Tokyo

Katsudon

Name: Katsudon
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 thin boneless pork loin chops pork; a pinch salt; a pinch black pepper; 2 tbsp maida (all-purpose flour, plain flour); 3 1 for coating, 2 for topping egg; 1 cup panko breadcrumbs; Cooking oil (vegetable oil), for frying (about 2 1/2 tbsp absorbed); 3/4 cup cooked short grain rice (sushi rice); 2/3 cup water; a small piece kombu; a small handful bonito flakes; 2 tbsp soy sauce; 1 tbsp plus 1 tsp sugar; 1 thinly sliced onion; 1 stalk sliced spring onion (green onion, scallion)

Crisp pork cutlet simmered with egg and onion over rice. Eat it before exams, apparently.

40 minTime

42 gProtein each

mildSpice

A bowl for winning2 chapters · 1 min read

Make it your way

Grandma's wayPanko pork cutlet simmered with egg and onion in sweet dashi over rice.

The original

1029kcalsame

42 gproteinsame

4 gfibresame

40minutessame

Katsudon, Tokyo style.

Per serving, worked out from the ingredient table.

Ingredients

Pork2 thin boneless pork loin chops

Salta pinch

Black peppera pinch

Maida (all-purpose flour, plain flour)2 tbsp

Egg3, 1 for coating, 2 for topping

Breadcrumbs1 cup panko

Cooking oil (vegetable oil)for frying (about 2 1/2 tbsp absorbed)

Short grain rice (sushi rice)¾ cup, cooked

Water⅔ cup

Kombua small piece

Bonito flakesa small handful

Soy sauce2 tbsp

Sugar1 tbsp plus 1 tsp

Onion1, thinly sliced

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Cook the rice. Pound the chops slightly, season, and coat in flour, beaten egg and panko.
2Fry in hot oil until golden and cooked through with no pink. Drain and slice into strips.
3Make a quick dashi with water, kombu and bonito. Simmer it with soy, sugar and onion until the onion softens.
4Lay the sliced cutlet in the pan, pour beaten egg around it, cover and cook 1 minute until just set.
5Slide over bowls of rice and top with spring onion.

Serve it like this

Serve in a deep bowl with the cutlet strips fanned on top, egg glossy around them, spring onion scattered. Pickles and miso soup on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Katsudon

Crisp pork cutlet simmered with egg and onion over rice. Eat it before exams, apparently.

40 minTime

42 gProtein each

mildSpice

A bowl for winning2 chapters · 1 min read

Make it your way

Grandma's wayPanko pork cutlet simmered with egg and onion in sweet dashi over rice.

The original

1029kcalsame

42 gproteinsame

4 gfibresame

40minutessame

Katsudon, Tokyo style.

Per serving, worked out from the ingredient table.

Ingredients

Pork2 thin boneless pork loin chops

Salta pinch

Black peppera pinch

Maida (all-purpose flour, plain flour)2 tbsp

Egg3, 1 for coating, 2 for topping

Breadcrumbs1 cup panko

Cooking oil (vegetable oil)for frying (about 2 1/2 tbsp absorbed)

Short grain rice (sushi rice)¾ cup, cooked

Water⅔ cup

Kombua small piece

Bonito flakesa small handful

Soy sauce2 tbsp

Sugar1 tbsp plus 1 tsp

Onion1, thinly sliced

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Cook the rice. Pound the chops slightly, season, and coat in flour, beaten egg and panko.
2Fry in hot oil until golden and cooked through with no pink. Drain and slice into strips.
3Make a quick dashi with water, kombu and bonito. Simmer it with soy, sugar and onion until the onion softens.
4Lay the sliced cutlet in the pan, pour beaten egg around it, cover and cook 1 minute until just set.
5Slide over bowls of rice and top with spring onion.

Serve it like this

Serve in a deep bowl with the cutlet strips fanned on top, egg glossy around them, spring onion scattered. Pickles and miso soup on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Katsudon

Make it your way

Ingredients

Method

Katsudon

Make it your way

Ingredients

Method

Make it a meal