Russian-style Katsudon

Ingredients

The Russian-style Katsudon differs from the original Japanese version by incorporating Russian flavors and ingredients. The sauce is made with sour cream and mustard, giving it a tangy and creamy taste. Additionally, the dish is served with a side of pickles, which adds a refreshing and crunchy element to the meal. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) (4 pork cutlets (5.3 oz each)) 4 pork cutlets (150g each) (4 pork cutlets (5.3 oz each))
• 1 cup (200g) all-purpose flour (1 cup (120g) all-purpose flour) 1 cup (200g) all-purpose flour (1 cup (120g) all-purpose flour)
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 2 cups (470ml) vegetable oil, for frying (2 cups (470ml) vegetable oil, for frying) 2 cups (470ml) vegetable oil, for frying (2 cups (470ml) vegetable oil, for frying)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 1 cup (240ml) sour cream (1 cup (240ml) sour cream) 1 cup (240ml) sour cream (1 cup (240ml) sour cream)
• 2 tablespoons Dijon mustard (2 tablespoons Dijon mustard) 2 tablespoons Dijon mustard (2 tablespoons Dijon mustard)
• 4 cups (800g) cooked rice (4 cups (800g) cooked rice) 4 cups (800g) cooked rice (4 cups (800g) cooked rice)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Fresh dill, for garnish (Fresh dill, for garnish) Fresh dill, for garnish (Fresh dill, for garnish)
• Pickles, for serving (Pickles, for serving) Pickles, for serving (Pickles, for serving)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch (1.3 cm).
2. 2.
   Season the cutlets with salt and pepper on both sides.
3. 3.
   Dredge each cutlet in flour, shaking off any excess.
4. 4.
   Dip the cutlets into the beaten eggs, ensuring they are fully coated.
5. 5.
   Heat the vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side.
7. 7.
   Remove the cutlets from the skillet and drain on paper towels.
8. 8.
   In the same skillet, sauté the sliced onion until softened and lightly browned.
9. 9.
   In a bowl, whisk together the sour cream and Dijon mustard until well combined.
10. 10.
    Reduce the heat to low and pour the sour cream mixture into the skillet with the onions.
11. 11.
    Stir the sauce until heated through and slightly thickened.
12. 12.
    Place a portion of cooked rice in each serving bowl.
13. 13.
    Top the rice with a breaded pork cutlet.
14. 14.
    Spoon the onion and sour cream sauce over the cutlet.
15. 15.
    Garnish with fresh dill.
16. 16.
    Serve the Russian-style Katsudon with pickles on the side.

Treat your ingredients with care...

• Pork cutlets — Pound the cutlets gently to ensure even cooking and tenderize the meat.
• Sour cream — Use full-fat sour cream for a rich and creamy sauce.
• Dijon mustard — Adjust the amount of mustard according to your preference for tanginess.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in the beaten eggs and flour mixture twice.
• Serve the Russian-style Katsudon with a side of Russian-style pickles for a traditional touch.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or paprika to the sour cream mixture.
• Customize the dish by adding sautéed mushrooms or bell peppers to the onion and sour cream sauce.
• Leftover Russian-style Katsudon can be refrigerated and enjoyed as a cold sandwich filling the next day.

Serving advice

Serve the Russian-style Katsudon hot, with the breaded pork cutlet placed on a bed of rice and generously topped with the tangy onion and sour cream sauce. Garnish with fresh dill for added flavor and presentation.

Presentation advice

To enhance the presentation, place the breaded pork cutlet at a slight angle on the rice bed, allowing the sauce to flow over the edges. Sprinkle some additional fresh dill on top for a pop of color.