Soulful Katsudon

Ingredients

While the original Japanese Katsudon features a lighter sauce and is typically served with steamed rice, our Soulful Katsudon incorporates a heartier sauce with a touch of Southern flavors. We also add a sprinkle of soulful spices to the breading of the pork cutlet, giving it a unique twist. We alse have the original recipe for Katsudon, so you can check it out.

• 4 boneless pork chops (about 1 inch thick) 4 boneless pork chops (about 1 inch thick)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for a spicy kick) 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups breadcrumbs (240g) 2 cups breadcrumbs (240g)
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups cooked white rice (800g) 4 cups cooked white rice (800g)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 large eggs 4 large eggs
• 1/4 cup soy sauce (60ml) 1/4 cup soy sauce (60ml)
• 1/4 cup Worcestershire sauce (60ml) 1/4 cup Worcestershire sauce (60ml)
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 650 kcal / 2720 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 70g (Sugar: 8g)
• Protein: 35g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. 2.
   Season the pork chops with salt and pepper, then dredge them in the flour mixture, shaking off any excess.
3. 3.
   Dip each pork chop into the beaten eggs, then coat them evenly with breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the pork chops until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the sliced onion until softened and translucent.
6. 6.
   In a separate bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, and chicken broth. Pour the sauce mixture into the skillet with the onions and bring to a simmer.
7. 7.
   Gently place the fried pork chops into the simmering sauce. Cook for 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Meanwhile, in a separate non-stick pan, fry the eggs sunny-side up or to your desired doneness.
9. 9.
   To serve, divide the cooked rice among four bowls. Top each bowl with a pork chop and spoon the sauce and onions over the pork. Place a fried egg on top of each bowl and garnish with sliced green onions.

Treat your ingredients with care...

• Pork chops — Choose boneless pork chops with a good amount of marbling for juiciness. Pound them slightly to ensure even cooking.
• Breadcrumbs — Use panko breadcrumbs for a crispier texture.
• Rice — Use fluffy, cooked white rice as the base for the dish. Cook it according to package instructions for best results.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.
• Green onions — Slice them thinly and use both the white and green parts for added freshness.

Tips & Tricks

• For extra flavor, marinate the pork chops in a mixture of soy sauce, garlic, and ginger for 30 minutes before breading and frying.
• If you prefer a spicier kick, add a dash of hot sauce or chili flakes to the sauce mixture.
• To make the dish more soulful, serve it with a side of collard greens or cornbread.
• Customize the level of sweetness by adjusting the amount of brown sugar in the sauce.
• If you don't have chicken broth, you can use vegetable broth or water as a substitute.

Serving advice

Serve the Soulful Katsudon hot, straight from the skillet, to fully enjoy the crispy pork cutlet and the rich, flavorful sauce. The combination of the tender pork, fluffy rice, and savory sauce is a true delight for the taste buds.

Presentation advice

To enhance the presentation, place the fried egg on top of the pork cutlet, allowing the yolk to run down when broken. Garnish with a sprinkle of sliced green onions for a pop of color. Serve the dish in individual bowls to showcase its soulful appeal.