Chinese-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, the Chinese-style Katsudon incorporates bold and aromatic flavors commonly found in Chinese cuisine. The sauce is enhanced with ingredients like soy sauce, ginger, garlic, and Chinese five-spice powder, giving the dish a distinct Chinese taste. Additionally, the Chinese-style Katsudon is served with steamed rice instead of the traditional Japanese short-grain rice. 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) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups steamed rice 4 cups steamed rice
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 5g)
• Carbohydrates: 55g (Sugars: 2g)
• Protein: 28g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   In a shallow dish, place the flour. Dip each pork cutlet into the flour, shaking off any excess.
3. 3.
   Dip the floured cutlets into the beaten eggs, ensuring they are fully coated.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate saucepan, combine the chicken broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, Chinese five-spice powder, grated ginger, and minced garlic. Bring to a simmer over medium heat.
6. 6.
   Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.
7. 7.
   Place a serving of steamed rice in each bowl. Top with a crispy pork cutlet and pour the sauce over the cutlet.
8. 8.
   Garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Chinese five-spice powder — Use a good quality powder for the best flavor.
• Rice vinegar — If you don't have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
• Cornstarch — Dissolve the cornstarch in water before adding it to the sauce to prevent lumps.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in the beaten eggs and flour mixture twice.
• Serve the Katsudon immediately after assembling to maintain the crispy texture of the pork cutlet.
• Customize the sauce by adding a touch of chili sauce or sesame oil for additional flavor.
• If you prefer a thicker sauce, increase the amount of cornstarch dissolved in water.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Chinese-style Katsudon hot in individual bowls, allowing the sauce to soak into the rice. Garnish with sliced green onions and sesame seeds for added freshness and texture.

Presentation advice

To enhance the presentation, place the crispy pork cutlet on top of the steamed rice and pour the sauce over it. Sprinkle some sesame seeds and sliced green onions on top for an appealing visual contrast.