Turkish Katsudon

Ingredients

While the original Japanese Katsudon features a soy-based sauce and is typically served with steamed rice, our Turkish adaptation incorporates a tomato-based sauce with a hint of Middle Eastern spices. We have also added a touch of tanginess by including lemon juice in the sauce. Additionally, we have replaced the traditional Japanese rice with fragrant Turkish pilaf to enhance the flavors. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) 4 pork 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 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (800g) cooked Turkish pilaf 4 cups (800g) cooked Turkish pilaf
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 6g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Season the cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with flour again.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
6. 6.
   In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
7. 7.
   Add the diced tomatoes, tomato paste, lemon juice, cumin, paprika, salt, and pepper. Stir well to combine.
8. 8.
   Simmer the sauce for 10 minutes, allowing the flavors to meld together.
9. 9.
   Place the cooked Turkish pilaf in serving bowls.
10. 10.
    Slice the fried pork cutlets into strips and arrange them over the pilaf.
11. 11.
    Pour the tomato sauce over the cutlets and pilaf.
12. 12.
    Garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Turkish pilaf — Fluff the cooked pilaf with a fork before serving to ensure light and fluffy grains.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the tomato sauce.
• If you prefer a thicker sauce, simmer it for a few extra minutes until it reaches your desired consistency.
• Serve Istanbul Katsudon with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve Istanbul Katsudon hot, straight from the skillet, to fully enjoy the crispy pork cutlets and the flavorful tomato sauce.

Presentation advice

Garnish each serving of Istanbul Katsudon with a sprig of fresh parsley to add a pop of color and freshness to the dish.