Learn how to make one of Japan's most loved dishes, Katsudon! Fluffy steamed rice topped with a crispy pork cutlet, simmered onions and melt in the mouth egg, the ultimate donburi recipe! This video's recipe: https://sudachirecipes.com/japanese-k... How to cook rice (written version): https://sudachirecipes.com/how-to-mak... 【Table of Contents】 00:24 Ingredients 02:05 Prepping the pork chops 03:30 Deep frying the katsu 04:04 Tips for frying 05:00 Prepping onions 05:29 Cooking onions 06:01 Whisking eggs 06:51 Cutting up the katsu 07:26 Adding katsu and egg 07:50 Dishing up
【Instruction:】 First, cook the rice either in a rice cooker or using your preferred method. (or watch our video, how to cook Japanese rice without a rice cooker)
KATSU 1. Rub a pinch of salt and pepper onto both sides of the meat. 2. Pound the pork chops to tenderize the meat, they should be about 2cm thick. 3. In a bowl, whisk the egg (+ optional step, whisk egg with 1 tbsp of milk.) 4. Prepare two plates, one with flour and one with the panko breadcrumbs. 5. First coat the meat with flour on both sides. 6. Dip them into the egg/milk mix. 7. Next press it into the panko, make sure it’s fully covered. 8. Now, heat the oil in a pan to 170C (340F) If you don’t have a thermometer, just drop a piece of panko into the pan. When it’s sizzling, you know the oil is ready. 9. Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they’re ready. 10. Place the katsu on a wire rack to let the excess oil drain off.
ASSEMBLE THE DONBURI 1. Cut one onion into thin slices and cook in a medium heat frying pan. 2. Immediately add the 100ml water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar and 1 tsp tsuyu sauce and cook until the onion softens and the sauce is reduced by half. 3. While the onions are softening, crack 2 eggs into a bowl and mix, then cut the katsu into 2cm strips. 4. Add the katsu to the pan and pour in the eggs, evenly distributing them over the katsu and onions. 5. Leave to cook for 1-2 minutes. 6. Put a lid on top and turn off the heat. Allow the eggs to steam cook for 1 minute. 7. Put the cooked rice into a deep bowl and serve the egg and katsu mixture to the top. 8. Garnish with chopped spring onion or your preferred greens. 9. Enjoy!
Hello it's Yuto from slushyrecipes.com. Today I'm going to show you how to make the king of
all rice bowls, Katsudon. So before we start I'm going to break down the ingredients for you.
This recipe serves two and this is a donburi recipe so you're going to need two bowls of rice.
If you don't have a rice cooker and you want to know how to make Japanese style rice
you can watch our tutorial. The link is in the description below.
So for the katsu you're going to need two pork chops, a pinch of salt and pepper,
vegetable oil for deep frying or shallow frying if you prefer, flour for coating the meat,
one egg, panko breadcrumbs about 100 grams or half cup should be plenty.
And for the rest of the dish you will need one onion, two eggs, 100 milliliters of water,
two tablespoons of sake, two tablespoons of mirin, two tablespoons of soy sauce,
one tablespoon of sugar and one teaspoon of tsuyu sauce. This dish takes about 30 minutes to
prepare and cook so I recommend to start cooking your rice just before you start everything else.
So we're going to start making the katsu first. It's the start of the dish after all. You can
start heating your oil now too. You want it to be 170 degrees celsius which is about 340 degrees
fahrenheit. So take your pork chops and sprinkle a pinch of salt and pepper onto each side.
So what exactly is katsudon? Katsudon is a word that combines the words ton from tonkatsu which
means deep fried pork cutlet and don from donburi which means rice ball. Pound the pork chops to
tenderize the meat. This helps make the meat softer and also makes it a bit thinner. It will
cook faster and more evenly. This should be about two centimeters thick. We're going to prepare three
dishes for making that famous crispy coating. We will have one plate of flour, one for the egg
and one for the panko breadcrumbs. So first coat the meat with flour on both sides.
Next into the egg. Feel free to add a dash of milk to the egg if you're making more katsu. It will
stretch it a bit further. Then press the pork chop into the panko. Make sure it's fully covered on
both sides and around edges. Check the oil. If you don't have a thermometer just drop a piece of
panko into the pan. When it's sizzling you know the oil is ready. Carefully place the coated pork
chops into the oil and cook for about four minutes on each side. So eight minutes in total or until
golden brown. I have a small fryer so I'm cooking one at a time but you can cook however many your
pan will fit. Don't overcrowd too much though. I often eat katsu at home and one tip I learned
from my mum is you shouldn't move the katsu for the first minute or so. It's really best to leave
them alone when they're cooking otherwise the crumbs start to fall off. She also never used
meat thermometers or things like that. She always told me to listen to the sounds of the cooking.
When you add the katsu to the oil it bubbles loudly at first and when the oil stops making a
crackling sound that means they're ready. The reason is because there's not so much moisture
reaching with the oil. Science and cooking go hand in hand don't they? Once the katsu is ready place
the katsu on a wire rack to let the excess oil drain off. So now we're going to make the rest of
the katsudon topping. Finely slice one whole onion. Heat up a frying pan on medium and add the onions.
We don't add oil here because we're going to add liquid straight away so add the 100 milliliters
water, 2 tablespoons sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 teaspoon of sugar
and 1 teaspoon of soy sauce. Cook until the onion softens and the sauce is reduced by half.
While it's cooking crack 2 eggs into a bowl and mix. Many people get these confused between tonkatsu
and katsudon. That's because they're both dishes that serve a crispy pork cutlet with rice right?
The main difference is the tonkatsu is a pork cutlet served on a plate with a shredded cabbage
and rice on the side usually. It's drizzled with fruity tonkatsu sauce and if you order it
Teishoku set meal style it often comes with miso soup and some pickles too. On the other hand
katsudon is served with the pork cutlet served in a bowl on top of the rice. The pork cutlet is cooked
together with the egg. It doesn't lose too much crispiness because the egg is not fully cooked.
The katsu and egg are then placed on top of rice. The sauce is mixed in with the egg which is that
part that holds the special katsudon flavour. Lastly it's garnished with spring onions or nori
or any greens. So in the end although they both contain katsu the dishes are actually very
different. Add the katsu to the pan and pour in the eggs evenly distributing them over the katsu
and onions. Leave it to cook for one to two minutes. Put a lid on top and turn off the heat.
Allow the eggs to steam cook for about a minute. Serve up your cooked rice into two deep bowls
and place the egg and katsu mixture to the top. Garnish with chopped spring onions or your preferred
greens and enjoy this classic Japanese katsudon. Thank you very much for watching today's video.
If you like this recipe please like and subscribe. You can see more recipes on our channel and
website. The link is in the description below. Thanks again everyone. Have a great day.
