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Sauce katsu-don is a neighborhood delicacy of Fukui Prefecture, consisting of pork loin or fillet coated in panko breadcrumbs, deep-fried to crispy perfection, and served over steamed rice. Sauce Katsudon differs from common Katsudon, which is Tonkatsu (deep-fried pork) and eggs cooked in a candy and salty broth positioned over rice. In Sauce Katsudon, the recent cutlet is dipped in a savory sauce after which served over a bowl of rice. The Worcestershire-based sauce taste pairs so nicely with the steamed rice that this dish has been beloved by individuals in Fukui for over 100 years. Right now, the celebrity of Sauce Katsudon has unfold throughout the nation, and it’s loved at many eating places and houses in Japan.
It’s mentioned that all of it started in 1913 when Sutaro Takabatake, who was coaching in Germany to review Western delicacies and was initially from Fukui Prefecture, first opened a restaurant in Tokyo. He then moved again to his hometown and began a restaurant there. Whereas Takabatake was in Germany, he encountered Worcestershire sauce and schnitzel, a kind of cutlet from Germany. He mixed these components to create what’s now generally known as Sauce Katsudon, adapting it to go well with Japanese delicacies.
Sauce Katsudon is straightforward sufficient to make at dwelling, and many individuals put together it of their dwelling kitchens in Japan. To remain true to the unique, you should use positive breadcrumbs for the fried pork if you happen to favor, however common breadcrumbs are a sensible choice too, as they supply a crispy texture and take up the tasty sauce very nicely. Moreover, identical to tonkatsu, shredded cabbage is a good accompaniment to the sauced katsu, however different greens of your selection work nicely too. Sauce Katsudon has such an accessible (scrumptious!) taste that even the fussiest eater is bound to be glad. We hope you give it a attempt quickly!
Sauce Katsudon
Savory sauce-dipped Tonkatsu with shredded cabbage over steamed rice
Servings: 2 servings
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Mix all of the elements for the sauce in a small pot, and let boil for a minute. Pour the sauce in a shallow dish. Shred cabbage. Put aside.
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Make small cuts everywhere in the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on each side of the meat. Coat the meat with flour, dip in egg, after which cowl with bread crumbs. Warmth deep frying oil to 350 F, and deep fry the crumb-covered meat. Fry till the colour turns golden brown and the meat floats within the oil, about 5-8 minutes, turning a few times.
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Dip and coat the pork nicely with the sauce. Then slice every cutlet into 6-8 items. Put the steamed rice in a bowl, high with shredded cabbage, the sauce, and the pork.
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