Katsudon Sauce Recipes

KATSUDON

Steps:

• Prepare rice, set aside to keep warm.
• Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• Meanwhile beat the eggs in a large bowl.
• Mix flour, salt and pepper in a plate and pour panko in another plate.
• Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
• Cook in oil until browned on both sides, drain on paper towels.
• Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.

KATSU-DON (PORK CUTLET DONBURI)

Steps:

• Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
• Trim off fat from the pork and pound it to make it thin.
• Sprinkle with salt and pepper.
• Dust first with flour, then dip into the beaten egg, then the panko crumbs.
• Fry in the oil until light brown--about 4 minutes/side.
• Drain on paper towels and then cut into 1" strips.
• Mix the broth ingredients together in a bowl.
• Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
• Add the slices of 1 pork cutlet and cook one minute.
• When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
• Add 2 Tbsp. green peas and cook 30 seconds more.
• Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
• Repeat this for the remaining servings.

TONKATSU SAUCE

Steps:

• Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

TONKATSU / KATSU SAUCE

Steps:

• In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

JAPANESE KATSUDON

Steps:

• Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
• Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

KATSUDON

Steps:

• Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
• Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
• Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
• Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.

KATSU CURRY SAUCE

Steps:

• Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Serve over rice with chicken katsu or tofu.