Katsudoff/Katsudon't
Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day.
This recipe is that recipe's bastard child, born of a Japanese heritage, but raised right here in good ol' US of A. Mostly, it's katsudon made to my digestive needs and our American taste buds' preferences, but it's tasty and we like it, so there's that.
Ingredients
Rice
1 cup rice (dry measure)
Meats
1ish lb boneless skinless chicken thighs or turkey cutlets (thighs are a pain to trim, but they're WORTH IT)
1/3ish cup flour (we use whole wheat because that's what we have around the house)
2 eggs (you will need extra eggs for serving)
Black pepper to taste (use a lot, mmm)
2/3ish cup bread crumbs (we use Italian seasoned, you should probably use panko)
Frying stuff
Vegetable oil enough to be 1/4" deep in a skillet
Sauce/Broth stuff
1/2 tsp dashi stock
1 cup water
3 tbsp mirin
2 tbsp soy sauce
Um
1/2 medium onion, sliced ~1/8-1/4" thick
1 egg per serving to go on top
Green onion if you can be arsed (we never can be)
Instructions (these assume you are making 2 servings)
Preparation
- COOK YOUR RICE. Do this first, let it sit and think about itself while you do everything else.
- Trim your chicken thighs if you are using thighs. If you're using cutlets, stab them some with a fork.
- Place, in order, in three bowls: flour, egg, bread crumbs. This is the order in which you will dip your meats.
- Put black pepper into the egg and whip it with a fork.
- Mix up your broth sauce stuff and put it over low heat so it can think really hard about boiling.
- Start heating your oil in the skillet over medium-high heat.
Frying
- Dip each thigh/cutlet into the flour, then the egg, then the breadcrumbs.
- Put the thigh/cutlet into the frying pan. You want to fry each side for 1 minute 30 seconds or so, or until golden brown.
Finishing
- Between fry cycles, cut up your onion. Put it into the broth sauce and let it cook so that it goes translucent.
- Pull all of the onion out, once it's cooked.
- Select the two cutlets you want and cut them into strips that don't go all the way through. Think of it like making them look like a hand with fingers.
- Put the two cutlets into the broth and top them with onion. Let that boil gently for ~ 4 minutes.
- Whip two eggs in a bowl and pour them over top the meat/onion stuff in the broth.
- Cover, allowing the egg to steam, until the whites are set. This is about 1-2 minutes.
Serving
- This is when you should serve your rice into two bowls.
- Serve the cutlet/egg/onion mess onto the rice. If you have any broth left, drizzle it on top. There shouldn't be much left.
Serve it with beer and anime of your choice!
This recipe is that recipe's bastard child, born of a Japanese heritage, but raised right here in good ol' US of A. Mostly, it's katsudon made to my digestive needs and our American taste buds' preferences, but it's tasty and we like it, so there's that.
Katsudoff/Katsudon't
Ingredients
Rice
1 cup rice (dry measure)
Meats
1ish lb boneless skinless chicken thighs or turkey cutlets (thighs are a pain to trim, but they're WORTH IT)
1/3ish cup flour (we use whole wheat because that's what we have around the house)
2 eggs (you will need extra eggs for serving)
Black pepper to taste (use a lot, mmm)
2/3ish cup bread crumbs (we use Italian seasoned, you should probably use panko)
Frying stuff
Vegetable oil enough to be 1/4" deep in a skillet
Sauce/Broth stuff
1/2 tsp dashi stock
1 cup water
3 tbsp mirin
2 tbsp soy sauce
Um
1/2 medium onion, sliced ~1/8-1/4" thick
1 egg per serving to go on top
Green onion if you can be arsed (we never can be)
Instructions (these assume you are making 2 servings)
Preparation
- COOK YOUR RICE. Do this first, let it sit and think about itself while you do everything else.
- Trim your chicken thighs if you are using thighs. If you're using cutlets, stab them some with a fork.
- Place, in order, in three bowls: flour, egg, bread crumbs. This is the order in which you will dip your meats.
- Put black pepper into the egg and whip it with a fork.
- Mix up your broth sauce stuff and put it over low heat so it can think really hard about boiling.
- Start heating your oil in the skillet over medium-high heat.
Frying
- Dip each thigh/cutlet into the flour, then the egg, then the breadcrumbs.
- Put the thigh/cutlet into the frying pan. You want to fry each side for 1 minute 30 seconds or so, or until golden brown.
Finishing
- Between fry cycles, cut up your onion. Put it into the broth sauce and let it cook so that it goes translucent.
- Pull all of the onion out, once it's cooked.
- Select the two cutlets you want and cut them into strips that don't go all the way through. Think of it like making them look like a hand with fingers.
- Put the two cutlets into the broth and top them with onion. Let that boil gently for ~ 4 minutes.
- Whip two eggs in a bowl and pour them over top the meat/onion stuff in the broth.
- Cover, allowing the egg to steam, until the whites are set. This is about 1-2 minutes.
Serving
- This is when you should serve your rice into two bowls.
- Serve the cutlet/egg/onion mess onto the rice. If you have any broth left, drizzle it on top. There shouldn't be much left.
Serve it with beer and anime of your choice!
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