Sichuan-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, the Sichuan-style Katsudon takes a bold and spicy approach. The addition of Sichuan peppercorns and chili peppers brings a numbing heat to the dish, creating a unique flavor profile that sets it apart from the traditional version. The use of Sichuan cuisine techniques and ingredients adds an exciting twist to this classic dish. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin cutlets (150g each) 4 pork loin cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 2 dried red chili peppers, chopped 2 dried red chili peppers, chopped
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 30g (Saturated Fat: 5g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 25g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Dredge the pork cutlets in flour, dip them in beaten eggs, and coat them with flour again.
3. 3.
   Heat vegetable oil in a deep skillet or wok over medium-high heat.
4. 4.
   Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. 5.
   In the same skillet, remove excess oil, leaving about 2 tablespoons.
6. 6.
   Add sliced onion, minced garlic, grated ginger, crushed Sichuan peppercorns, and chopped dried chili peppers. Stir-fry for 2 minutes until fragrant.
7. 7.
   In a small bowl, whisk together soy sauce, rice vinegar, sugar, and chicken broth. Pour the sauce into the skillet and bring it to a simmer.
8. 8.
   Add the fried pork cutlets to the skillet and simmer for 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Serve the Sichuan-style Katsudon over a bed of cooked rice, garnished with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the pork cutlets to an even thickness for even cooking.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic oils.
• Dried red chili peppers — Adjust the amount of chili peppers according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add more crushed Sichuan peppercorns and dried chili peppers.
• Serve the Sichuan-style Katsudon with a side of pickled vegetables to balance the spiciness.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and dried chili peppers.
• Use a meat thermometer to ensure the pork cutlets are cooked to an internal temperature of 145°F (63°C).
• Leftover Sichuan-style Katsudon can be stored in the refrigerator for up to 2 days.

Serving advice

Serve the Sichuan-style Katsudon hot over a bed of steamed rice. Garnish with sliced green onions and sesame seeds for added freshness and texture. Pair it with a side of pickled vegetables to complement the spicy flavors.

Presentation advice

Present the Sichuan-style Katsudon in a deep bowl, allowing the vibrant colors of the dish to shine through. Arrange the pork cutlets on top of the rice and drizzle the sauce over them. Sprinkle sliced green onions and sesame seeds on top for an appealing finishing touch.