Molecular Gastronomy Katsudon

Ingredients

While the original Katsudon features a breaded and deep-fried pork cutlet served over a bed of rice and topped with a savory egg sauce, our molecular gastronomy adaptation takes a more experimental approach. We will deconstruct the dish, transforming the pork cutlet into a delicate foam, the rice into a gel, and the egg sauce into a flavorful sphere. The result is a visually captivating and texturally intriguing interpretation of the classic Katsudon. We alse have the original recipe for Katsudon, so you can check it out.

• 200g (7 oz) pork tenderloin 200g (7 oz) pork tenderloin
• 10g (0.35 oz) bread crumbs 10g (0.35 oz) bread crumbs
• 2g (0.07 oz) sodium alginate 2g (0.07 oz) sodium alginate
• 500ml (2 cups) water 500ml (2 cups) water
• 2g (0.07 oz) calcium lactate 2g (0.07 oz) calcium lactate
• 100g (3.5 oz) sushi rice 100g (3.5 oz) sushi rice
• 200ml (0.8 cups) chicken broth 200ml (0.8 cups) chicken broth
• 2g (0.07 oz) agar-agar 2g (0.07 oz) agar-agar
• 2 eggs 2 eggs
• 10ml (2 tsp) soy sauce 10ml (2 tsp) soy sauce
• 5g (0.18 oz) sugar 5g (0.18 oz) sugar
• 5g (0.18 oz) mirin 5g (0.18 oz) mirin
• 5g (0.18 oz) cornstarch 5g (0.18 oz) cornstarch
• Vegetable oil for frying Vegetable oil for frying
• Salt and pepper to taste Salt and pepper to taste
• Fresh chives for garnish Fresh chives for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Slice the pork tenderloin into thin strips and season with salt and pepper.
2. 2.
   In a bowl, combine the bread crumbs with a pinch of salt. Coat the pork strips with the bread crumbs.
3. 3.
   In a small saucepan, bring the water to a boil. Dissolve the sodium alginate in the boiling water and let it cool.
4. 4.
   In another bowl, mix the calcium lactate with 500ml (2 cups) of water until dissolved.
5. 5.
   Dip each breaded pork strip into the sodium alginate solution, then transfer it to the calcium lactate solution. Let it sit for 5 minutes to form a gel-like coating.
6. 6.
   Rinse the gel-coated pork strips under cold water and pat them dry.
7. 7.
   Cook the sushi rice according to package instructions and set aside.
8. 8.
   In a separate saucepan, bring the chicken broth to a boil. Add the agar-agar and stir until dissolved. Let it cool and set to form a gel.
9. 9.
   In a bowl, whisk the eggs, soy sauce, sugar, and mirin together. Cook the egg mixture in a non-stick pan over low heat, stirring gently until it forms a soft custard-like texture. Set aside.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the gel-coated pork strips until golden brown and crispy. Remove from the oil and drain on a paper towel.
11. 11.
    Dissolve the cornstarch in a small amount of water to create a slurry. Heat the chicken broth with agar-agar again and add the cornstarch slurry to thicken the sauce.
12. 12.
    To assemble, place a spoonful of sushi rice on a plate. Top it with the crispy pork foam, a dollop of egg custard, and a drizzle of the thickened chicken broth sauce. Garnish with fresh chives.

Treat your ingredients with care...

• Pork tenderloin — Choose a lean cut of pork for a healthier option.
• Sodium alginate — Handle with care as it can cause skin irritation. Follow the instructions for proper usage.
• Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Agar-agar — Use a kitchen scale to measure agar-agar accurately, as it is essential for the gel formation.
• Fresh chives — Finely chop the chives just before serving to maintain their vibrant color and fresh flavor.

Tips & Tricks

• For a more intense flavor, marinate the pork tenderloin in soy sauce and ginger before breading.
• Experiment with different shapes and sizes for the gel-coated pork strips to create unique presentations.
• Use a syringe or dropper to carefully drop the egg custard mixture into a cold oil bath to form perfect spheres.
• Garnish the dish with edible flowers or microgreens to add a touch of elegance.
• Serve the Molecular Gastronomy Katsudon on a sleek, modern plate to enhance the futuristic aesthetic.

Serving advice

Serve the Molecular Gastronomy Katsudon as a main course, accompanied by a side dish or salad. The dish is best enjoyed immediately after assembly to fully appreciate the textures and flavors.

Presentation advice

Create an artistic presentation by arranging the gel-coated pork strips in a spiral pattern on top of the sushi rice. Place the egg custard sphere delicately on the side and drizzle the thickened chicken broth sauce in an elegant design. Garnish with fresh chives for a pop of color.