We're making the popular Tojinai Katsudon, where the tonkatsu pork cutlet is not covered with egg. We'll cook the pork with a minimal amount of oil to make it easy to prepare. The savory katsudon sauce complements the crispy tonkatsu and fluffy egg.
How to Make Tojinai Katsudon
cookingwithdog.com/recipe/toj...
(serves 1) Cook Time: 20 minutes
[Tonkatsu]
1 piece Pork Loin Steak, 120g/4.2 oz and 1.3 cm/0.5" thick pork for tonkatsu
Salt
Pepper
Soft Panko
[Batter]
1 tbsp Cake Flour or All Purpose Flour
1 tbsp Water
[Dashi Tamago (Egg with Dashi Broth)]
2 Eggs
1/2 tbsp Usukuchi Soy Sauce, saltier and lighter in color than regular soy sauce
1/2 tbsp Sugar
1 tsp Potato Starch
2 tbsp Dashi Stock, or a pinch of instant dashi powder in water
1 tbsp Olive Oil, or vegetable oil
[Katsudon Sauce (for 2-3 servings)]
1 tsp Honey, slightly more than 1 tsp
1/2 tbsp Soy Sauce
1/2 tbsp Sake
1/2 tbsp Oyster Sauce
[Other Ingredients]
4 tbsp Olive Oil, or vegetable oil
Hot Steamed Rice
Spring Onion Leaves, finely chopped
Shichimi Chili Pepper
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#katsudon #cutlet #recipe
00:17 Preparing omelette and Katsudon sauce
01:32 Preparing Tonkatsu pork cutlet
03:32 Shallow-frying the pork cutlet
05:35Cooking the omelette
07:00 Arranging the Katsudon
08:06 Chef enjoying a Hiroshima lunch set
11:49 List of ingredients for Katsudon