Taiwanese-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, the Taiwanese-style Katsudon incorporates a tangy and slightly spicy sauce made with local ingredients. Additionally, the Taiwanese version often includes pickled vegetables and a fried egg on top, adding extra layers of flavor and texture. 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 (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 4 large eggs 4 large eggs
• 1 cup (150g) all-purpose flour 1 cup (150g) all-purpose flour
• 1 cup (120g) panko breadcrumbs 1 cup (120g) panko breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (120ml) Taiwanese soy sauce 1/2 cup (120ml) Taiwanese soy sauce
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce
• 1/2 cup (75g) pickled vegetables (such as radish or cucumber), for garnish 1/2 cup (75g) pickled vegetables (such as radish or cucumber), for garnish
• 2 green onions, thinly sliced, for garnish 2 green onions, thinly sliced, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 5g)
• Carbohydrates: 50g (Sugars: 6g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the vegetable oil in a deep frying pan or pot over medium heat.
2. 2.
   Season the pork cutlets with salt and black pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. 4.
   Fry the pork cutlets in the hot oil until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In a small saucepan, combine Taiwanese soy sauce, rice vinegar, sugar, and chili garlic sauce. Heat over low heat until the sugar has dissolved and the sauce is slightly thickened.
6. 6.
   In a separate non-stick pan, fry the eggs sunny-side up or to your desired doneness.
7. 7.
   To assemble the Taiwanese-style Katsudon, place a scoop of cooked rice in a bowl. Top with a crispy pork cutlet, a fried egg, and a drizzle of the tangy sauce.
8. 8.
   Garnish with pickled vegetables and sliced green onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets to an even thickness before breading to ensure they cook evenly.
• Taiwanese soy sauce — Look for Taiwanese soy sauce brands, such as "Yong Chun" or "Kimlan," for an authentic flavor.
• Pickled vegetables — Feel free to use your favorite pickled vegetables or make your own by marinating thinly sliced radish or cucumber in rice vinegar, sugar, and salt.

Tips & Tricks

• For an extra crispy pork cutlet, double coat the cutlets by dipping them in egg and breadcrumbs twice.
• Adjust the spiciness of the sauce by adding more or less chili garlic sauce according to your preference.
• Serve the Katsudon with a side of miso soup and a simple cucumber salad for a complete Taiwanese meal experience.
• If you prefer a softer texture, you can simmer the pork cutlets in the sauce for a few minutes before assembling the dish.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Taiwanese-style Katsudon hot, allowing the crispy pork cutlet to contrast with the fluffy rice and the tangy sauce to enhance the flavors. Garnish with pickled vegetables and sliced green onions for added freshness and crunch.

Presentation advice

To present the dish beautifully, place the crispy pork cutlet on top of the rice, allowing the golden brown color to stand out. Drizzle the sauce over the cutlet and rice, and carefully place the fried egg on top. Garnish with pickled vegetables and sliced green onions for an attractive pop of color.