Meat

Katsudon


Ingredients for Cooking Katsudona

  1. Pork (fillet) 300-400 grams
  2. Chicken eggs 5 pcs.
  3. Premium wheat flour 200 grams
  4. Vegetable oil 200 ml
  5. Breaded breadcrumbs 200 grams
  6. Onion 1 medium onion
  7. Leek 1 stalk
  8. Sugar (brown) 1 teaspoon
  9. Soy Sauce 200 ml
  10. ½ cup chicken stock
  11. Mirin 3 tablespoons
  12. Salt to taste
  13. Ground black pepper to taste
  • Main Ingredients: Pork, Rice
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Frying pan, Cooker, Knife, Cutting board, Sauce utensils, Batter dishes, Whisk, Chop mallet, Food wrap

Cooking Katsudona:

Step 1: prepare the meat.

Rinse the pork fillet thoroughly under running water and cut across the fibers into pieces about 1 cm thick. The size of the pieces is about 7x7 cm. Then, in turn, wrap the pieces in cling film and thoroughly break them with a hammer on both sides. Our task is not to turn meat into minced meat, but to evenly pierce the meat over its entire surface.

Step 2: prepare the batter and saute the chops.

In a separate bowl, break 2 eggs and beat them well with a whisk. We put the pan on the fire and pour a little vegetable oil into it. As soon as the pan is warmed up, take the beaten piece of meat, salt it and pepper (to taste), roll on both sides in flour, dip in batter, sprinkle with breaded breadcrumbs and put on a hot frying pan. Fry chops for about 5 minutes on each side. So do with all the chops. Put the finished chops to one side. For katsudona, we need only three chops, if it turned out more - you can use the extra for another dish.

Step 3: Cook the rice in Japanese.

Rice twice, or even three times, until the water becomes clear. Put rice in a saucepan, pour about 1-1.5 glasses of water, and put on a large fire. As soon as the water begins to boil - we reduce the heat to a minimum, cover with a lid and cook for 15 minutes. After 15 minutes, turn off the fire and do not open the lid for another 10 minutes. While the rice is cooking, finely chop a bunch of green onions. We put the pan on the fire again, put butter on it, wait until it is hot, and fry the chopped onion. When the onion is slightly fried (about 2 minutes) - we drive two eggs into the pan and whisk them right in the pan with a whisk (you can use a spoon). Our goal is slices of fried eggs with fried green onions. Next, add rice from the pan to the pan (reduce the heat to a minimum), pour soy sauce (100 ml) and mix well. Cover with a frying pan and wait another 5-7 minutes. Basically, rice is ready in Japanese. Go ahead.

Step 4: prepare the sauce.

Peel the onions, wash and chop as finely as possible. I agree - the onion slicing procedure is not very pleasant, but the result is worth it. The finer you chop, the better. Rinse the leek and chop finely and finely. In a separate saucepan we pour chicken broth, mirin, 3 tablespoons of soy sauce. Add chopped onions and leeks, then put brown sugar (to taste, the main thing is that sugar neutralizes the salinity of soy sauce). Put the saucepan on the fire and boil 5-6 minutes. Remove from heat.

Step 5: serve to the table.

Put rice in a plate, on top of it are pork chops, which are poured with freshly prepared sauce. Everything, katsudon is ready - we serve to the table. Enjoy your meal!

Recipe Tips:

- - pork can be replaced with beef or chicken. This will not distort the classic taste of the dish.

- - As an option, you can take ready-made pork chops. Sold at any store or supermarket.

- - Mirin can be replaced with dry white wine, the dosage is the same.