Katsudon is portrayed as a filling soul food in Japanese culture. Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth placed over rice.
- Pork tenderloin 100 gm
- Salt and pepper 5 gm (as per taste)
- Beaten egg 1 (for batter)
- Flour 50 gm
- Bread crumbs 50 gm
- Refined oil 200 ml (for frying)
- Steamed rice 80 gm
- Onion 70 gm
- Beaten eggs 3 (for omelet pan)
- Dashi stock 1.4 cup
- Mirin 50 ml
- Sugar 10 gm
- Soy sauce 40 ml
- Green onion 10 gm
- Nori sheet 1
- Cut tenderloin in strips, flatten it, sprinkle salt and pepper, and dust with flour.
- Beat the egg in a bowl with a little
- Dip meat pieces in the beaten egg and then cover with bread crumbs and shallow fry from both sides. Fry in slow heat till they became golden brown, remove from the oil and cut them lengthwise.
- Place Dashi stock, soy sauce, sugar, mirin and onion in omelet pan on slow heat, add the cut pieces of meat and the three beaten eggs,
- Cook for two minutes or till eggs combine all ingredients,
- Place steamed rice in a serving bowl. Top it with the mixture of meat and eggs, garnish with green onion and thinly sliced Nori
Recipe courtesy: Chef Rajander Bhandari, Fukusuke, Davanam Sarovar Portico Suites, Opp Madiwala Police Station.