Katsudon - Fast Food Style

Ingredients

In this adaptation, we have transformed the traditional Japanese Katsudon into a fast food version. The main difference lies in the cooking technique, where we opt for shallow frying the pork cutlet instead of deep frying. Additionally, we have adjusted the seasoning to suit the fast food palate, creating a slightly sweeter and tangier sauce. We alse have the original recipe for Katsudon, so you can check it out.

• 4 boneless pork chops (150g each) (5.3 oz) 4 boneless pork chops (150g each) (5.3 oz)
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cups cooked rice (800g) 4 cups cooked rice (800g)
• 4 green onions, chopped 4 green onions, chopped
• 4 large eggs 4 large eggs
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 70g (Sugars: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Pound the pork chops to an even thickness. Season with salt and pepper.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 3.
   Dredge each pork chop in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the sliced onion until translucent and slightly caramelized.
6. 6.
   In a separate bowl, mix together the sauce ingredients (see below).
7. 7.
   Pour the sauce over the onions in the skillet and bring to a simmer.
8. 8.
   Slice the fried pork chops into thin strips and add them to the skillet. Cook for an additional 2 minutes, allowing the flavors to meld.
9. 9.
   In a separate pan, fry the eggs sunny-side up.
10. 10.
    To serve, divide the cooked rice among four bowls. Top each bowl with the pork and onion mixture, a fried egg, and a sprinkle of chopped green onions.

Treat your ingredients with care...

• Pork chops — Make sure to pound the pork chops to an even thickness for even cooking.
• Panko breadcrumbs — If you can't find panko breadcrumbs, regular breadcrumbs can be used as a substitute.
• Rice — Use freshly cooked rice for the best texture and flavor.
• Sauce — Adjust the sweetness and tanginess of the sauce according to your taste preferences.
• Eggs — Fry the eggs sunny-side up for a delicious runny yolk.

Tips & Tricks

• For extra crispiness, double coat the pork chops by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier flavor, add a dash of hot sauce or chili flakes to the sauce.
• Serve the Katsudon with a side of pickled ginger or a drizzle of Japanese mayonnaise for added flavor.
• Customize your Katsudon by adding vegetables such as shredded cabbage or sliced bell peppers.
• 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 Fast Food Katsudon hot, straight from the skillet, for the best taste and texture. Garnish with additional chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Fast Food Katsudon in individual bowls, with the golden fried pork cutlet placed on top of a bed of fluffy rice. The sunny-side up egg adds a visually appealing element. Sprinkle some chopped green onions on top for a pop of color.