Sauce katsu-don is an area 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 new cutlet is dipped in a savory sauce after which served over a bowl of rice. The Worcestershire-based sauce taste pairs so properly with the steamed rice that this dish has been beloved by folks in Fukui for over 100 years. In the present day, the celebrity of Sauce Katsudon has unfold throughout the nation, and it’s loved at many eating places and houses in Japan.
It’s stated 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 parts to create what’s now generally known as Sauce Katsudon, adapting it to swimsuit Japanese delicacies.
Sauce Katsudon is simple sufficient to make at residence, and many individuals put together it of their residence kitchens in Japan. To remain true to the unique, you should utilize high quality breadcrumbs for the fried pork if you happen to want, however common breadcrumbs are a sensible choice too, as they supply a crispy texture and soak up the tasty sauce very properly. Moreover, similar to tonkatsu, shredded cabbage is a superb accompaniment to the sauced katsu, however different greens of your alternative work properly too. Sauce Katsudon has such an accessible (scrumptious!) taste that even the fussiest eater is certain to be happy. 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 couple of times.
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Dip and coat the pork properly 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.
