Sauce katsu don
Pork cutlet is coated with spicy and sweet sauce. Fresh shredded cabbage is under the pork cutlet. The sauce goes well with pork cutlet, cabbage and cooked rice. Very delicious.
Servings: 3 people
Equipment
- a frying pan
Ingredients
- 300~350 gram Pork tenderloin
- Appropriate amount of Salt & pepper
- 3 ~5 tablespoon All purpose flour
- 1 ~2 Eggs (beaten)
- 1½ ~2 cup Panko (Japanese breadcrumbs)
- 3/4 cup Tonkatsu Sauce
- 3/4 cup Ketchup
- 100 ~ 120 gram Cabbage (thinly shredded)
- 550 ~ 660 gram Cooked / steamed rice (180 ~ 220g per person)
- 3 teaspoon Mustard (optional)
Instructions
- Mix tonkatsu sauce and ketchup in a container or bowl. (Please see above recipe tips)
- Prepare shredded cabbage with a kitchen knife or slicer.
- Cut the pork tenderloin into slices about 1 ~ 1.5 cm thick. (It is OK if there are about 4 slices per person.)
- Sprinkle salt and pepper over pork slices. Coat the pork slices with all purpose flour.
- Dip them in the beaten egg.
- Then coat them with panko.
- Heat oil to 170 C = 338 F degrees in a (deep) frying pan. If you don’t have thermometer, you can test by using breadcrumbs. When breadcrumbs are added, they make a sizzling noise and sink to the middle and rise immediately when oil is 170 – 180 C degrees. Deep-fry for about 4 minutes depending on the size of the slice. It's best to start with one side for 1-2 minutes, then flip over and deep-fry for another 2-3 minutes. After frying, drain the oil well. If you add all the meat at once, the temperature will drop, so deep-fry them in 2 to 3 times.
- Place the cooked /steamed rice in a rice bowl. Put shredded cabbage over the rice.
- Dip and coat pork cutlet with the sauce. Arrange the pork cutlet on the cabbage. If you like, add a little mustard on top of the pork.
Notes
If you don't want to coat the cutlet with sauce, you can sprinkle the sauce on top of the cutlet.
The above time does not include cooking time for rice.