Tips To Make Katsudon Recipe Panlasang Pinoy Easy

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Katsudon, a Japanese dish featuring a crispy pork cutlet nestled on fluffy rice bathed in a savory egg and onion sauce, has become a beloved comfort food across the globe. In the Philippines, known for its rich culinary heritage that readily welcomes foreign influences, Katsudon has taken on a unique twist – Panlasang Pinoy style. This recipe combines the classic Japanese flavors with delightful Filipino touches, creating a truly irresistible dish.


How To Cook KATSUDON  Healthy Japanese-Inspired Recipe  Pinoy Flavor
How To Cook KATSUDON Healthy Japanese-Inspired Recipe Pinoy Flavor

2 boneless pork loin chops (around 1/2-inch thick)

  • All-purpose flour, for dredging
  • 2 large eggs, beaten
  • Panko breadcrumbs
  • Vegetable oil, for frying
  • 1 yellow onion, thinly sliced
  • 3 cups low-sodium chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon brown sugar
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground ginger
  • 3 cups cooked Japanese rice
  • Chopped green onions, for garnish (optional)

  • Directions:

    1. Prepare the Pork: Pound the pork chops gently between two sheets of plastic wrap to tenderize them. Season both sides with salt and pepper.
    2. Set Up the Breading Station: Prepare three shallow bowls. In the first, add flour seasoned with a pinch of salt and pepper. In the second, whisk the eggs. In the third, add the panko breadcrumbs.
    3. Bread the Pork: Dredge each pork chop in the flour, then coat it thoroughly in the beaten egg. Finally, press the pork chop firmly into the panko breadcrumbs, ensuring it’s evenly coated.
    4. Fry the Pork: Heat enough vegetable oil in a large pan over medium-high heat. Once hot, carefully add the breaded pork chops and fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the pork chops from the pan and drain on paper towels.
    5. Prepare the Sauce: In the same pan used to cook the pork, add the sliced onion and cook until softened and translucent, about 5 minutes.
    6. Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
    7. Add the Seasonings: Add the soy sauce, mirin, brown sugar, white sugar, and ground ginger. Stir to combine and simmer for another 2-3 minutes, allowing the flavors to meld.
    8. Assemble the Katsudon: Divide the cooked Japanese rice between two bowls. Top each bowl with a fried pork chop. Pour the hot sauce over the pork, making sure to coat the rice as well.
    9. Serve: Garnish with chopped green onions (optional) and enjoy your Panlasang Pinoy Katsudon hot and comforting!

    Nutrition Facts (per serving):

    (Note: This is an approximate estimation and may vary depending on the specific ingredients used.)

    Calories: 700-800

  • Protein: 40-50 grams
  • Carbohydrates: 60-70 grams
  • Fat: 30-40 grams
  • Sodium: 800-1000 mg (depending on the soy sauce)

  • Conclusion

    Panlasang Pinoy Katsudon is a delightful fusion recipe that captures the essence of both Japanese and Filipino flavors. The crispy pork cutlet, fluffy rice, and savory sauce create a truly satisfying dish. It’s perfect for a quick and easy weeknight dinner or a casual weekend lunch. So next time you’re craving something comforting and delicious, give this Panlasang Pinoy Katsudon a try!

    Frequently Asked Questions (FAQs):

    1. What can I use as a substitute for panko breadcrumbs?

    If you don’t have panko breadcrumbs, you can use crushed crackers, cornflakes, or even crushed potato chips for a different textural experience.

    2. Can I use chicken or fish instead of pork?

    Absolutely! This recipe is easily adaptable. You can use boneless, skinless chicken breasts or any firm white fish like cod or dory. Adjust the cooking time based on the chosen protein.

    3. How can I make the sauce vegetarian?

    To make a vegetarian version, simply omit the pork and use vegetable broth instead of chicken broth. You can also add sliced tofu or mushrooms for additional protein and texture.

    4. What other vegetables can I add to the sauce?

    Feel free to experiment with different vegetables! Sliced bell peppers, carrots, or shiitake mushrooms would be delicious additions.