Caribbean Katsudon

Ingredients

While the original Japanese Katsudon features traditional Japanese flavors, our Caribbean adaptation infuses the dish with the vibrant and tropical tastes of the Caribbean. We incorporate local ingredients and spices to create a unique fusion of flavors that will transport your taste buds to the sunny shores of the Caribbean. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (about 200g each) (4 pork cutlets (about 7 oz each)) 4 pork cutlets (about 200g each) (4 pork cutlets (about 7 oz each))
• 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz)) 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz))
• 2 cups panko breadcrumbs (100g) (2 cups panko breadcrumbs (3.5 oz)) 2 cups panko breadcrumbs (100g) (2 cups panko breadcrumbs (3.5 oz))
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 1 bell pepper, thinly sliced (1 bell pepper, thinly sliced) 1 bell pepper, thinly sliced (1 bell pepper, thinly sliced)
• 2 cloves garlic, minced (2 cloves garlic, minced) 2 cloves garlic, minced (2 cloves garlic, minced)
• 1 tablespoon Caribbean curry powder (1 tablespoon Caribbean curry powder) 1 tablespoon Caribbean curry powder (1 tablespoon Caribbean curry powder)
• 1 cup chicken broth (240ml) (1 cup chicken broth (8.5 fl oz)) 1 cup chicken broth (240ml) (1 cup chicken broth (8.5 fl oz))
• 2 tablespoons soy sauce (30ml) (2 tablespoons soy sauce (1 fl oz)) 2 tablespoons soy sauce (30ml) (2 tablespoons soy sauce (1 fl oz))
• 2 tablespoons brown sugar (30g) (2 tablespoons brown sugar (1 oz)) 2 tablespoons brown sugar (30g) (2 tablespoons brown sugar (1 oz))
• 4 cups cooked white rice (800g) (4 cups cooked white rice (28 oz)) 4 cups cooked white rice (800g) (4 cups cooked white rice (28 oz))
• 4 eggs, lightly beaten (4 eggs, lightly beaten) 4 eggs, lightly beaten (4 eggs, lightly beaten)
• Fresh cilantro, chopped, for garnish (Fresh cilantro, chopped, for garnish) Fresh cilantro, chopped, for garnish (Fresh cilantro, chopped, for garnish)

Nutrition

• Calories: 650 kcal / 2720 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 70g (Sugars: 8g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch (1.25 cm).
2. 2.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 3.
   Dip each pork cutlet into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the panko breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the onion, bell pepper, and garlic until softened.
6. 6.
   Add Caribbean curry powder and stir for a minute until fragrant.
7. 7.
   Pour in the chicken broth, soy sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
8. 8.
   Place the cooked rice in individual serving bowls. Top with the breaded pork cutlets.
9. 9.
   Pour the beaten eggs evenly over the pork and rice mixture.
10. 10.
    Cover the skillet and cook on low heat until the eggs are softly set, about 3-4 minutes.
11. 11.
    Carefully transfer the egg-topped pork and rice to the serving bowls.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the pork cutlets to an even thickness for even cooking.
• Caribbean curry powder — Adjust the amount of curry powder according to your spice preference.
• Panko breadcrumbs — Use panko breadcrumbs for a crispy texture.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or scotch bonnet pepper to the curry sauce.
• Serve with a squeeze of lime juice for a refreshing citrus twist.
• If you prefer a lighter version, you can bake the breaded pork cutlets instead of frying them.
• Customize the dish by adding your favorite Caribbean vegetables such as plantains or yams.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Caribbean Katsudon hot, straight from the skillet, for the best flavor and texture. The combination of crispy breaded pork cutlets, fluffy rice, and creamy egg topping is a true delight for the senses.

Presentation advice

Garnish the Caribbean Katsudon with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the dish to shine through.