8 cup hot cooked short-grained white rice
4 pork loin cutlets (6 oz ea)
1 salt and pepper
BREADING
6 tbsp flour
2 eggs, beaten
2 1/2 cup breadcrumbs
1 oil for deep frying
ONION AND EGG TOPPING
1 small onion
2 1/2 cup dashi
7 tbsp mirin
3 tbsp light soy sauce
3 tbsp dark soy sauce
4 green onions, cut into 1 1/2 inch lengt
6 eggs, beaten
Directions
Pound the cutlets with a mallet to flatten slightly.
Slash fat at edge of cutlets to keep the meat from
curling during deep frying. Salt and pepper both
sides. Dust with flour , dip in beaten egg, and coat
both sides thickly with day or fresh breadcrumbs, Let
rest 2-3 minutes before deep frying. Heat a generous
amount of oil in a heavy bottomed pot or deep-fryewr
to medium temperature(340 degrees), and deep-fry
cutlets on at a time, turning once, till golden brown,
about 6 minutes each. Remove, drain on absorbent
paper, and cut crosswise into 1/2 inch slices. Keep
hot. Meanwhile slice onion into rounds or half-moons
and in a large frying pan in a scant amount of oil,
saute onion over high heat till transparent and soft.
Add dashi, miring and soy sauces to the pan. Bring to
a simmer. Add the green onions.
Finally pour the beaten egg over the simmering onions.
Stir when the egg begins to set. the egg is done
while stilla little runny and juicy. (Do not cook egg
until hard and dry) You want the juices to seep sown
in to the rice in the bowl from the egg topping.
To assemble and serve: Put a single portion of hot
rice (1 1/2-2 cups) into a donburi-type bowl. Neatly
arrange a slicwed cutlet to cover half the rice. Use
fried onion and egg topping to cover part of the
cutlet and the rest of the rice. Use all the liquid.
Serve immediately.
Source: Japanesse Cooking: A Simple Art by Shizuo
Tsuji (Kodansha) p 445 formatted by Lisa Crawford,
Easter 1996
Servings: 4 servings
Katsudon Recipe brought to you by Recipe Ideas
Categories: Grain; Meat; Pork; Rice; Sauce
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these ancient records were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius describes how the early Romans used many different aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and dill. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, including spices like rosemary and coriander. The introduction of these new foods and spices prompted an outbreak in recipe books, many of which are now in private cookery archives. Over the following few hundred years, the powerful and rich houses tried to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, cook books are increasing in popularity as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Katsudon recipe.
