Katsudon - Brazilian Style

Ingredients

While the original Japanese Katsudon uses traditional Japanese ingredients and flavors, the Brazilian version incorporates elements of Brazilian cuisine. The sauce is enriched with Brazilian spices and a touch of sweetness, giving it a unique twist. Additionally, the dish is served with a side of Brazilian-style pickles for added flavor and freshness. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin cutlets (150g each) 4 pork loin cutlets (150g each)
• 1 cup (240ml) panko breadcrumbs 1 cup (240ml) panko breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) ketchup 1 tablespoon (15ml) ketchup
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 4 cups (800g) cooked white rice 4 cups (800g) cooked white rice
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Brazilian-style pickles, for serving Brazilian-style pickles, for serving

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 60g (Sugars: 8g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Season the cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In the same skillet, sauté the sliced onion and minced garlic until softened.
7. 7.
   Add soy sauce, Worcestershire sauce, ketchup, honey, and chicken broth to the skillet. Stir well to combine.
8. 8.
   Bring the sauce to a simmer and cook for 5 minutes, until slightly thickened.
9. 9.
   Place a portion of cooked rice in each serving bowl.
10. 10.
    Slice the fried pork cutlets into strips and place them over the rice.
11. 11.
    Pour the sauce over the cutlets and rice.
12. 12.
    Garnish with sliced green onions.
13. 13.
    Serve the Brazilian Katsudon with Brazilian-style pickles on the side.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Panko breadcrumbs — Use panko breadcrumbs for a crispier texture.
• Brazilian-style pickles — Look for Brazilian pickles in specialty stores or make your own by pickling vegetables in a mixture of vinegar, water, sugar, and Brazilian spices.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in egg and breadcrumbs twice.
• If you prefer a spicier sauce, add a dash of Brazilian hot sauce or chili flakes.
• Serve the Katsudon with a side of Brazilian-style rice and beans for a complete Brazilian meal.
• Substitute pork with chicken or tofu for a different protein option.
• Make sure to have all the ingredients prepped and ready before starting the frying process.

Serving advice

Serve the Brazilian Katsudon hot, straight from the skillet, to enjoy the crispy pork cutlets and flavorful sauce at their best.

Presentation advice

Garnish the Katsudon with a sprinkle of sesame seeds and a drizzle of extra sauce for an appetizing presentation. Serve it in traditional Japanese donburi bowls for an authentic touch.