Argentinian-style Katsudon

Ingredients

While the original Japanese Katsudon features a bed of rice topped with a breaded and deep-fried pork cutlet, our Argentinian adaptation adds a twist by using a milanesa-style pork cutlet. Additionally, we incorporate Argentinian flavors and ingredients into the dish, giving it a distinct taste that reflects the culinary heritage of Argentina. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin cutlets (milanesa-style) 4 pork loin cutlets (milanesa-style)
• 1 cup (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup (185g) cooked white rice 1 cup (185g) cooked white rice
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup 2 tablespoons ketchup
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (7g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to flatten them slightly.
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dip each cutlet into the beaten eggs, then coat them with breadcrumbs.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat.
5. 5.
   Fry the breaded pork cutlets until golden brown on both sides. Remove from the skillet and set aside.
6. 6.
   In the same skillet, sauté the onion, garlic, and bell peppers until they are tender.
7. 7.
   Add the cooked rice to the skillet and stir well to combine with the vegetables.
8. 8.
   In a small bowl, mix together the soy sauce, Worcestershire sauce, and ketchup. Pour the sauce over the rice and vegetables, stirring to coat evenly.
9. 9.
   Place the fried pork cutlets on top of the rice mixture.
10. 10.
    Cover the skillet and let it simmer for a few minutes until the flavors meld together.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets evenly to ensure they cook evenly and become tender.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and flavor.
• Rice — Use cooked rice that has been cooled to room temperature to prevent it from becoming mushy when mixed with the sauce.

Tips & Tricks

• For extra flavor, marinate the pork cutlets in a mixture of soy sauce, garlic, and ginger before breading and frying.
• Serve the Katsudon with a side of pickled vegetables for a tangy contrast.
• If you prefer a spicier version, add a dash of hot sauce or chili flakes to the sauce mixture.
• Experiment with different types of bell peppers for added color and flavor.
• Leftover Katsudon can be enjoyed as a sandwich filling or served over a bed of greens for a refreshing salad.

Serving advice

Serve the Argentinian-style Katsudon hot, with the breaded pork cutlets placed on top of the rice mixture. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of mixed greens or a simple tomato salad.

Presentation advice

To present the Argentinian-style Katsudon beautifully, arrange the rice and vegetable mixture on a plate, placing the breaded pork cutlets on top. Drizzle some of the sauce over the cutlets and sprinkle with fresh parsley. Serve with a side of pickled vegetables for an attractive and flavorful presentation.