Katsudon (Donburi with breaded pork cutlet)
For 1 bowl
- Pork chop (1 pc.)
- Pankorasp (for breading)
- Wheat flour (for breading)
- 1 egg (for breading)
- Salt and pepper (for breading)
- Flavor-neutral oil (for breading)
- Short grain round rice (2 dl)
- Onion (1/2)
- Mirin (1 tbsp.)
- Soy sauce (1 tbsp.)
- Sugar (1/2 tbsp.)
- Dashi (1 dl)
- 1 tablespoon sesame seeds (roasted on a dry pan and ground
- Bulldog sauce (Can be replaced by a mixture of 1 dl ketchup, 1/2 tsp. sugar/honey, 1 tbsp. Worcestershire sauce)
Course of action
- Cook the rice according to instructions.
- Grooms the meat by removing tendons. Season with salt and pepper on both sides.
- If you have a meat hammer, you can advantageously pound the meat a little thinner (not as thin as a wiener schnitzel).
- Put the meat in the fridge for 15 minutes while you heat the taste-neutral oil to 180 degrees.
- Find 3 bowls - one with flour, one with beaten egg and one with panko.
- Turn the meat in the flour, then the egg mixture and finally in the panko.
- Put the breaded meat in the hot oil and cook for 2-3 minutes on each side.
- Set the chop aside and let it rest.
- Put the sugar, dashi, soy and mirin in a small pan and bring to the boil.
- Chop the onion into slices and put it in the pan. Fry until the onions are soft and the liquid has evaporated.
- Slice the cutlet and place it on top of the onions. Pour the beaten egg over it.
- Cover the pan with a lid and turn off the heat after approx. 30 seconds when the egg is lightly-prepared.
- Chop the spring onion.
- Put the rice in the bottom of the bowl and place the caramelized onions and the breaded pork chop on top.
- Top with sauce and spring onions
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All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.