Monday, 12 September 2011

Japanese Style Pork Cutlets

Japanese food is not all raw fish and rice, or the latest 'Temptation Roll' at your local Sushi Bar.
This dish is called katsudon and is one of several in the donburi family, which simply means 'rice bowl'.
It features a tonkatsu (fried pork cutlet), steamed rice and and a rich, slightly sweet onion broth that is quick and easy enough for a week night dinner and delicious enough to serve company.


4 pork loin chops 1/2" thick and pounded to 1/4" thick
1 1/2 cups raw medium-grain rice
2 cups yellow onion thinly sliced
2 cups chicken broth
1/2 cup Mirin (sweet rice cooking wine)
1/2 cup soy sauce
2 tablespoons sugar
4 slices of fresh ginger
4 eggs, lightly beaten
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 1/2 - 3 cups panko (Japanese bread crumbs)
1/4 cup vegetable oil
chopped scallions for garnish

Pound pork loin chops into 1/4" cutlets
Prepare rice as directed on the package, keep warm until serving.
Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over med-low heat until onion is soft, and liquid is reduced by half, about 15 - 20 minutes.
Beat eggs in a shallow dish (pie plate)
Mix flour, salt, and pepper in a second shallow dish, and place the panko in a third shallow dish.
Bread the cutlets by first dredging both sides in flour mixture, then dipping into the eggs, followed by the panko. Then dip back into the egg, followed again by the panko.
Place all breaded cutlets onto a rack for 10 - 15 minutes to allow the breading to set. (this helps keep the crumbs from falling off while cooking)
Heat oil over medium-high heat in a saute pan. Fry cutlets in batches, browning on both sides until cooked through, about 3 - 4 minutes on each side. Remove to paper towel lined plate and keep warm.

To Serve:
Place cutlets, two at a time back into the simmering broth and cook 1 minute on one side only, to warm through. Remove cutlets and slice to 1/4" thick, spoon rice onto each plate and garnish with sliced scallions, place sliced cutlets on top of rice, ladle broth on top of cutlets and place the simmered onions on the side.

Make it a Menu and serve with Japanese style carrots.

6 - 8 carrots, sliced on the diagonal 
2 Tablespoons sugar
1 Tablespoon butter

Boil sliced carrots in water until almost soft, about 8 minutes.
Drain most of the water leaving only 2 tablespoons, add sugar and butter and continue cooking until the carrots are tender crisp, season with salt and pepper.


I will be joining these fun parties...

Tuesday At The Table at All The Small Stuff

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