Katsudon (Meat cutlets with egg and onions)

Oops I did it again!

Feel so proud of myself!

Don't mind my egocentrism. This is my blog afterall. Let me engage in some *pat pat* because it's not everyday that I have the time nor energy to experiment in the kitchen.

But a couple of weeks ago, I finally got down to trying this recipe!!!

And it was a huge success!!!! Tasted EXACTLY like in the restaurant! And it wasn't as hard as I had feared to cook!!! Ok, it was a bit tedious and our kitchen looked like a bomb exploded after that but it was sooo worth it!

My boys loved it and I even ate two portions! - Over two days of course!

This is a very typical Japanese homecooked meal and one can find it in most Japanese restaurants. It's similar to German schnitzels but instead of using regular breadcrumbs, most recipes call for "Panko" - Japanese breadcrumbs. The crumbs are larger and more crispy when one deep-fries it. I have not tried baking the cutlets in the oven although I have heard that this method works well too. 

The main tedious thing about this dish is the deep-frying of the cutlets as well as the fact that you'd have to assemble each portion individually. Other than that, it's quite manageable.

I wouldn't attempt to do it on weekdays though, due to the fact that I usually cook dinner with 2 kids running around me. But it's definitely a great meal for the weekend.

Do try it and let me know how you find it!

Ingredients (A) (about 6 servings):-

- 1 kg Turkey fillet  / Chicken fillet / Pork loins  (Schweinhals) (sliced thinly)
- Some onions (sliced thinly)
- 2 Eggs  (beaten for cutlet)
- 1 Egg (beaten for sauce)
- Panko crumbs
- Seaweed for garnishing

Sauce for 2 portions (B):

- 3 tsp Mirin
- 4 tsp Soya Sauce 
- 1 tsp Sake (optional)
- 3 tsp Sugar
- 1 tsp Dashi (soup stock powder)

1. Prepare the cutlets but slicing them thinly and seasoning with salt and pepper on both sides.

2. Coat them in flour, followed by some egg and some panko. Set aside.

2. Heat up some oil over high heat. Test the oil by dropping one piece of panko into the oil. It sound sizzle and float to the surface quickly.

3. Turn down the heat to medium-high and place the cutlets in the oil for about 2-3 minutes on each side until cooked thoroughly and golden brown.

4. Remove the cutlets and slice the cutlets such that the pieces are still connected a bit on one side. This is to ensure that the cutlets are more manageable for the next step.

5. Prepare the sauce by mixing all the ingredients (B) together in a bowl.

6. Boil 350 grams of water in a pot. Once water is boiling, add ingredients (B) and stir in onion.

7. Cover for about 2 minutes while the mixture boils.

8. Add cutlet into the mixture. 

9. Drizzle beaten egg over mixture and cover for 30seconds to 1 minute depending on how well you want your eggs done.

10. Serve some steamed rice in a bowl topped with the cutlets and garnished with some chopped seaweed.

Cook's notes: 

- If this is the first time you're doing this, I would advise you to take a look at a video first. This would give you a gauge of what to expect. Katsudon recipe on video

- My children preferred the chicken meat because it's more tender and easier to chew compared to pork. Turkey works well too. 

- Remember to cook your rice in advance because this dish requires the rice to be done by the time the cutlet is done. You wouldn't want your cutlet to be sitting too long in the sauce either because you want your meat crispy but not soggy.


Enjoy!