Dutch-style Katsudon

Ingredients

While the original Japanese Katsudon features a breaded and deep-fried pork cutlet, the Dutch-style Katsudon replaces it with a schnitzel, which is a thin, breaded and pan-fried pork or veal cutlet commonly found in Dutch cuisine. The sauce is also adapted to incorporate Dutch flavors, adding a touch of sweetness and tanginess to complement the schnitzel. We alse have the original recipe for Katsudon, so you can check it out.

• 4 schnitzels (pork or veal) 4 schnitzels (pork or veal)
• 1 cup (200g) rice 1 cup (200g) rice
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat: 32g (total), 10g (saturated)
• Carbohydrates: 55g (total), 8g (sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Cook the rice according to package instructions.
2. 2.
   In a large skillet, heat vegetable oil over medium heat.
3. 3.
   Season the schnitzels with salt and pepper on both sides.
4. 4.
   Fry the schnitzels in the skillet until golden brown and cooked through. Remove from the skillet and set aside.
5. 5.
   In the same skillet, melt the butter and sauté the onion and garlic until softened.
6. 6.
   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute.
7. 7.
   Gradually add the beef or vegetable broth, soy sauce, Worcestershire sauce, and brown sugar to the skillet. Stir well to combine.
8. 8.
   Bring the sauce to a simmer and cook for 5 minutes until thickened.
9. 9.
   In a separate non-stick pan, fry the eggs sunny-side up or as desired.
10. 10.
    To assemble, place a portion of cooked rice in a bowl. Top with a schnitzel, pour the sauce over the schnitzel, and place a fried egg on top.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Schnitzels — For a crispier texture, you can double-bread the schnitzels by dipping them in beaten egg and breadcrumbs twice before frying.
• Rice — Use long-grain rice for the fluffiest results. Rinse the rice before cooking to remove excess starch.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.
• Worcestershire sauce — Look for a vegetarian or vegan Worcestershire sauce if you follow a plant-based diet.
• Eggs — To achieve perfectly runny yolks, cook the eggs on low heat and cover the pan with a lid.

Tips & Tricks

• For a Dutch touch, serve the Katsudon with a side of Dutch-style pickles or sauerkraut.
• If you prefer a spicier flavor, add a dash of Dutch mustard or hot sauce to the sauce.
• Customize the dish by adding thinly sliced vegetables such as bell peppers or mushrooms to the sauce.
• If you don't have schnitzels, you can use breaded and fried pork chops as a substitute.
• Leftover Katsudon can be refrigerated and enjoyed as a delicious cold rice bowl the next day.

Serving advice

Serve the Dutch-style Katsudon hot, straight from the skillet, to fully enjoy the crispy schnitzel, flavorful sauce, and runny egg yolk. Garnish with chopped green onions or parsley for a fresh touch.

Presentation advice

To present the Dutch-style Katsudon beautifully, place the schnitzel on top of the rice, allowing the sauce to flow down the sides. Position the fried egg on top of the schnitzel, ensuring the yolk is visible. Drizzle a little extra sauce over the egg for an appetizing appearance.