetizer showcases the luxurious creaminess of burrata cheese, perfectly complemented by the sweet burst of ripe cherry tomatoes and the aromatic freshness of basil. A simple drizzle of high-quality olive oil and balsamic glaze elevates this dish, making it an ideal starter that's both vibrant and satisfying.
25 min 277 kcal