Wednesday, June 2, 2010
Crumbed Cutlet Bowl カツ丼 Katsu Don
Not much introduction is needed for this popular dish here. Although I have been cooking katsu don for years but I only recently started using homemade dashi, the result is a hugely improved dish. To all my Muslim and Jewish friends, you may use chicken breast to replace the pork and it will be very delicious. I have made a version with Japanese curry (katsu kare カツカレ, click HERE). This is going be my last donburi dish for now, Chinese is next!
P.S This dish is best cooked individually.
serves 3 as a very satisfying one dish meal
3 pork fillets or skinless chicken breasts, butterflied
1 onion, sliced
1.5 cups of homemade dashi, click HERE
6 tbs of Japanese soy
6 tbs of mirin
ponko (Japanese breadcrumbs)
1 egg, beaten
Japanese parsley, picked or spring onions, sliced
salt to taste
oil for frying
Butterfly pork or chicken breasts and flatten with a kitchen mallet and season with salt and pepper.
Crumb cutlets. (flour - egg - ponko)
Fry cutlets in batches til golden, drain and set aside.
Bring 1/2 cup of dashi, soy and mirin to a simmer, then add in 1/3 of the onion slices. Cover and cook for a minute.
Pour the contents into a bowl of steaming Japanese rice. Serve with some pickle ginger and shichimi togarashi.