Every after school, my younger brother always runs into the kitchen and asks me what I cook him for lunch. Sometimes I cook afterwards based on his requests, sometimes I don’t if I have something else to do.
Earlier today, I decided to cook Katsudon for my brother. I thought he would love this dish since he likes meaty dish and Japanese food in general.
I did some research and combined several different Katsudon recipes and I came out with this recipe. Enjoy!
- 350gr pork sirloin
- salt and pepper
- 1 beaten egg
- all purpose flour
- panko (Japanese bread crumbs)
- 1 medium onion, thinly sliced
- 1 spring onion, chopped
- Flatten the cutlets until they’re about 1 cm thick.
- Season both sides with salt and pepper evenly.
- Coat both sides with all purpose flour.
- Dip the floured cutlets into the egg.
- Coat with panko evenly.
- approx. 1.5 cups of chicken stocks ( I didn’t have dashi stocks at hands; I used chicken stocks instead and it turned out great. You could substitute with fish stock too.)
- approx. 2 tbsp of Kikkoman soy sauce
- approx. 1 tbsp of sugar
Actually, you can just deep-fry the fillet then skip to step 4. I purposely use another method below to serve my brother the healthier style which doesn’t require too much oil but still tastes good. ( :
- Preheat the oven to 350˚ F (150˚ C).
- Pour about 1 tbsp of olive oil on the skillet. Fry the fillet just until the surface turns into brown.
- Put the fillets in the oven and cook about 8 minutes for each side.
- Place the seasoning stock and the sliced onions into a pan on high heat until it simmers.
- Pour the beaten egg over the pan, place the sliced katsu fillets in the middle.
Cover for a while until the egg cooks.
Garnished with chopped spring onions and serve.
Felicia Susetyo (;