Recipes

Katsudon Rice Bowl

my favorite Asian sauces!!

It was a fun day at Lander’s today for it seemed empty! The superstore just opened a branch a few blocks from our house and I was beaming with excitement. Sad to say, so did a million other people! On it’s first day, the huge warehouse seemed like it was housing a John Mayer concert (haha that is the only event I can compare it to, for I think that was THE only concert I have been to). Note to self: do your grocery every 10 am to skip the crowd of womeeeen. I am not kidding, it was mostly women…haha like me. 

Just like an overjoyed kid I zoomed over the meat section and grabbed all the interesting finds – samgyeopsal, sukiyaki beef (mostly asian haha) and perfectly cut pork chops! They were huge portions unlike the usual I find in an ordinary supermarket. I was inspired to create Katsudon! A bigger, better Katsudon rice meal.

And because I had enough meat to spare, I complemented my dish with Tonkatsu ( I just added a different kind of sauce) and a salad.

I will put my recipe in a different entry hehe. 

To conclude: happy tummies were satisfied!

Katsudon Rice Bowl

Course Main Course
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 2 pcs boneless pork chops pounded to a centimeter thick

Breading procedure

  • 1/2 cup all-purpose flour
  • 1 piece egg beaten for coating
  • 1 cup panko bread crumbs

Katsu Sauce

  • 1 tbsp Soy Sauce
  • 2 tsp Mirin
  • 2 pcs eggs
  • 1 pc onion small
  • 1 piece scallion chopped
  • 2 tsp Sugar
  • 1/2 cup dashi or chicken stock

Instructions

  1. Season the pork with salt and pepper and prepare three bowls for the breading procedure. Place the beaten egg, flour and bread crumbs in three separate bowls. First dredge the pork in flour, after which dip it in the egg mix, then lastly, coat it with bread crumbs. 

  2. Carefully lay the meat in hot oil and cook for 5 minutes on each side, until golden brown. Slice the pork into half an inch thick strips and set aside on a plate lined with paper towel. 
  3. To prepare the sauce, slightly caramelize the chopped onions in a pan under medium heat. Then, pour the chicken stock, soy sauce, sugar and Mirin to the pan. Place your sliced pork on top of the onions and just before you are about to serve your meal, drizzle the egg over everything. Cook over medium heat until the egg is set and serve over a cup of steamed rice. Garnish your dish with scallions and enjoy! 

Lica ^_^

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