Katsudon - Latvian Style

Ingredients

While the original Japanese Katsudon features a sauce made with soy and mirin, our Latvian adaptation incorporates local ingredients to create a unique flavor profile. We have also added a touch of Latvian flair by serving the Katsudon over a bed of rice, which is a staple in Latvian cuisine. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) (5.3 oz each) 4 pork cutlets (150g each) (5.3 oz each)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 eggs, beaten 2 eggs, beaten
• 2 cups breadcrumbs (150g) 2 cups breadcrumbs (150g)
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups cooked rice (800g) 4 cups cooked rice (800g)
• 4 eggs 4 eggs
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth (470ml) 2 cups chicken or vegetable broth (470ml)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 650 kcal / 2720 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 70g (Sugars: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown on both sides. Transfer to a baking sheet and bake in the preheated oven for 10 minutes.
5. 5.
   In a separate skillet, melt the butter over medium heat. Add the sliced onion and cook until softened.
6. 6.
   Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes.
7. 7.
   Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the soy sauce and Worcestershire sauce. Cook until the sauce thickens.
8. 8.
   In a separate pan, fry the eggs sunny-side up.
9. 9.
   To assemble, divide the cooked rice among four bowls. Place a pork cutlet on top of each bowl of rice. Pour the sauce over the cutlets and rice. Top each bowl with a fried egg.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets to an even thickness before breading to ensure they cook evenly.
• Rice — Use leftover cooked rice for best results. If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly before serving.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a sweeter sauce, add a teaspoon of honey or brown sugar to the sauce mixture.
• Serve the Katsudon with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Katsudon hot, straight from the pan, to enjoy the crispy pork cutlet and the creamy egg yolk at their best.

Presentation advice

Garnish the Katsudon with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.