Katsudon

Following a recommendation from a friend, I followed a recipe from a blog and attempted to cook Katsudon for dinner. I didn't follow the recipe exactly; I omitted the cooking wine in the seasoning and chicken stock for the sauce, and the onions were left out for the sauce as well.

The picture doesn't look that good. It's quite a tasty dish; the sauce is not overly salty. The slices of pork cutlets tasted great with Thai sweet chilli sauce too.

Ingredients

10 pieces of pork loin (I sliced mine into 2 slices from each piece because the pork loins were rather thick)
garlic & parsley flavoured breadcrumbs
oil for deep frying

Seasoning

1 tsp sesame oil
1/2 tsp light soy sauce
1 tsp cornflour
dash of white pepper
1 egg

Sauce

100 ml water
2 tsp of salt
1 1/2 tsp dark soy sauce
1 1/2 tsp castor sugar
2 medium eggs, lightly beaten

Method

1. Hit the meat with the back of the knife to tenderise it. Season the meat with the sesame oil, light soy sauce, cornflour, pepper. Set aside in the fridge.

2. Remove the pork from the fridge and add the egg, prior to frying. Prepare the breadcrumbs.

3. Coat each piece with the breadcrumbs. Heat up the oil for deep frying.

4. Fry until golden brown. When the pieces are thinner, the cooking time is shortened quite a fair bit. Remove and drain. Cut into slices when the cutlets have cooled down. Set aside until ready to serve.

5. Prepare the sauce by mixing everything (for the sauce) except the eggs.

6. Bring the mixture to a boil. Place the sliced pork cutlets in the sauce. Slowly add in the eggs around the pork cutlets. Simmer until the eggs are fully cooked.

7. Remove from heat. Serve the pork cutlets with the sauce over freshly cooked jasmine rice. Serve immediately.