Today’s meal is…
- Katsudon (Breaded pork cutlet on rice)
- Miso soup
- Japanese Pickles
Katsudon is often used to pray for success and victory in examinations, and this comes from a ryme of “katsu” (=VICTORY).
◆Amount for 2 people
◆Cooking time 50 min
- Cutting boards
- Kitchen knife
- Oyako-nabe’ (the pan with the upright handle that she used to ‘assemble’ the katsudon is called this)
▽Katsudon (Breaded pork cutlet on rice) ingredients
- 2 pork roasts
- A pinch of salt and pepper
- A small amount of flour
- 1 egg
- Bread crumbs to the right
- 1/2 of an onion
- 2 eggs
- A small amount of mitsuba leaves
▽”A seasoning” ingredients
- Dashi broth 80ml
- 2 tablespoons dark soy sauce
- Mirin 60ml
▽Katsudon (Breaded pork cutlet on rice) Procedure
- Cut into the lean and fatty strands of the pork loin with a knife, cut through the strands and pound the whole thing with the back of a knife or a meat pounder. Shape into the original size.
- Season with salt and pepper and coat with flour, egg and bread crumbs, in that order.
- Place the battered pork loin in oil at 160-170 degrees Celsius, fry it for about 5 minutes and cut it into 5 or 6 equal pieces.
- Slice the onion into thin slices. Beat the eggs lightly. Cut the mitsuba leaves into pieces and soak them in water for a few minutes.
- Combine “A seasoning” ingredients.
- Add half of the “A seasoning” and half of the onion to the Oyako-nabe and heat on high heat. When the sauce comes to a boil, add the cutlets cut in #3.
- Pour 1/4 of the beaten egg into the top of #6 and heat over a medium heat and when it starts to boil, turn off the heat.
- Pour #7 over a bowl of rice and garnish with mitsuba leaves. Garnish with mitsuba leaves on top. Repeat for 1 person at a time for the same purpose.
Here’s our other Breaded pork cutlet recipe! How to cook curry with pork cutlets