Rice is the tastiest base for this Donburi Katsudon inspired bowl. Did you know? Rice is gluten-free, sodium-free, and virtually fat free. Recipe courtesy of Tasty.
Donburi Katsudon Bowl
Ingredients
- 1 cup (185 g) white medium grain rice, soaked and rinsed
- 1 ½ cups (375 mL) water
- ½ tsp (2.5 g) salt
- 1 tbsp (15 g) butter
- 1 tbsp (15 g) shichimi togarashi
- 1 lb (450 g) boneless pork loin center chops, pounded to ¼” thick
- ½ cup (75 g) all purpose flour
- 2 eggs, scrambled
- 1 ½ cups (225 g) panko bread crumbs
- 1 bunch scallions, thinly sliced
Sauce:
- ⅔ cup (150 g) ketchup
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) sesame oil
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) mirin
- 2 cloves garlic, finely minced
- ½ cup (125 mL) water
Directions
- Begin by making your white rice. Combine the rice, water, salt, and butter in a pot. Bring up to a boil (stirring once or twice) then reduce the heat to low and cover. Let the rice cook for 14-16 minutes, or until all of the liquid has been absorbed. Take off the heat and let sit for 5 minutes, then uncover and fluff the rice with a fork. Set aside.
- Make the sauce by combining all of the ingredients in a pot. Bring up to a gentle boil, then reduce to a simmer and cook for 5-6 minutes. Set aside (add a splash of water to loosen before serving if necessary).
- Bread the pork by dredging each piece in the flour, followed by the egg, then lastly cover in the panko breadcrumbs. Heat a ¼” of neutral oil in a skillet and heat over medium high. Add the breaded pork loins and cook for 5-6 minutes, flipping halfway. Remove, rest, then slice.
- To serve, add some of the cooked rice in each bowl. Top with a sprinkling of shichimi togarashi. Add the breaded pork slices, then drizzle on some of your sauce. Garnish with some freshly sliced scallions. Enjoy!
