Katsudon (カツ丼) is one of the most popular rice bowl dish in Japan.
It's Tonkatsu (Crumbed pork cutlet), cooked with egg.
This recipe is so much more flavourful with the power of kombu! So you don't have to buy expensive brand of pork. But it will be better than restaurants!
[Serving] 1serves
[Prep time] 20 mins (Does not include time to soak Kombu)
[Cook time] 15mins
[Storage] Best to eat on the day
[Difficulty] C *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Pork loin 180g
-Egg 2
-Plain flour some
-Black pepper some
-White bread some
[kombu salt]
-Kombu (dried kelp) 4g
-Salt 50g
[for the sauce]
-Water 100ml
-kombu 1g
-Sugar 1tsp (5g)
-Soy sauce 4tsp (20ml)
-Sake 2tsp (10ml)
-Mirin 1tsp (5ml)
-Onion 1/2 (60g)
-Ginger (peeled) 5g
[Ingredients] (OUNCE)
-Pork loin 0.4lb
-Egg 2
-Plain flour some
-Black pepper some
-White bread some
[kombu salt]
-Kombu (Dried kelp) 0.15oz
-Salt 1.8oz
[for the sauce]
-Water 3.5oz
-Kombu 0.04oz
-Sugar 1tsp (0.18oz)
-Soy sauce 4tsp (0.42oz)
-Sake 2tsp (0.35oz)
-Mirin 1 tsp (0.2oz)
-Onion 1/2 (2.1oz)
-Ginger (peeled) 0.2oz
[Recipe video]
(Chapter)
0:00 Prepare Ingredients
1:58 Season pork
3:20 Sauce
4:03 Fresh panko
4:53 Crumb
5:47 Cook the sauce
6:46 Deep fry
7:39 Finishing
[Instruction]
[Chapter1:Prepare Ingredients]
Take the skin off from the pork
Spike in between the fat and flesh
flatten to 1.5 cm (0.6inch) with the back of the knife
Cut onion against the grain
Mince ginger
[Chapter2: Season pork]
Blitz the kombu and salt
Mix 1/3 tsp (1.6g) kombu salt and 1/6 tsp (0.8g) sugar
Sprinkle it to the pork
Leave at room temp for 0.5-1 hour
[Chapter3: Sauce]
Soak kombu and water for 1 hour (Best overnight)
Mix everything in (sauce) section except the veggies
[Chapter4: Fresh panko]
Blitz the bread to your liking
[Chapter5: Crumb]
Mix plain flour and black pepper
Crumb the pork with flour, egg, panko
*The pork has to be around 15℃ (59F) before deep frying
[Chapter6: Cook the sauce]
Cold pan, vege oil, ginger. Medium heat
Once ginger smells good, add onion
A pinch of kombu salt
Once the onion is softened, add the sauce
Boil for 30 seconds, Gas off
Leave to infuse
[Chapter7: Deep fry]
Deep fry the pork at 180-183℃ (356-361F)
Cook 2.5mins
Rest in vertical angle for 2 mins
[Chapter8: Finishing]
Meanwhile, reheat the sauce
Discare kombu
Whisk 2 eggs
Cut the pork, and dip into the sauce
Put the pork onto rice
High heat with the rest of the sauce
Add water if looks dry
Once boiled, pour the egg
Make a scramble egg, then serve on the pork
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