Am currently working for a Japanese Company, subsequently leading me to their social and food culture.On food i found out that their food Culture is westernized. Katsu(just like the escalopes) is one among many. To Wikipedia ,, Katsudon is described as a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, running egg, vegetables, and condiments. But They forgot to add “breaded” pork Cutlets. When anyone sees the wikipedia administration please let them know!!!!!.
So what’s the difference?
Tonkatsu would be breaded fried pork, which is exactly what it is.Tonkatsu is a traditional Japanese dish of a breaded, and deep fried pork cutlet.
All are breaded pork Cutlets ,But however Katsudon is shallow cooked with lightly seasoned onion and shallots chicken broth topped with egg, while tonkatsu is not..
Let’s go with Katsudon recipe;You need the following:
- 500g Japanese Style Sushirice
- 5 x 100g pork loin steaks
- 8 eggs
- 80g plain flour
- Around 100g -150g breadcrumbs
- Vegetable oil, to shallow fry
- 100ml chicken stock
- 1 tbsp soy sauce
- 1 tsp white sugar
- 1 brown onion, sliced
- 1/4 Cup thinly sliced green shallots
Procedure:
Place the rice in a large bowl. Cover with cold water and gently wash the rice. Drain. Cook the rice when ready, Set aside and keep warm.
Meanwhile decide the pork into 5 pcs, place 1 pork steak between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound until 1cm thick. Repeat with remaining pork.
Season.
Whisk 3 eggs in a bowl. Place flour and breadcrumbs on separate plates. Dip steaks in flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat.Pour oil into a frying pan to come 1cm up the side. Heat over medium heat. Cook pork, in 2 batches for 2 minutes each side or until golden. Cool slightly. Slice.
Combine stock, soy and sugar in a bowl. Heat extra 1 tbs oil in a frying pan over medium-high heat. Cook onion for 8 minutes until soft. Add stock mixture. Top with pork.
Take the 3 eggs. Drizzle over each pork cutlet Cover and cook for 2 minutes or until egg is just set. Divide rice among serving bowls. Top with pork mixture. Sprinkle with shallot. Repeat with the remaining pieces.
