I can’t tell you what drove me to this dish to this day. I don’t even know if the court is close to the name. To put it in advance, I didn’t want to deface one of the most famous Donburi classics. I just found the idea of turning all the ingredients of a Katsudon into a single component exciting. Nevertheless, I did not miss the other components such as rice and egg.
But again from the very beginning. Katsudon is a Japanese dish consisting of a kind of Japanese schnitzel (tonkatsu), a half-cooked egg and a bowl of rice.
This dish falls in the classical sense under the heading of the Donburi dishes. Donburi describes in the conventional way a bowl of rice, which is covered or topped with other ingredients. Other Donburi classics include Oyakodon (with egg and chicken) or butadon (with pork).
So to make the formula understandable again:
I made the egg in a tamago pan and got it in shape rather badly than right. In order to get a stuffed dish from it, it was almost obvious that I had to pull out my rusted sushi skills to form a kind of tomago-maki with nori leaf and sushi rice.
When that was finished, we came to the core of this dish and that, unlike what it looks like here, was the Tonkatsu. Fearing that the whole number might become a little too dry and bland, I resorted to some bacon. In hindsight, just the right decision. So I knocked the schnitzel right, spread the bacon on it into thin webs, placed the Tamago-Maki at the bottom and rolled up the whole number tightly.
Then I took the role first in freshening and again in aluminium foil, before the roll went to the hot water bath for 10 minutes. Then I took them out and let them cool down. Then the “All in On Katsudon” was unpacked and classically breaded in egg and panko flour before it went into the hot fat.
I then simply mixed the remnants, i.e. egg and panko flour, seasoned with togarashi and baked in hot fat. This is absolute madness and you should definitely try it. Fluffy, crispy, delicious!
In order to give the dish the final touch, a spicy-sweet tonkatsu sauce was added.
All in One Katsudon. Ingredients:
|Ingredients for 2 people:
|Pork schnitzel (one large or several small)
|Sushi rice or basmati (Klebreis)
|Pepper and salt
|For the sauce:
All in one Katsudon. Here’s how it’s done:
1. Cook the sushi or basmati rice according to instructions. I have dispensed with ingredients such as mirin and travel vinegar, but that is entirely up to you. Allow the rice to cool.
2. For the egg, open 3 eggs. Make sure that the eggs do not become frothy. Again, I only relied on salt and pepper for seasoning. Put part of the egg in a hot pan, fry briefly and roll from side to center. Pour the remaining egg on the freed bottom of the pan and repeat the process. Allow the egg to cool and cut to the right.
3. Spread the rice on top of the orani leaf and place the egg on top. Rolling up Tomago Maki.
4. Spread out the schnitzel, plate and season with pepper and salt. Spread the bacon strips side by side. Place the rice roll on the bacon and roll everything together.
5. Then tightly wrap the roll with cling film. Repeat this process again with aluminium foil. Bring a pot with enough water to the boil and place the roll in. Set the temperature out immediately and let the roll draw for 10 minutes.
6. After ten minutes, remove the roll and leave to cool. Meanwhile, place 3 eggs in a deep plate. Put the panko flour in a deep plate. Unpack the roll and pull first through the egg and then through the panko flour. The Katsudon roll should be evenly panned from all sides. You can repeat this process, then the crust gets thicker.
7. Now heat a pot with enough fat to 160° and bake the roll evenly. Then slide the roll back into the oven at 160° for 4 minjten. Meanwhile, mix the remaining egg with the remaining panko flour and season with togarashi spice. Also slowly add the egg to the hot fat. It should swim like an island upstairs. Carefully pour over the fat so that it is nicely soufflized. When it turns brown, get out.
8. For the sauce, mix all the ingredients together.
9. To arrange, place the rice on a plate or traditionally in a bowl, remove the katsudone from the oven and cut into slices at an angle. Place the omelet on the rice and place the katsudon on top. Add a little tonkatsu sauce and garnish with sliced leeks and nori leaves.
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