Cody Casey
Katsudon is a Japanese dish consisting of a pork cutlet rice bowl. It is typically served with a soft-boiled egg, sautéed onions, and rice garnished with tonkatsu sauce, pickled ginger, and scallions. The dish can also be served with miso soup or a salad with Japanese sesame dressing. The key to a good katsu is to get good panko and to brine the pork ahead of time. While katsudon is typically deep-fried, it is possible to pan-fry the dish.
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What You'll Learn
Katsudon is a pork cutlet rice bowl
To make katsudon, it is important to start with the right meat. Pork loin with a good fat-to-meat ratio is ideal, with fat in the centre and throughout, rather than just at the edges. Before frying, the meat should be scored by cutting shallow slits, especially into the connective tissues, to prevent curling or shrinking. The meat should then be tenderised with a meat hammer to an even thickness, ensuring even cooking.
The cutlet is then breaded with flour and panko breadcrumbs. The panko should be pressed down firmly so that it sticks to the cutlet. The oil temperature for frying is crucial and should be slightly higher than the average frying temperature as the meat will reduce the heat. A thermometer can be used to check the temperature, which should be maintained at around 180°C/355°F. The cutlet is then gently placed in the oil and fried for about 2 minutes on each side until golden brown. The heat is then increased for the final 30 seconds before removing the cutlet and allowing it to rest.
To assemble the dish, the sauce is added to a pan along with sliced onions and simmered. A beaten egg is then drizzled on top and cooked for an additional 30 seconds. The katsu is cut into bite-sized pieces and placed on top of rice. Finally, the sauce is poured on top, and the dish is garnished with chives or scallions.
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You can deep-fry or shallow-fry katsu
Gently drop the katsu into the oil, away from your body, so that the oil does not splatter on you. Fry each side for two minutes or until golden brown. Crank the heat up high for the final 30 seconds before removing the katsu from the oil and placing it on a wired baking tray. Let the katsu rest. This helps the meat absorb its juices and makes it crispier.
To shallow-fry katsu, you can use a frying pan with about an inch of oil. You will need to flip the katsu over partway through cooking to ensure both sides are cooked.
When frying katsu, it is important to get good panko. US panko brands tend to have smoother crumbs, whereas katsu needs larger, jagged shards of panko to get a light, crispy shell.
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Use a pan the same size as the bowl
Using a pan that is the same size as the bowl is important when making katsudon. This is because the egg will set to the shape of the pan, and you want it to cover the entire top of the bowl. If you are concerned about overcooking the tonkatsu, you can fry it for a minute or two less before steaming, although this is not essential as katsudon is often made with completely cooked tonkatsu.
If your katsu is too big for the pan, you can remove some of the slices before adding it to the pan. It is also possible to make a larger serve and then halve it, but it is easier to make two bowl-sized servings.
When preparing the katsudon, you will need to beat the eggs until they are uniform in colour. You should avoid overbeating the eggs, as this will incorporate too much air. The egg is cooked for an additional 30 seconds, and then the heat is turned off when the egg is still runny in the centre. The residual heat will finish cooking the egg.
You can use a small non-stick pan or a donburi pan to cook the sauce. Heat the pan on high until the sauce starts simmering. Then, add half of the sliced onions and cook until they are slightly translucent. Next, drizzle the egg mixture on top of the sauce in a circular motion, starting from the centre.
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Fry at 180C/355F
Frying katsu for katsudon requires a slightly different approach to regular katsu frying. This is because the katsu will be cooked a second time in the dish's broth, so it is important to avoid overcooking the meat in the initial frying stage.
To do this, fry the katsu at 180°C/355°F for 4-5 minutes. This will result in a slightly undercooked interior and a medium-brown exterior. The meat will then be cooked a second time in the broth, so it is important to only fry it until it is medium brown. The darker brown exterior also increases the amount of toasty, nutty flavours in the breading, which works well for this dish.
When frying, the oil temperature will be slightly higher than your average frying temperature because the temperature will drop when the meat is added. So, be sure to test the oil temperature before frying. If you don't have a thermometer, drop a bit of batter into the oil. The batter should sink to the middle for half a second and then pop right up to the top, sizzling.
Once the oil is at the right temperature, gently drop the katsu away from your body so that the oil doesn't splatter. Fry on each side for 2 minutes or until golden brown. Crank the heat up high for the final 30 seconds before removing the katsu from the oil and placing it on a wired baking tray to rest. This resting process helps the meat absorb its juices and makes the katsu crispier.
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Serve with miso soup, salad, pickles, or sauce
Katsudon is a Japanese dish that consists of a pork cutlet rice bowl. The cutlet is typically deep-fried and breaded in flour and panko breadcrumbs. It is served with a soft-boiled egg, sautéed onions, and rice garnished with tonkatsu sauce, pickled ginger, and scallions.
When serving katsudon, there are several side dishes that can complement the flavours of the dish. One option is to serve it with miso soup. Miso soup is a traditional Japanese soup made from fermented soybean paste, dashi stock, and various ingredients such as tofu, seaweed, and green onions. It has a savoury and umami flavour that can enhance the taste of the katsudon.
Another option is to serve katsudon with a salad. A refreshing salad with a Japanese sesame dressing or Japanese onion dressing can balance the richness of the katsudon. The crisp vegetables and tangy dressing can provide a contrast in textures and flavours, making the overall dining experience more enjoyable.
Japanese pickles are also a great side dish to serve with katsudon. Shibazuke pickles, in particular, have a sharp flavour and acidity that complement the warming broth of the katsudon. The pickles can add a crunchy texture and a burst of flavour to the meal.
Finally, a light drizzle of tonkatsu sauce can also be a delicious addition to the katsudon. Tonkatsu sauce is a tangy and savoury sauce that pairs well with the dish. It can be drizzled over the cutlet or used as a dipping sauce, adding extra flavour to the juicy and crispy pork. These side dishes can elevate the flavours of the katsudon and provide a well-rounded dining experience.
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Frequently asked questions
Katsudon is a Japanese pork cutlet rice bowl. It consists of deep-fried pork cutlet with soft-boiled egg, sautéed onions, and rice garnished with tonkatsu sauce, pickled ginger, and scallions.
You will need the following ingredients: pork shoulder/loin steak or filleted chicken breast/thigh, eggs, flour, panko breadcrumbs, kosher salt, and pepper. You will also need oil for frying.
Firstly, pat the meat down with a kitchen towel and tenderize it using a meat hammer or the back of a knife. Season the meat with salt and pepper, then dredge it in flour, followed by batter, and finally, panko breadcrumbs. Test the oil temperature by dropping a bit of batter into it; it should sink to the middle for half a second and then float to the top while sizzling. The ideal temperature is 180°C (355°F). Fry the meat for 2 minutes on each side or until golden brown, then crank the heat for the final 30 seconds.
In a small non-stick pan, add the sauce and heat it until it simmers. Add sliced onions and cook until translucent. Beat an egg and drizzle it on top of the sauce. Cook for 30 seconds and turn off the heat when the egg is still runny in the center. Cut the katsu into bite-sized pieces and place them on top of rice. Pour the sauce over the rice and katsu, and garnish with chives.
Yes, you can shallow-fry the katsu in about an inch of oil in a frying pan or skillet. Alternatively, you can use a Japanese tempura deep fryer, which is designed for stovetop deep frying and helps prevent hot oil from splashing out.
