Bosnian Katsudon

Ingredients

In this Bosnian adaptation of Katsudon, we incorporate elements of Bosnian cuisine to create a unique twist. Instead of using traditional Japanese ingredients like soy sauce and mirin, we use local Bosnian ingredients to infuse the dish with Bosnian flavors. The sauce is made with a combination of beef broth, onions, garlic, and paprika, giving it a rich and savory taste that complements the breaded pork cutlet perfectly. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin chops (about 200g each) (4 pork loin chops (about 7 oz each)) 4 pork loin chops (about 200g each) (4 pork loin chops (about 7 oz each))
• 1 cup (240ml) all-purpose flour (1 cup (120g) all-purpose flour) 1 cup (240ml) all-purpose flour (1 cup (120g) all-purpose flour)
• 2 large eggs, beaten (2 large eggs, beaten) 2 large eggs, beaten (2 large eggs, beaten)
• 2 cups (470ml) breadcrumbs (2 cups (120g) breadcrumbs) 2 cups (470ml) breadcrumbs (2 cups (120g) breadcrumbs)
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• 4 cups (940ml) cooked rice (4 cups (940ml) cooked rice) 4 cups (940ml) cooked rice (4 cups (940ml) cooked rice)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 2 cloves of garlic, minced (2 cloves of garlic, minced) 2 cloves of garlic, minced (2 cloves of garlic, minced)
• 1 tablespoon (15ml) paprika (1 tablespoon (15ml) paprika) 1 tablespoon (15ml) paprika (1 tablespoon (15ml) paprika)
• 2 cups (470ml) beef broth (2 cups (470ml) beef broth) 2 cups (470ml) beef broth (2 cups (470ml) beef broth)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Chopped green onions, for garnish (Chopped green onions, for garnish) Chopped green onions, for garnish (Chopped green onions, for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork loin chops to an even thickness of about 1/2 inch (1.25cm).
2. 2.
   Season the pork chops with salt and pepper.
3. 3.
   Dredge each pork chop in flour, dip in beaten eggs, and coat with breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
6. 6.
   In the same skillet, sauté the sliced onion and minced garlic until softened.
7. 7.
   Add paprika and cook for another minute.
8. 8.
   Pour in the beef broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
9. 9.
   Season the sauce with salt and pepper to taste.
10. 10.
    Slice the breaded pork chops into strips and return them to the skillet, coating them with the sauce.
11. 11.
    Serve the Bosnian Katsudon over a bed of cooked rice and garnish with chopped green onions.

Treat your ingredients with care...

• Pork loin chops — Make sure to pound the pork chops to an even thickness for even cooking.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• For extra flavor, marinate the pork chops in a mixture of garlic, paprika, and olive oil for 1-2 hours before breading and frying.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce while simmering to thicken it.
• Serve the Bosnian Katsudon with a side of pickled vegetables for a refreshing contrast to the rich flavors.

Serving advice

Serve the Bosnian Katsudon hot, straight from the skillet, over a bed of fluffy rice. Garnish with chopped green onions for a pop of freshness and color.

Presentation advice

Arrange the sliced breaded pork chops on top of the rice, allowing the sauce to drizzle down the sides. Sprinkle with chopped green onions for an attractive presentation.