Katsudon: A Classic Japanese Dish with a Modern Twist

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Katsudon is an iconic dish of Japanese cuisine, known for its rich combination of flavors and textures. Traditionally served on a bed of rice, this dish brings together breaded and fried pork steaks, soft eggs and onions, all wrapped in a flavorful sauce. In this adapted recipe, we explore a modern take on 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 steaks
• 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 of soy sauce
• 1 teaspoon rice vinegar mixed with 1/2 teaspoon sugar (mirin substitute)
• 1 small piece of ginger, julienned
• 2 eggs, lightly beaten
• Rice cooked to serve (or garlic scape pesto pasta, see below)
• Frozen peas (optional)

Preparation Instructions

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

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