Recipe
Thai-style Katsudon
Crispy Thai Pork Cutlet Rice Bowl
4.8 out of 5
In Thai cuisine, the flavors are vibrant and the dishes are known for their aromatic spices. This Thai-style Katsudon recipe combines the crispy and tender Japanese pork cutlet with the bold and zesty Thai flavors. It's a delightful fusion dish that will satisfy your cravings for both Japanese and Thai cuisine.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
Wheat (in panko breadcrumbs)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
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.
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4 pork loin cutlets (120g each) 4 pork loin cutlets (120g each)
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1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
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2 eggs, beaten 2 eggs, beaten
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1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
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Vegetable oil, for frying Vegetable oil, for frying
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1 onion, thinly sliced 1 onion, thinly sliced
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2 cloves garlic, minced 2 cloves garlic, minced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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2 Thai chili peppers, thinly sliced 2 Thai chili peppers, thinly sliced
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2 tablespoons fish sauce 2 tablespoons fish sauce
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2 tablespoons lime juice 2 tablespoons lime juice
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2 tablespoons sugar 2 tablespoons sugar
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1/4 cup water (60ml) 1/4 cup water (60ml)
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4 cups cooked jasmine rice, for serving 4 cups cooked jasmine rice, for serving
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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
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1.Pound the pork cutlets to an even thickness of about 1/2 inch.
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2.Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
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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.
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4.In the same skillet, sauté the onion, garlic, red bell pepper, and Thai chili peppers until softened.
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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.
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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.
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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.
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