This will be my first recipe post on this blog ever. Why? The main reason is because I am not a good home cook and I do not possess the talent of sprucing up magical dishes that sends other people into outer space. What I do know is how to cook simple stuff to keep myself alive.
I have to say that independence played a huge role with my need to cook. When I was still living with my mother, I only cook when I feel like it (which was very rarely) or when there is a specific dish I would like to try and my mother does not know how to make it. Now, I don’t have a choice. I have to cook my own food. When I first moved out to London I had no choice but to devour food that can be instantly cooked even if I knew that it is not good for me. The difference at this point is I am getting a bit more settled and I am learning where to get the things I need.
Onto Katsudon then. Why, out of all the the dishes I have cooked so far, did I decide to post about a Katsudon recipe? First, I just thought this is really easy to make and lastly, I had a strong craving for this dish for one whole week but I don’t want to spend my money on any Japanese restaurant here so I decided I’m going to make one myself. Let me go ahead and jump onto the recipe.
For the Tonkatsu (fried pork cutlet)
- 4 pork chops (Trim the fat if you’re too conscious. Leave it if you don’t care like me.)
- Panko breadcrumbs
- 3 eggs
- cooking oil
For the sauce to drizzle over that fried goodness
- 6 tbsp. soy sauce
- 6 tbsp. sugar
- 4 tbsp rice wine (preferably the Mirin type)
- 4 more eggs (To top each tonkatsu)
- 1/4 cup Dashi (Or you can use water but there will be less flavor)
Fry all them pork chops and turn them into awesome tonkatsu!
- Season your chops with salt and pepper.
- Prepare your breading station. Keep the dry-wet-dry rule. Season your flour with salt and pepper, salt the eggs and herb up the Panko if you want but it’s not really necessary.
- Grab a pork chop. Coat it up with flour, then dip it on the eggs to get it wet, then cover it up completely with breadcrumbs.
- Heat up enough oil for deep frying. I prefer to fry it one by one so as to not crowd my tiny pan.
- Fry the pork chop until golden brown. Flipping side to side.
- Place these bad boys on a plate with paper towels to drain the excess oil and admire the beauty of your creation.
Now for the sauce
- Mix all the dashi (or water if you don’t have it), soy sauce, sugar, rice wine (or Mirin if you have it). Make sure all the sugar has been dissolved.
- Beat the eggs. You can do this separately or altogether.
Here is the completion of the Katsudon recipe
- On a pan, place about 1/4 of your sauce and heat it up to a boil.
- As soon as it bubbles, place one tonkatsu and let it soak up the sauce.
- Pour one of your beaten eggs over it and let it cook.
- Once the eggs are cooked, place it on top of heaping rice in a bowl then pour the remaining sauce over it.
That’s it. The Katsudon recipe you need to satisfy your craving without breaking the bank by going to a Japanese restaurant. If you want to make it look more fancy then garnish it up with some spring onions. Pardon my photo because I am not good at taking shots.