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Katsudon is an iconic dish in Japanese cuisine, known for its rich combination of flavors and textures. Traditionally served over a bed of rice, this dish brings together breaded and fried pork cutlets, soft eggs, and onions, all enveloped in a savory sauce. In this adapted recipe, we explore a modern version of this classic, offering an option to serve the dish with garlic scape pesto pasta, a surprising marriage of Japanese and Italian cuisines.

Ingredients for Katsudon

• 2 pork cutlets
• Salt and pepper, to taste
• 1/4 cup flour
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1 to 1.5 cups canola oil for frying
• 1 onion, thinly sliced
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar mixed with 1/2 teaspoon sugar (mirin substitute)
• 1 small piece of ginger, julienned
• 2 eggs, lightly beaten
• Cooked rice for serving (or garlic scape pesto pasta, see below)
• Frozen peas (optional)

Preparation Instructions

1. Season the pork cutlets with salt and pepper.
2. Coat the pork cutlets in flour, beaten egg, and then panko.
3. Fry the cutlets in canola oil, let rest, then cut into strips.
4. Sauté the onion, then add the chicken broth, soy sauce, and the rice vinegar and sugar mixture.
5. Add the beaten eggs to the mixture and let cook without stirring.
6. Add the fried pork strips to the mixture.
7. For the pasta option, cook the pasta and toss with garlic scape pesto.
8. Serve the Katsudon pork strips and sauce over the pasta or rice.

This Katsudon recipe, with the pesto pasta option, offers a creative fusion of flavors, perfect for those looking to experiment in the kitchen. Bon appétit!