Thai-style Katsudon

Ingredients

While the original Japanese Katsudon features a savory sauce made with soy sauce, mirin, and dashi, the Thai-style Katsudon incorporates Thai ingredients such as fish sauce, lime juice, and Thai chili peppers to add a tangy and spicy twist. Additionally, Thai herbs like cilantro and Thai basil are used for garnishing, giving the dish a fresh and aromatic flavor. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork loin cutlets (120g each) 4 pork loin cutlets (120g each)
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 Thai chili peppers, thinly sliced 2 Thai chili peppers, thinly sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons sugar 2 tablespoons sugar
• 1/4 cup water (60ml) 1/4 cup water (60ml)
• 4 cups cooked jasmine rice, for serving 4 cups cooked jasmine rice, for serving
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 55g (Sugars: 6g)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown and crispy on both sides. Transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   In the same skillet, sauté the onion, garlic, red bell pepper, and Thai chili peppers until softened.
5. 5.
   In a small bowl, whisk together fish sauce, lime juice, sugar, and water. Pour the sauce into the skillet and bring to a simmer.
6. 6.
   Slice the fried pork cutlets into strips and add them to the skillet. Cook for a few minutes until the sauce thickens and coats the pork.
7. 7.
   Serve the Thai-style Katsudon over a bed of jasmine rice. Garnish with fresh cilantro and Thai basil.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Thai chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.
• Jasmine rice — Use freshly cooked jasmine rice for the best texture and flavor.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in egg and breadcrumbs twice.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with water and add it to the skillet while simmering.
• Customize the level of spiciness by adjusting the amount of Thai chili peppers.
• Serve the Thai-style Katsudon with a side of pickled vegetables for a refreshing contrast.
• Leftover Thai-style Katsudon can be stored in the refrigerator for up to 2 days.

Serving advice

Serve the Thai-style Katsudon hot over a bed of jasmine rice. Garnish with fresh cilantro and Thai basil for an aromatic touch. Pair it with a side of pickled vegetables to balance the flavors.

Presentation advice

Arrange the sliced pork cutlets on top of the jasmine rice in a visually appealing manner. Drizzle some of the flavorful sauce over the cutlets and sprinkle fresh herbs on top for an attractive presentation.