Delicious Katsudon Recipe: A Hearty Japanese Pork Cutlet Rice Bowl
Authentic Japanese Pork Cutlet Rice Bowl, Katsudon Recipe to Enjoy at Home
Katsudon is a Japanese pork cutlet rice bowl, packed with flavor and nutrition in a single serving, making it a truly satisfying meal. It’s especially wonderful on a rainy day, served warm and freshly made. Try making this delicious Katsudon right now!
Main Ingredients- Pork cutlet (katsu): 2 pieces (pre-fried or prepared)
- Onion: 1 (thinly sliced)
- King oyster mushroom: 1 (thinly sliced)
- Eggs: 2 (lightly beaten)
- Chopped green onion: a little (for garnish)
Sauce Ingredients- Katsuobushi broth: 1 bowl (dilute katsuobushi concentrate with water)
- Katsuobushi broth: 1 bowl (dilute katsuobushi concentrate with water)
Cooking Instructions
Step 1
First, prepare the pork cutlets by frying them in advance. Peel the onion, wash it thoroughly, and then slice it as thinly as possible into strips. Remove the stem from the king oyster mushroom and slice it thinly. Prepare about one bowl of warm katsuobushi broth by diluting katsuobushi concentrate with water.
Step 2
In a deep pan or pot, add enough oil to generously fry the pork cutlets. Place the prepared pork cutlets in the hot oil and fry until golden brown and crispy on both sides. Transfer the fried cutlets to a paper towel to drain excess oil.
Step 3
In a separate pan, heat a little cooking oil. Add the thinly sliced onion and king oyster mushrooms. Sauté over medium-low heat until softened. Sautéing until the onions turn translucent and the mushrooms are tender will bring out their sweetness and enhance their flavor.
Step 4
Pour the prepared katsuobushi broth over the sautéed onions and mushrooms and bring to a boil over high heat. Once the broth is simmering, cut the fried pork cutlets into bite-sized pieces (about 2-3 cm wide) and add them to the broth. Simmer briefly in the broth. Be careful not to overcook them, as this will make the cutlets lose their crispiness.
Step 5
Once the pork cutlets have simmered slightly, pour the beaten egg mixture evenly over the cutlets and vegetables. Do not stir; let the egg cook naturally. When the egg is about half-cooked, turn off the heat. Carefully pour the mixture over warm rice in a serving bowl.
Step 6
Finally, sprinkle the chopped green onions on top for a beautiful garnish. Your delicious Katsudon is now complete! The combination of warm rice, crispy pork cutlet, and savory sauce creates a truly magnificent meal.
