Nouvelle Katsudon

Ingredients

While the original Katsudon is a comforting and hearty dish, our Nouvelle Katsudon takes it to the next level by incorporating refined plating techniques and delicate flavor combinations. The presentation is more refined, and the ingredients are carefully selected to create a harmonious balance of textures and tastes. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (120g each) (4 pork cutlets (4.2 oz each)) 4 pork cutlets (120g each) (4 pork cutlets (4.2 oz each))
• 1 cup (240ml) chicken broth (1 cup (8 fl oz) chicken broth) 1 cup (240ml) chicken broth (1 cup (8 fl oz) chicken broth)
• 2 tablespoons soy sauce (30ml) (2 tablespoons soy sauce (30ml)) 2 tablespoons soy sauce (30ml) (2 tablespoons soy sauce (30ml))
• 2 tablespoons mirin (30ml) (2 tablespoons mirin (30ml)) 2 tablespoons mirin (30ml) (2 tablespoons mirin (30ml))
• 1 tablespoon sugar (15g) (1 tablespoon sugar (15g)) 1 tablespoon sugar (15g) (1 tablespoon sugar (15g))
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 4 eggs (4 eggs) 4 eggs (4 eggs)
• 1 cup (200g) cooked rice (1 cup (200g) cooked rice) 1 cup (200g) cooked rice (1 cup (200g) cooked rice)
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Fresh parsley or green onions, for garnish (Fresh parsley or green onions, for garnish) Fresh parsley or green onions, for garnish (Fresh parsley or green onions, for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the pork cutlets with salt and pepper on both sides.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Fry the pork cutlets until golden brown on both sides. Transfer the cutlets to a baking sheet and finish cooking in the preheated oven for 10 minutes.
4. 4.
   In the same pan, sauté the thinly sliced onion until translucent.
5. 5.
   In a separate bowl, mix together the chicken broth, soy sauce, mirin, and sugar. Pour the mixture into the pan with the onions and bring to a simmer.
6. 6.
   Crack the eggs into a bowl and lightly beat them.
7. 7.
   Pour the beaten eggs over the simmering broth and onions. Cook until the eggs are softly set.
8. 8.
   To serve, place a portion of cooked rice in a bowl. Top with a pork cutlet and spoon the egg and onion mixture over it. Garnish with fresh parsley or green onions.

Treat your ingredients with care...

• Pork cutlets — For a tender and juicy result, make sure to pound the pork cutlets to an even thickness before seasoning and frying.
• Eggs — To achieve a soft and silky texture, lightly beat the eggs before adding them to the simmering broth.

Tips & Tricks

• For a lighter version, you can use chicken cutlets instead of pork.
• Experiment with different garnishes such as microgreens or edible flowers to add a touch of elegance to the dish.
• If you prefer a sweeter flavor, you can increase the amount of sugar in the broth mixture.
• Serve the Nouvelle Katsudon with a side of pickled vegetables for a refreshing contrast.
• To make the dish more visually appealing, consider using a square or rectangular plate for plating.

Serving advice

Serve the Nouvelle Katsudon hot, straight from the pan, to fully enjoy the delicate flavors and textures. Pair it with a simple green salad to add freshness to the meal.

Presentation advice

When plating the Nouvelle Katsudon, arrange the pork cutlet diagonally on the plate and spoon the egg and onion mixture over it. Garnish with fresh parsley or green onions for a pop of color. Drizzle a small amount of the simmering broth around the plate for an artistic touch.