Peruvian-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, the Peruvian-style Katsudon incorporates Peruvian flavors by adding a tangy twist to the sauce. Additionally, the traditional Japanese rice is replaced with Peruvian-style rice, which is often seasoned with garlic and spices for an extra burst of flavor. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) 4 pork cutlets (150g each)
• 1 cup (200g) panko breadcrumbs 1 cup (200g) panko breadcrumbs
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups (800g) cooked Peruvian-style rice 4 cups (800g) cooked Peruvian-style rice
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons ketchup 2 tablespoons ketchup
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 4 green onions, chopped 4 green onions, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 65g (Sugars: 8g)
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness, then season with salt and pepper.
2. 2.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 3.
   Dredge each pork cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the sliced onion and bell pepper until softened.
6. 6.
   In a small bowl, whisk together soy sauce, rice vinegar, ketchup, oyster sauce, sugar, and chicken broth. Pour the sauce over the sautéed vegetables and simmer for 2-3 minutes until slightly thickened.
7. 7.
   Place a scoop of Peruvian-style rice in each serving bowl. Top with a crispy pork cutlet and spoon the sauce and vegetables over the cutlet.
8. 8.
   Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Pork cutlets — For extra tenderness, marinate the pork cutlets in a mixture of soy sauce, garlic, and ginger for 30 minutes before breading and frying.
• Peruvian-style rice — To enhance the flavor of the rice, cook it with a clove of garlic and a pinch of cumin.

Tips & Tricks

• For an extra crispy coating, double coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• To save time, you can use store-bought Peruvian-style rice or make it ahead of time.
• Customize the sauce by adding aji amarillo paste or Peruvian yellow chili for a spicy kick.
• Serve the Katsudon with a side of pickled vegetables or a fresh salad for a refreshing contrast.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Peruvian-style Katsudon hot, straight from the skillet, to ensure the pork cutlet remains crispy. Garnish with additional chopped green onions for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, place the crispy pork cutlet on top of the rice and spoon the sauce and vegetables over it. Sprinkle some chopped green onions on top for an attractive finishing touch.