New Nordic Katsudon

Ingredients

While the original Japanese Katsudon typically uses Japanese ingredients and flavors, this New Nordic adaptation incorporates local Nordic ingredients and techniques. The dish embraces the Nordic emphasis on fresh, seasonal produce and incorporates elements of simplicity and minimalism. The sauce is also adjusted to include Nordic flavors, giving the dish a unique twist. 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 (200g) cooked short-grain rice 1 cup (200g) cooked short-grain rice
• 4 eggs 4 eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 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 (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon honey 1 tablespoon honey
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories: 520 kcal / 2175 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 60g (Sugars: 6g)
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the pork cutlets with salt and pepper. 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 and crispy on both sides. Transfer the cutlets to a baking sheet and finish cooking in the preheated oven for 10 minutes.
5. 5.
   In the same skillet, melt butter over medium heat. Add the sliced onion and sauté until translucent.
6. 6.
   Sprinkle flour over the onions and cook for a minute, stirring constantly.
7. 7.
   Gradually whisk in the vegetable broth, soy sauce, apple cider vinegar, and honey. Cook until the sauce thickens.
8. 8.
   Remove the pork cutlets from the oven and slice them into strips.
9. 9.
   To assemble the dish, divide the cooked rice among four bowls. Place the sliced pork cutlets on top of the rice.
10. 10.
    Pour the sauce over the pork and rice. Top each bowl with a fried egg.
11. 11.
    Garnish with fresh parsley or dill.

Treat your ingredients with care...

• Pork cutlets — For a leaner option, choose pork loin cutlets with minimal fat.
• Short-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Vegetable broth — Opt for a low-sodium vegetable broth to control the saltiness of the dish.
• Fresh parsley or dill — Finely chop the herbs just before garnishing to preserve their vibrant flavors.
• Apple cider vinegar — Use organic, unfiltered apple cider vinegar for a more nuanced taste.

Tips & Tricks

• For a lighter version, you can oven-bake the breaded pork cutlets instead of frying them.
• Experiment with different Nordic herbs like lovage or sorrel to add a unique flavor to the sauce.
• Serve the Katsudon with a side of pickled vegetables for a refreshing contrast.
• If you prefer a sweeter sauce, increase the amount of honey or add a touch of lingonberry jam.
• To make the dish more visually appealing, sprinkle some edible flowers on top as a garnish.

Serving advice

Serve the New Nordic Katsudon hot, straight from the pan, to fully enjoy the crispy texture of the pork cutlet. The combination of the tender meat, fluffy rice, creamy egg, and savory sauce creates a harmonious blend of flavors. Encourage your guests to mix the ingredients together before taking each bite to experience the dish in its entirety.

Presentation advice

Present the New Nordic Katsudon in individual bowls, with the golden-brown pork cutlet placed on a bed of white rice. The vibrant yellow of the fried egg on top adds visual appeal. Drizzle the sauce generously over the pork and rice, allowing it to seep into the grains. Garnish with fresh parsley or dill for a pop of green color.