Haute Katsudon

Ingredients

In this haute cuisine adaptation of Katsudon, we elevate the dish by using premium ingredients and refining the cooking techniques. The pork cutlets are made with the finest quality meat, breaded with a delicate blend of panko breadcrumbs and herbs, and fried to perfection. The sauce is enriched with complex flavors, incorporating a reduction of high-quality broth, aromatic spices, and a touch of elegance. The presentation is also elevated, with attention to detail and artistic plating. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin cutlets (150g each) (5.3 oz) 4 pork loin cutlets (150g each) (5.3 oz)
• 1 cup (240ml) high-quality chicken or vegetable broth 1 cup (240ml) high-quality chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (120g) panko breadcrumbs 2 cups (120g) panko breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Cooked Japanese rice, for serving Cooked Japanese rice, for serving
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Pickled ginger, for garnish Pickled ginger, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small saucepan, combine the chicken or vegetable broth, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and let it reduce by half.
3. 3.
   In a separate bowl, dissolve the cornstarch in 2 tablespoons of water. Slowly add the cornstarch mixture to the simmering sauce, stirring constantly until thickened. Remove from heat and set aside.
4. 4.
   Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
5. 5.
   Dredge each pork cutlet in flour, dip it into the beaten eggs, and then coat it with panko breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets until golden brown and crispy on both sides. Transfer the cutlets to a baking sheet and finish cooking in the preheated oven for 5-7 minutes, or until cooked through.
7. 7.
   Remove the pork cutlets from the oven and let them rest for a few minutes. Slice them into thin strips.
8. 8.
   To serve, divide the cooked rice among four bowls. Place the sliced pork cutlets on top of the rice. Drizzle the reduced sauce over the pork and rice. Garnish with sliced green onions and pickled ginger.

Treat your ingredients with care...

• Pork cutlets — Choose high-quality pork loin cutlets with a good amount of marbling for juicy and tender results.
• Panko breadcrumbs — Use panko breadcrumbs for a light and crispy texture. If unavailable, regular breadcrumbs can be substituted.
• Mirin — Look for authentic Japanese mirin, as it adds a unique sweetness and depth of flavor to the sauce.
• Green onions — Slice the green onions thinly on a diagonal for an elegant garnish.
• Pickled ginger — Use high-quality pickled ginger for a tangy and refreshing touch.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by repeating the flour, egg, and panko breadcrumb process.
• To keep the pork cutlets warm and crispy, place them on a wire rack after frying and before transferring to the oven.
• Adjust the thickness of the sauce by adding more or less cornstarch slurry, depending on your preference.
• Serve the Haute Katsudon with a side of miso soup and a fresh green salad for a complete gourmet meal.
• Experiment with different toppings such as shredded cabbage, sesame seeds, or a drizzle of truffle oil for a luxurious twist.

Serving advice

Serve the Haute Katsudon hot, straight from the oven, to ensure the pork cutlets remain crispy. The dish is traditionally enjoyed with a pair of chopsticks and a spoon to savor every layer of flavor. Encourage your guests to mix the ingredients together before taking a bite, allowing the sauce to coat the rice and pork for a harmonious blend of textures and tastes.

Presentation advice

For an elegant presentation, arrange the sliced pork cutlets on top of the rice in a fan-like pattern. Drizzle the reduced sauce over the pork, allowing it to cascade down the sides of the rice. Garnish with a sprinkle of sliced green onions and a small mound of pickled ginger for a pop of color. Serve the Haute Katsudon in beautiful ceramic bowls to enhance the visual appeal.