00:01Hi, I'm Uto and today on Sudashi I'm going to show you how to make katsudon a comforting
00:05delicious rice ball dish made with pork cutlet and egg. Let's get straight to it.
00:10We're going to start by taking a jug of 150ml of cold water and add 5g of kombu.
00:16Leave that to soak for about 30 minutes. In the meantime, let's make our katsu.
00:22Take your pork loins and start by making incisions in the fat and mussels to help prevent curling.
00:28I'm using pork butt which is particularly fatty, so if you're using a leaner part like tenderloin,
00:35then you can just cut the fat around the edges.
00:39Once that's done, sprinkle a pinch of salt and pepper on each side to season.
01:11Now we're going to tenderize the meat, so wrap it up and take a rolling pin or something similar
01:17and pound it all over. Be careful not to pound it too much as we want to keep the katsu
01:25relatively thick.
01:39Now that's done, let's prepare the coating station. Take a container and crack in one egg.
01:46Add one tablespoon of whole milk and one teaspoon of cooking oil. Then whisk them together until combined.
01:55The proteins in the milk helps make the pork softer and juicier, while the oil helps the breadcrumbs stick better.
02:03Once that's mixed, take two more containers, one with four tablespoons of plain flour and another with
02:1150g of panko breadcrumbs. Start by coating the pork in the flour. The layers should be thin and even.
02:17If there's too little or too much, the egg won't stick. Apart from any excess.
02:34Next, coat in the egg mixture. Again, you want to make sure it's coated evenly all over. Make sure there
02:41aren't any gaps. Finally, coat with a generous layer of panko breadcrumbs.
02:54Press the panko down gently to skirt it and stop it from falling off.
03:01This is now ready to fry. I've preheated my oil to 170 degrees Celsius, which is about 338 Fahrenheit.
03:12Gently place the cutlet into the oil and fry it for 4 minutes on each side.
03:17It's important not to interfere with the katsu once it's in the oil, especially in the first one or two
03:23minutes,
03:24because it is still in a delicate condition and the panko could fall off.
03:29When you first add it to the oil, it will crackle loudly because the oil is reacting with the moisture
03:36in the pork. As it cooks, the noise will become quiet, indicating that the pork is cooked through.
03:43I'm only frying one at a time, but if you have a larger pan, you can fry more than that.
03:48Just be careful not to add too many at once because this can lower the oil temperature too much
03:54and slow down the cooking time, making the katsu oily on the outside and dry on the inside.
04:00We definitely don't want that.
04:02Once the 8 minutes are up and your katsu is golden and crispy,
04:07place them on a wire rack to drain the excess oil.
04:10Next, we're going to prepare the sauce and eggs.
04:12First, take 100g of onion and cut it into rough wedges.
04:43Now, add the kombu dashi from earlier.
04:49Heat it on medium until it starts to bubble gently.
04:52Then, remove the kombu and discard.
05:02Add 50ml of mirin,
05:05a tablespoon of light brown sugar,
05:09and a teaspoon of chicken stock powder.
05:12Mix those together over medium heat.
05:21And once they're dissolved, add the onion.
05:24Simmer until the onion is softened to your liking.
05:27While we wait, let's cut the katsu into strips.
05:32This is classic presentation for tonkatsu and katsu don,
05:36and it makes it easier to eat with chopsticks too.
05:45The onion is nice and soft, so next, I'm adding 2 tbsp of soy sauce.
05:53Now, for home cooking, you can continue to use the same pan,
05:56but today I want to show you this special Japanese pan that is used especially for making individual
06:01portions of katsu don, oyako don.
06:04Since this is 2 portions, I'm dividing the onion and broth in half,
06:11then laying one piece of katsu on top.
06:16I've also separated 3 eggs, so I'm going to pour half of the egg whites over the top.
06:22Place the lid on, and let it steam for about 1 minute.
06:26This pan is called Oyakonabe, and is often used in restaurants for beautiful presentation.
06:32The name comes from the fact that it is used to make oyakodon too.
06:36I also have a recipe for oyakodon on my channel, if you're interested.
06:40Next, remove the lid and whisk the egg yolks.
06:52Pour them around the top.
06:58Place the lid back on.
07:00All you need to do is wait until they reach your preferred doneness.
07:04Finally, we're going to take a bowl of fries and carefully slide the contents of the pan on top.
07:16Garnish with a piece of Japanese wild parsley, cold, mitsuba, and that's it.
07:21Delicious Japanese katsu don made from scratch.
07:25Thank you so much for watching.
07:26For more information about this dish and the written recipe, check out the link in the description.
07:31Have a great day.
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