Indo-style Katsudon

Ingredients

In this Indo-style Katsudon, we incorporate Indonesian flavors by adding spices like turmeric, coriander, and cumin to the pork cutlet. The sauce is also enhanced with Indonesian sweet soy sauce (kecap manis) and a hint of chili for a touch of heat. These adaptations give the dish a unique twist and a burst of flavors that are characteristic of Indonesian cuisine. 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)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 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
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon chili sauce (optional) 1 teaspoon chili sauce (optional)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 4 cups steamed rice, for serving 4 cups steamed rice, for serving
• 2 green onions, thinly sliced, for garnish 2 green onions, thinly sliced, for garnish
• Pickled ginger, for serving (optional) Pickled ginger, for serving (optional)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 65g (Sugar: 8g)
• Protein: 28g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Season the pork cutlets with salt, black pepper, turmeric powder, ground coriander, and ground cumin.
2. 2.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown and crispy on both sides. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
4. 4.
   In the same skillet, sauté the sliced onion and minced garlic until softened.
5. 5.
   Add kecap manis, soy sauce, and chili sauce (if using) to the skillet. Stir well to combine.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
7. 7.
   Place the fried pork cutlets into the skillet, coating them with the sauce. Simmer for an additional 2 minutes to allow the flavors to meld together.
8. 8.
   To serve, place a portion of steamed rice in a bowl. Top with a pork cutlet and spoon the sauce over the cutlet. Garnish with sliced green onions and pickled ginger, if desired.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets gently with a meat mallet to ensure even thickness for even cooking.
• Kecap manis — If you can't find kecap manis, you can make a substitute by combining equal parts soy sauce and brown sugar.

Tips & Tricks

• For an extra crispy pork cutlet, double coat the cutlets by dipping them in egg and breadcrumbs twice.
• If you prefer a spicier flavor, increase the amount of chili sauce or add sliced chili peppers to the sauce.
• Serve the Katsudon with a side of Indonesian sambal for an extra kick of heat.
• If you don't have panko breadcrumbs, regular breadcrumbs can be used as a substitute.
• Make sure the oil is hot enough before frying the pork cutlets to achieve a crispy texture.

Serving advice

Serve the Indo-style Katsudon hot over steamed rice. Garnish with sliced green onions and pickled ginger for added freshness and tanginess. It pairs well with a side of Indonesian sambal or a simple cucumber salad.

Presentation advice

To present the Indo-style Katsudon beautifully, place the rice in a bowl and carefully arrange the pork cutlet on top. Drizzle the sauce over the cutlet and sprinkle with sliced green onions. Add a small mound of pickled ginger on the side for an attractive pop of color.