Katsudon a la Nutmeg Recipe (with Uncle Roger's Egg Fried Rice)
- Nutmeg
- Jan 21, 2024
- 4 min read
Updated: Jun 29, 2024
Back in late 2016 while watching the anime Yuri!!! On Ice, I discovered what Katsudon is, as it was the favorite cuisine of the title character. Katsudon is a Japanese Pork Cutlet Rice Bowl. Typcially it's made with runny eggs over white rice, but I don't like runny eggs nor white rice so I made it differently for the first time on New Years Day in 2017.
In 2020 I discovered Uncle Roger on YouTube. He made a video with his chef friend Auntie Liz and he made his egg fried rice so I make that instead of my half-assed fried rice.
Combine them both, this is quite the tasty and filling dinner.
Katsudon a la Nutmeg Recipe
Ingredients:
3 center-cut, boneless pork chops (to make Tonkatsu)
Adobo, garlic power, and black pepper to season pork chops
Panko bread crumbs, flour for dusting and 3 eggs (to bread the pork chops to make Tonkatsu)
Vegetable oil, for frying
4 Large eggs
¾ cup Dashi (or chicken stock)
3 teaspoons sugar
3 teaspoons Mirin
1 ½ tablespoons soy sauce
1 ½ tablespoons sake
1 large onion, thinly sliced
Chopped scallions (optional)
Cooked rice (Typically white rice is used for Katsudon, but I prefer fried rice)
2 cups of Dashi (or chicken stock – for the rice cooker)
2 cloves of garlic ( ½ tsp of minced garlic will suffice – for the rice cooker)
1 tsp ground ginger (for the rice cooker)
(for egg fried rice, go here: )
Directions:
[Katsudon should be made using leftover pork chops. It would be a good idea to bake them overnight first.
If serving Katsudon over fried rice, leftover cooked rice should be used to make fried rice as well.]
1. Preheat oven to 400 degrees.
2. Season pork chops, coat them with flour, dip them in egg mixture then cover them with panko bread crumbs; re-dip pork chops into eggs and re-cover them with more panko.
3. Cook the pork chops in the oven for 25 minutes.
4. Let the pork chops cool down, then refrigerate the cooked pork chops overnight.
5. Wash the rice.
6. If making fried rice, cook 1 cup rice with 1- 14.5 oz can of chicken broth in a rice cooker (follow directions on rice packaging. I use Carolina long grain rice which is 1 cup rice to 2 cups of water; 1 - 14.5 oz can chicken broth= 2 cups).
7. Add the minced garlic and ground ginger to the rice cooker.
8. Let the rice cool then refrigerate overnight.
The next day:
1. Make your rice (whether it be white rice or fried rice) then set aside. Keep it warm.
2. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles.
3. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
4. While the pork is resting, add the dashi/chicken stock, sugar, soy sauce, sake, and Mirin to a small bowl.
5. In another bowl, lightly beat 4 eggs. Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
6.Add the oil and onions to a non-stick frying pan over medium high heat and sauté the onions until they’re translucent and slightly caramelized, until soft and just starting to brown.
7. Push the onions to the edge of the pan.
8. Slice your pork chops into strips, then add them in the center of the pan.
9. Pour the sauce around the cutlets and cover for 1 minute to let the sauce thicken and the pork chops reheat.
10. Remove the lid and flip the pork chops over using a spatula. This ensures the pork chops are well seasoned on both the top and bottom.
11. Pour the egg all over and around the pork chops and sprinkle on the scallions. Cook over medium low heat until the egg is just set. Cover and steam until the egg is cooked the way you want. Personally I like my eggs cooked fully but traditionally the eggs in Katsudon are a little runny. The egg consistency is up to you.
12. Then take your rice and put your pork chops/eggs/scallion mixture over it, drizzling any remaining sauce on the top.
Sources:
https://www.lovelylanvin.com/2012/08/30/katsudon-japanese-pork-cutlet-over-rice/ - (deleted from site as of 2024)
This part of the blog is right from the YouTube video description - https://www.youtube.com/watch?v=SGBP3sG3a9Y&t=62s
"Uncle Roger egg fried rice recipe: Ingredient (no quantity listed, just use feeling):
Garlic
Shallot
Egg
Spring onion (scallion)
Chilli
Chicken rice [cook and leave in fridge overnight]
Soy sauce
Asian sesame oil Pork lard OR peanut oil (or vegetable oil if you weak)
White pepper (optional)
and of course... MSG AND NO VEGETABLE. Vegetable taste like sad.
Steps: Oil the wok with pork lard/peanut oil/vegetable oil Fry garlic and shallot until fragrant Add egg, fry until fluffy Add rice. Stir Add soy sauce, sesame oil, MSG, white pepper. Stir Add spring onion, chilli TOSS Enjoy your egg fry rice while judging Jamie Oliver Thank you for 3 million subscriber. BAI BAI !"
@mrnigelng on YouTube
Note: Nutmeg doesn’t add the chilli. Instead I add sake to the rice while frying it in the wok for a different little kick. 😉
Also I just wash the rice and use chicken stock/broth instead of water while cooking it in the rice cooker. I also add ½ tsp minced garlic and 1 tsp ginger to the rice cooker for added flavor.
I don’t make the Hainanese Chicken Rice as they did in the video but you can look up the recipe and make it if you want.
