Donburi, or don for slang is a term that refers to a Japanese 'rice dish' or one bowl meal comprising generally of soup, rice, meat and vegatables. In a previous post i put up a recipe for oyako donburi or chicken rice bowl, and this time i thought i'd try my hand at katsu don, or crumbed porkchop rice bowl which is a little bit more intricate.
Thanks to Shizuoka Gourmet for providing me with the basics of how to make this dish, but i've changed things around to suit my tastes an an ultimate 'comfort' food. The biggest change is replacing the dashi broth with a chicken and soy broth.
Note that the recipe below indicates ingredients for 3 but in the photos i actually only made a single serving of katsudon.
Ingredients (serves 3)
Tonkatsu (crumbed pork cutlet)
- 3 pork loin cutlets, about 150gm each
- 1 cup panko breadcrumbs
- 2 eggs lightly beaten
- 2 tbsp plain flour
- Vegetable oil for deep frying
Katsudon
- 3 tonkatsu as above
- 5 eggs, lightly beaten
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 large carrot
- 1 medium onion
- 1.5 cups Japanese rice, steamed
Method
Tonkatsu
Place the pork fillets between 2 sheets of cling film and whack with a mallet (or saucepan like me!) to flatten out to about 1cm thick)Coat each fillet lightly with flour.
Then dip in the egg wash, hold it for a second to let some egg drain off and then into the panko, coating liberally.
Heat frying oil in a saucepan until simmering; to test, drop a bit of bread in there and it should be bubbling immediately, but not furiously.
Add the first pork fillet carefully and fry until golden, approximately 4-6 minutes.
Remove and place on paper towel.
Repeat for remaining pork fillets.
Katsudon
Thinly slice the onion and carrots, and slice the tonkatsu into 2cm thick slices; but keep the form of the filletBring the soy and broth to a simmer in a saucepan just large enough to fit the amount of tonkatsu you wish to use.
Add the onions and carrot and simmer for 3 minutes.
Add the tonkatsu, careful to keep the pieces roughly together (to maintain the shape of the fillet).
Bring the soup to a boil.
Pour the eggs over the fillets and place a lid onto the saucepan.
Boil for 5 minutes.
Serve the steamed rice amongst the serving bowls.
Using a spatula, remove the tonkatsu one at a time and carefully lay onto the rice, taking the carrot and onions along with it.
Pour the remaining soup/onions/carrots into the bowls (down the side, not over the tonkatsu)
You're right..... Hayles would love it!
ReplyDeleteHaha simple pleasures... :P
ReplyDelete