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Sunday, May 9, 2021

Bringing Japanese Culture to Bellingham: How to cook Katsudon

In the two and a half years that I’ve lived in the U.S., I’ve found numerous teriyaki and sushi restaurants.

Katsudon is one of the most famous Japanese dishes served at most of teriyaki restaurants in the U.S.

The taste of katsudon is also heavily based on soy source like many other typical Japanese dishes, and I know some people from other cultures may not like it.

But as a native Japanese, I just wanted to share the recipe of one of my favorite Japanese foods, which I still cook at least once a month.

Ingredients for katsudon (Makes two servings):

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  • A half of medium-sized onion
  • Two pieces of pork chops (shouldn’t be too thick)
  • Three medium-sized eggs
  • 5 table spoon of soy sauce.
  • 3 table spoon of water
  • 1 tea spoon of hondashi, bonito fish soup stock
  • Vegetable oil
  • Bread crumbs (preferably panko, Japanese style bread crumbs)
  • Flour
  • Steamed rice
  • Salt and pepper

 

 

 

Directions:

Tenderize pork chops with the back of kitchen knife, and rub salt and pepper all over meat.
Tenderize pork chops with the back of kitchen knife, and rub salt and pepper all over meat.

 

Put flour, one beaten egg and bread crumbs each in a separate bowl.
Put flour, one beaten egg and bread crumbs each in a separate bowl.

 

Cover tenderized pork chops with each of the three ingredients above in this order: flour, beaten egg and breadcrumbs.
Cover tenderized pork chops with each of the three ingredients above in this order: flour, beaten egg and breadcrumbs.

 

Heat vegetable oil up to on medium heat and fry pork chops until both sides get brown-colored. Once it’s done, take them out of oil and gently put them on a paper towel so that unnecessary oil comes out of fried pork chops.
Heat vegetable oil up to on medium heat and fry pork chops until both sides get brown-colored. Once it’s done, take them out of oil and gently put them on a paper towel so that unnecessary oil comes out of fried pork chops.

 

Slice half of an onion and slightly sauté it with some vegetable oil.
Slice half of an onion and slightly sauté it with some vegetable oil.

 

Pour soy sauce, water and hondashi, bonito fish soup stock into a pan and wait until sliced onions get colored.
Pour soy sauce, water and hondashi, bonito fish soup stock into a pan and wait until sliced onions get colored.

 

Put pork chops in the pan and stir them with the sauce and sliced onions. Then, break two eggs and pour around the pork chops.
Put pork chops in the pan and stir them with the sauce and sliced onions. Then, break two eggs and pour around the pork chops.

 

After it's cooked for another minute, serve pork chops on a bowl of steamed rice.
After it’s cooked for another minute, serve pork chops on a bowl of steamed rice.

Although you might need some more ingredients and time than you do to cook oyakodon, which I introduced how to cook in another blog post, I assure you, katsudon is worth giving a try. Enjoy!

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