Vietnamese-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, this Vietnamese adaptation incorporates a tangy and aromatic sauce with a hint of fish sauce and lime. Additionally, the traditional Japanese garnishes are replaced with fresh herbs and pickled vegetables commonly found in Vietnamese cuisine. 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 (185g) cooked rice 1 cup (185g) cooked rice
• 4 large eggs 4 large eggs
• 1/4 cup (60ml) fish sauce 1/4 cup (60ml) fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (75g) all-purpose flour 1/2 cup (75g) all-purpose flour
• 1/2 cup (60g) panko breadcrumbs 1/2 cup (60g) panko breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro, Thai basil, and mint), for garnish Fresh herbs (such as cilantro, Thai basil, and mint), for garnish
• Pickled vegetables (carrots, daikon radish, and cucumber), for garnish Pickled vegetables (carrots, daikon radish, and cucumber), for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugars: 6g)
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the vegetable oil in a large skillet or deep fryer to 180°C (350°F).
2. 2.
   In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs.
3. 3.
   Season the pork cutlets with salt and pepper. Dredge each cutlet in the flour mixture, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs, pressing gently to adhere.
4. 4.
   Fry the breaded pork cutlets in the hot oil for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In a small saucepan, combine the fish sauce, lime juice, sugar, soy sauce, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
6. 6.
   To assemble the Vietnamese-style Katsudon, divide the cooked rice among four bowls. Slice the crispy pork cutlets into strips and place them on top of the rice. Drizzle the tangy sauce over the pork cutlets.
7. 7.
   Garnish with fresh herbs and pickled vegetables. Serve immediately.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets gently with a meat mallet to ensure even cooking and tenderize the meat.
• Fresh herbs — Rinse the herbs thoroughly and pat them dry before using to remove any dirt or excess moisture.
• Pickled vegetables — If you don't have pickled vegetables on hand, you can make a quick pickle by marinating thinly sliced carrots, daikon radish, and cucumber in a mixture of vinegar, sugar, and salt for 30 minutes.

Tips & Tricks

• For an extra crispy pork cutlet, double coat the cutlets by repeating the dipping process in the flour, egg, and breadcrumbs.
• To keep the pork cutlets warm and crispy while preparing the sauce, place them on a wire rack set over a baking sheet in a preheated oven at 120°C (250°F).
• Customize the tangy sauce by adding a touch of chili sauce or Sriracha for some heat.
• Serve the Vietnamese-style Katsudon with a side of steamed vegetables or a fresh cucumber salad for a complete meal.
• If you prefer a lighter version, you can pan-fry the breaded pork cutlets in a small amount of oil instead of deep-frying.

Serving advice

Serve the Vietnamese-style Katsudon immediately after assembling to ensure the pork cutlets remain crispy. The dish is best enjoyed while the rice is still warm and the sauce is freshly drizzled over the cutlets.

Presentation advice

To enhance the presentation, arrange the sliced pork cutlets in an overlapping pattern on top of the rice. Drizzle the tangy sauce in an artistic manner and garnish with a generous amount of fresh herbs and pickled vegetables.