Katsudon is one of the most popular dishes in Japan. It consists of a bowl of rice on which a fried pork cutlet and eggs are laid, all garnished with vegetables. It is also a favorite dish of Japanese students as dinner the night before an exam, since in Japanese katsu also means “to win/be victorious.”
Ingredients for 4 portions
- Pork loin 400 g
- Eggs 265 g
- Breadcrumbs 200 g
- Onions 200 g
- Edible clover 20 g
- White rice 360 g
- Rice oil 1,3 l
- Dark soy sauce 145 ml
- Rice wine 145 ml
- Sugar 100 g
- 00 flour 20 g
- Dashi broth (previously prepared) 500 g
Pour 504 ml dashi broth with 144 ml dark soy sauce, 144 ml rice wine and 100 g sugar into a saucepan. Mix thoroughly and set aside.
Peel the onions, cut them in half and then into 1 cm pieces.
Cut edible clover into 3-mm pieces.
Make a few incisions on the surface of the meat to tenderize it. Salt and pepper the cutlets on both sides.
Flour the cutlets top and bottom, dip them in beaten eggs and then in breadcrumbs. Heat the rice oil until it reaches 170° C. Fry the cutlets in the oil.
Pour 150 ml of the first preparation into a tall saucepan along with the edible clover and cook over low heat for 2 minutes.
Rinse the rice under running water to remove any residue and excess starch, then cook the rice in a rice cooker for 15 minutes and keep warm.
Lay the cutlet on top of a bowl of steamed white rice, pour in a circular motion a little well-beaten egg, and finish by sprinkling clover on top.
1.22kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.