Katsudon
Printed From: Foods of the World Forum
Category: Asia
Forum Name: Japan
Forum Discription: Japan
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2761
Printed Date: 26 March 2026 at 18:10
Topic: Katsudon
Posted By: pitrow
Subject: Katsudon
Date Posted: 26 October 2012 at 15:24
|
I was watching an episode of Good Eats the other night about flattened meats and it mentioned Katsudon, a Japanese dish that gets its name from combining Katsu (cutlet in Japanese), with donburi (Japanese for rice-bowl-dish). A typical "katsu" dish is Tonkatsu, which is a pork cutlet, "Ton" meaning pork, and "katsu" obviously cutlet. Similar to the Austrian Wiener Schnitzel, though using pork instead of veal, it is pounded nearly flat, then coated in panko breading and fried. The little teriyaki restaurant done the street from my work has a great Chicken Katsu dish. Super thin chicken breast coated in panko crumbs and fried nice crispy, golden brown and served over rice with a sweet, sour, teriyaki type dipping sauce. Katsuden can also be made with beef, though it seems to be less popular than pork or chicken. Whatever type of katsu you make, the recipe is pretty much the same: flatten the meat out very thin dredge in seasoned flour, then in egg, then in panko breading deep fry or pan fry until golden brown What sets katsudon apart is the sauce. In my experience it's similar to teriyaki sauce, but with more depth of flavor. I found this recipe on the internet, and I haven't tried it yet but I will next time I make tonkatsu and will report back. Tonkatsu sauce
Add all ingredients to a small stock-pot over medium heat and simmer for a few minutes, until thickened, stirring often. * Mirin is a rice wine similar to Sake, though with lower alcohol content. It should be available in most grocery stores that have an Asian section. Once you have the katsu, the sauce and some rice made, you're ready to make Katsudon. Add a serving of rice to a bowl, cut the katsu into strips and place on top of the rice, you can add some steamed veggies if you like, then drizzle on some of the sauce. I realize this picture isn't in a bowl, but you get the idea...
------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Replies:
Posted By: Margi Cintrano
Date Posted: 03 November 2012 at 12:07
|
Pitrow, Buonasera, Good Evening, Funny, I used to prepare this dish for the Gals, who are fans or enthusiasts of Japanese cuisine, from Sashimi, to Tempura, to Sushi, and Udon Noodles. Very nice recipe and thanks for posting. I shall have to prepare it during the Christmas holidays for my the gals and grandchildren. Kindest regards and Happy Thanksgiving, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |