KATSUDON (PORK-CUTLET RICE BOWL)
Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight. Variations of katsudon can be found on restaurant menus and home kitchens - and in anime. This recipe includes an optional addition of frozen peas, inspired by the main character in "Yuri!!! on Ice," whose parents serve katsudon with peas at their fictional inn. But it takes some delicious real-life cues from the work of Nancy Singleton Hachisu (who adds a small amount of julienned ginger to her broth, brightening it) and from the chef Tadashi Ono.
Provided by Tejal Rao
Categories meat, steaks and chops
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- To make the dashi, bring the water and kombu up to a simmer, then turn off the heat. Fish out the kombu, then add the bonito, and allow to steep for 2 or 3 minutes. Skim off any scum on the surface, and pour through a fine-mesh strainer. Keep in the fridge.
- To make the cutlets, put the flour, egg and panko in three separate wide bowls. Generously season each cutlet with salt and pepper on both sides. Dip them, one at a time, in the flour, then the egg, then the panko, making sure each cutlet is totally covered in crumbs. Pour vegetable oil into a large, wide skillet until it's just under an inch high, and set over medium-high heat until it reaches 350 degrees. Fry cutlets until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes. Set on a wire rack to cool, then slice into 1/4 inch thick pieces.
- In a large skillet over medium heat, add 2/3 cup dashi, soy sauce, mirin, onion, ginger and peas, if using. Bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened. Carefully place the sliced cutlets on top of the onion and broth. Cover, and cook for 3 more minutes.
- Crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the cutlets. Don't stir, just cover and cook until the eggs are just about set but still slightly wobbly. To serve, heap rice into bowls, then slide cutlet slices, eggs and broth on top of each. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 40 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2261 milligrams, Sugar 3 grams, TransFat 0 grams
PORK KATSU RICE BOWL
This is a recipe I nabbed from Rachael Ray. It tastes pretty close to pork katsu you'd find in a Japanese restaurant. It's some good stuff :-D I'm not a fan of the red onions with the mirin so I don't normally make them.
Provided by RedheadAblaze
Categories White Rice
Time 45m
Yield 4 pork bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, pour 1/4 c mirin over the onion & let marinade.
- In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
- Place the flour in another shallow bowl.
- Place the panko in another separate bowl.
- Coat the pork with the flour, shaking off any excess.
- Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko.
- In a large skillet heat the oil over mid-high heat until rippling.
- Add the pork and fry, turning once until golden and crisp about 5 minutes on each side.
- Transfer to paper towels and drain.
- In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
- Add 1 tsp water to thin if desired.
- Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.
Nutrition Facts : Calories 807.1, Fat 45.7, SaturatedFat 6.6, Cholesterol 105.8, Sodium 1317.8, Carbohydrate 83.3, Fiber 2.7, Sugar 6.8, Protein 14.5
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)
Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 32m
Yield 2
Number Of Ingredients 10
Steps:
- Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
- Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
- Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 58.1 g, Cholesterol 266.8 mg, Fat 24 g, Fiber 2.3 g, Protein 32 g, SaturatedFat 6.1 g, Sodium 1223.9 mg, Sugar 8 g
KATSU PORK WITH STICKY RICE
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
- Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
- While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
- Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
- Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.
Nutrition Facts : Calories 535 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.6 milligram of sodium
More about "pork katsu rice bowl recipes"
KATSUDON JAPANESE PORK CUTLET AND EGG RICE BOWL - THE …
From thewoksoflife.com
4.9/5 (48)Total Time 40 minsCategory PorkCalories 688 per serving
- Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
- Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
- Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
- While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
KATSUDON PORK CUTLET RICE BOWL RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 201Calories 801 per servingCategory Entree, Lunch, Dinner
KATSUDON PORK CUTLET RICE BOWL RECIPE | COOKING SELF
From cookingself.com
KATSUDON – PORK CUTLET BOWL WITH RICE – GOBOROOT.COM
From goboroot.com
DELICIOUS 15-MINUTE KOREAN SSAMJANG PORK RICE BOWL RECIPE
From karmanfoods.com
BAKED KATSUDON 揚げないカツ丼 • JUST ONE COOKBOOK
From justonecookbook.com
JAPANESE PORK KATSU RECIPE | WILLIAMS SONOMA
From williams-sonoma.com
FRIED PORK KATSU BOWLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KATSU-DON (PORK CUTLET AND EGG ON RICE) - RECIPETIN JAPAN
From japan.recipetineats.com
KATSUDON (PORK CUTLET RICE BOWL) - NO RECIPES
From norecipes.com
KATSU-DON (PORK CUTLET RICE) - COOK WITH DANA
From cookwithdana.com
KATSUDON (PORK CUTLET RICE BOWL) (VIDEO) かつ丼 • JUST ONE …
From justonecookbook.com
JAPANESE PORK BOWL RECIPE (十勝豚丼 - TOKACHI BUTADON)
From norecipes.com
HOW TO MAKE KATSU-DON – PORK CUTLET WITH RICE BOWL RECIPE
From japanesecookingclasstokyo.wordpress.com
PORK TONKATSU BOWLS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN KATSU DON - CHICKEN CUTLET RICE BOWL - TIFFY COOKS
From tiffycooks.com
KATSUDON RECIPE: HOW TO MAKE A PORK CUTLET RICE BOWL AT HOME
From masterclass.com
KATSUDON (PORK TONKATSU RICE BOWL) BY DEANYEATSWORLD
From easyrecipe.cyou
KATSUDON (JAPANESE PORK CUTLET RICE BOWL) - CLOSET COOKING
From closetcooking.com
PORK KATSU RICE BOWL JAPANESE COOKING RECIPE - FOOD NEWS
From foodnewsnews.com
PORK KATSU RICE BOWL - PLAIN.RECIPES
From plain.recipes
JAPANESE PORK RICE BOWL RECIPE - OUR LARGER DIARY PICTURE GALLERIES
From office-furniture-refurbishing30504.blogspot.com
KATSUDON (PORK CUTLET OVER RICE) – BAEK JONG WON
From chopsticksandflour.com
KATSUDON (PORK CUTLET RICE BOWL) - THE PEACH KITCHEN
From thepeachkitchen.com
JAPANESE-STYLE KATSUDON RICE BOWLS (VEGAN RECIPE)
From thefoodietakesflight.com
PORK KATSU DONBURI (RICE BOWL) | DANS LA LUNE
From atelierlalune.com
KATSUDON (JAPANESE CHICKEN OR PORK CUTLET AND EGG RICE BOWL) …
From seriouseats.com
PORK KATSU - A COZY KITCHEN
From acozykitchen.com
SIMPLE JAPANESE PORK CUTLET BOWL KATSUDON (かつ丼) - SUDACHI …
From sudachirecipes.com
10 BEST PORK AND RICE BOWL RECIPES - YUMMLY
From yummly.com
THE BEST TONKATSU (JAPANESE PORK CUTLET) - SUDACHI RECIPES
From sudachirecipes.com
HOW TO MAKE JAPANESE PORK CUTLET & EGG RICE BOWL - YOUTUBE
From youtube.com
KATSUDON RECIPE JAPANESE PORK CUTLET AND EGG RICE BOWL
From grantourismotravels.com
BEST RICE BOWL RECIPES FROM JAPANESE DONBURI TO CHINESE CONGEE
From grantourismotravels.com
HOW TO MAKE KATSUDON (PORK TONKATSU RICE BOWL RECIPE) - YOUTUBE
From youtube.com
THE BEST KOREAN BBQ RICE BOWL RECIPE & VIDEO - SEONKYOUNG …
From seonkyounglongest.com
RECIPE OF PERFECT KATSUDON (PORK TONKATSU RICE BOWL)
From vieweat.com
EASY SHALLOW-FRIED PORK KATSU (JAPANESE FRIED PORK CUTLETS)
From thepassportkitchen.com
SALTINE CRACKER PORK TONKATSU BOWLS | RICARDO
From ricardocuisine.com
TONKATSU RECIPE, EASY JAPANESE PORK CUTLET BENTO RECIPE
From katachiware.com.au
PORK KATSU RICE BOWL JAPANESE COOKING RECIPE
From cookingrecipedb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love